Dr Oetker Christmas candle cake

This Chocolate Candle Cake from Dr Oetker would make a stunning centrepiece at Christmas. I love that it has a real candle in the top to make it look even more authentic. Not only does the cake look amazing it tastes delicious too, it's the perfect dessert for Christmas Day.

Ingredients (12 slices):

For the cake:
150 g Dr. Oetker Fine Cooks' 72% Extra Dark Chocolate
100 g Unsalted Butter (3 1/2 oz)
Medium Eggs x 2
100 g Dark Brown Sugar (3 1/2 oz)
75 g Plain Flour (3 oz)
Dr. Oetker Baking Powder Sachets x2 sachets (2tsp)
75 g Ground Almonds (3 oz)
100 g Dr. Oetker Extra Dark 70% Chocolate Chunks

To Decorate:
75 g Unsalted Butter (3oz)
Dr. Oetker Fine Dark Cocoa Powder x 1 sachet (25g)
115 g Icing Sugar (4 oz) & extra to dust
5 ml Dr. Oetker Caramel Flavour (1 tsp)
350 g Dr. Oetker Ready to Roll Marzipan (12 oz)
350 g Dr. Oetker Ready to Roll White Icing (12 oz)
Dr. Oetker Gold Shimmer Spray

Tea Light (safety candle)

Method:

- Preheat the oven to 170°C (150°C Fan, Gas Mark 3). Lightly grease a 2 x deep 10cm (4inch) diameter cake tins.
- Break the Extra Dark Chocolate into pieces and place in a heatproof bowl over a saucepan of gently simmering water. Cut the butter into small cubes and add to the Chocolate. Leave to melt, then remove from the water and set aside to cool for 10 minutes. Meanwhile, whisk the eggs and sugar together until pale and creamy.
- Stir the melted Chocolate into the egg mixture. Sift the flour and Baking Powder on top. Add the ground almonds and Chocolate Chunks. Carefully fold all the ingredients together until well mixed.
- Divide the mixture between the tins, smooth the tops and bake in the centre of the oven for 30-35 minutes until just firm to the touch. Allow to cool in the tin for 10 minutes then turn on to a wire rack to cool completely. 

- To decorate, put the butter in a bowl and beat until smooth and glossy. Gradually sift and beat in the Cocoa Powder and icing sugar to make a firm icing. Stir in the Caramel Flavour.
- Cut both cakes in half through the middle. Sandwich together with some of the butter icing and stack on top of each other to make a tall layer cake. Measure the circumference and depth of the cake then spread the sides with butter icing.
- Knead the Marzipan until soft and pliable. Lightly dust the work surface with icing sugar. Roll the Marzipan to a rectangle a little larger than the dimensions of your cake. Trim the Marzipan, reserving the trimmings, to neaten the edges and to fit the cake exactly.
- Carefully lay the chocolate cake on the marzipan and roll it up so that the marzipan completely covers the outside of the cake. Turn the cake upright again and smooth the marzipan over the cake using the palm and flat fingers of your hand, making sure that the surface is smooth.
- Spread the remaining butter icing on top of the cake and roll out the marzipan trimmings to make a neat circle to fit the top of the cake exactly – you may find a large pastry cutter or saucer useful for this. Transfer the Marzipan circle to the top of your cake and press down gently to seal the edges together. Measure the circumference and depth of the cake once again.
- Knead the Regal-Ice for a few seconds to soften and make pliable. Lightly dust the work surface with a little more icing sugar. Reserving 75g (3oz) Regal-Ice, roll out the remainder to a rectangle a little larger than the dimensions of your marzipan covered cake. Trim the Regal-Ice, reserving the trimmings, to neaten the edges and to fit the cake exactly.
- Lay the Marzipaned cake on the Regal-Ice and roll it up so that the icing completely covers the sides of the cake – if the icing doesn't stick, wet the marzipan with a little water. Turn the cake upright again and smooth the icing over the cake as above. Transfer the cake to a board covered with baking parchment. Combine the reserved Regal-Ice with the icing trimmings and wrap in cling film. Set aside.
- Cover the work surface with greaseproof paper or kitchen paper. Shake the can of Shimmer Spray well and spray the cake in short bursts until gold and shimmering. For best results, build the colour up in layers, leaving the cake to dry in between. 

- For the candle wax layer, roll out the reserved Regal-Ice to a circle approx. 23cm (9inch) in diameter. Carefully trim round the edge to neaten, then cut away pieces of icing at intervals round the edge of the icing to resemble long and short melting wax "drips" – you should aim to leave an approx. 13cm (5 ¼ inches) diameter space uncut in the centre of the icing so that the circle covers the top completely and drapes slightly over the side.
- Carefully transfer the white icing to the top of the cake, drape it over and gently press down. Stick on small blobs of leftover icing using a little water to resemble dripping wax. Transfer the cake to a serving plate or board.
- Slip the tea light candle from its metal container and wash and pat dry. Gently press the upturned container into the top of the cake to score a circle. Remove the container and replace the candle inside.
- Carefully cut out the scored circle of Icing from the top of the cake, then cut out the Marzipan beneath and sufficient cake until you have hollowed out an area the depth and width of the tea light. Gently press the tea light into the top of the cake and smooth the Icing round the edge to neaten if necessary. 

- For a final finishing touch, decorate the bottom of candle cake with Christmas foliage and light the candle. Your cake is now ready to serve and enjoy! 

Tip:

Before cutting the cake, remove the candle and holder. Cut the cake in half through the middle, then cut and divide into smaller slices for easier eating.