Easy Chocolate Wreath Cake Recipe

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serves: 12
Skill: easy

Nutrition per portion

Calories 318 kCal 16%


  • 410g can pears in natural juice
  • 50ml skimmed milk
  • 1tbsp instant espresso granules
  • 1tbsp sunflower oil
  • 75g cocoa powder
  • 200g plain flour
  • 1
  • ½
  • tsp baking powder
  • ½
  • tsp bicarbonate of soda
  • 340g caster sugar
  • 6 egg whites
  • For the topping
  • :
  • 250g half-fat crème fraîche
  • 175g 50% cocoa solids dark chocolate, broken into small pieces
  • fondant icing and edible silver balls
  • You will need
  • :
  • a 1.3-litre ring mould cake tin, well buttered, and a snowflake cutter


  • Heat the oven to 180C, gas 4. Drain the pears and whizz in a food processor to make a puree. Mix the puree with the milk, espresso granules and oil. Set aside.

  • In a separate bowl, sift in the cocoa, flour, baking powder, bicarbonate of soda and ½tsp salt. Mix together and set aside.

  • Put the sugar and egg whites into a large bowl. Whisk at high speed with an electric hand whisk for 3 minutes, or until stiff and glossy. Add the pear puree mixture and whisk at low speed until well blended.

  • Fold the flour mixture into the egg white mixture. Spoon the batter into the cake tin and bake for 30 minutes. Allow it to cool for a few minutes in the tin before turning out onto a wire rack to cool completely.

  • To make the topping, heat the crème fraîche in a bowl over a pan of simmering water. When it’s hot, remove from the heat and add in the chocolate. Leave for 5 minutes to melt then mix with a hand whisk until smooth – don’t over-stir or the chocolate will split – and leave until thickened. Allow it to cool slightly for a few minutes.

  • Using a palette knife, spread the topping over the cake, then score lines with a fork to form a “log” effect. We cut out snowflakes from ready-made fondant icing and stuck a silver ball in the centre of each. Use a little icing sugar mixed with water to stick on the ball. 

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