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Christmas cake with chocolate trees. Simple and fast.


As per tradition, Christmas is the celebration of family, food, gifts and little things. Christmas is a magical time to meet up, but also the festival of lights, panettone, the tree and Santa Claus. But above all it is the celebration of loving each other and finding ourselves all united at the same table. What better way to make this day magical than by surprising your guests with an easy, delicious and spectacular dessert: a fantastic Christmas cake filled with mascarpone cream, decorated with ice cream cone trees covered in chocolate icing. Delicious, original and scenographic!


Chocolate sponge cake

  • 210 g farina 00
  • 50 g cocoa powder
  • 200 g sugar
  • 200 g latte room temperature
  • 100 g sunflower oil
  • 2 egg room temperature
  • grated zest of 1 orange optional
  • 1 sachet vanillin
  • 1 pinch sale
  • 1 sachet baking powder for cakes or 5 g of bicarbonate + 1 tablespoon of white vinegar


  • 250 g cold mascarpone
  • 200 ml whipping cream for desserts
  • 90 g powdered sugar to be used only if the cream is unsweetened
  • Nutella q.b. for covering the cones


  • 4 large ice cream cones
  • 2 small ice cream cones
  • coconut flour to taste
  • sugar sprinkles to taste
  • cinnamon to taste
  • To start, preheat the oven in static mode at 180° C.

  • Sift the dry ingredients: flour, cocoa, sugar, vanillin, yeast (if you use bicarbonate and vinegar, insert only the dry ingredient) and salt.

  • In another bowl mix together the eggs, milk, oil, grated orange peel and vinegar.

  • Finally add the liquids to the powders and mix with a hand whisk for a few seconds.

  • Pour the mixture into a previously buttered and floured baking pan. Cook in static mode at 180° C on the intermediate level for about 35 minutes.

  • Always do the toothpick test. It should be dry. Remove from the oven and leave to cool on a rack.

  • In the meantime, prepare the cream: whip the mascarpone with half the sugar; then, in another bowl, whip the cream with the rest of the sugar; finally add the cream to the mascarpone a little at a time, mixing with slow movements from bottom to top. The cream is ready. Store in the fridge until used!

  • With a knife, remove the drier upper part of the sponge cake.

  • Cut the base in half, cut two discs and fill with the mascarpone cream. You can use the piping bag, creating many tufts similar to meringues, or you can spread it with a spatula.

  • Place the other chocolate disc on top and add the rest of the cream, spread with a knife creating soft movements, to simulate snow. Add a sprinkling of grated coconut.

  • Ultimate with the decoration: spread the cones entirely with Nutella and if you prefer intermediate sizes you can cut them. Decorate them as desired with sprinkles and coconut flour.

  • Place the cones on the cake, the tallest ones at the back and on the sides. Finally add the cinnamon at the foot of the forest.

Christmas cake is a quick and easy dessert to make. If you want to obtain an excellent balance of flavours, prepare the base and filling in advance. Do the decorations only a few hours before serving.
It should not be served very cold, so take it out of the fridge beforehand.
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