Spiced Chocolate Christmas Cake with Brandy
We love the holidays! It's time to cosy up to loved ones, enjoy heart-warming beverages like hot cocoa or honeyed brandy, and exchange nostalgic stories! This recipe will give you the same feel. The good part is that you can swap out the brandy for orange juice if you want a non-alcoholic version of this rich, delicious cake.
Ingredients
🥧 For Cake
- 1 box Mille Fudgy Chocolate Millet Brownie Mix
- 180 ml hot water
- 60 ml melted butter or oil
- 2 eggs or 120 ml thick/vegan yoghurt
- 1/2 cup (125 ml) brandy or orange juice
- 250 g butter
- 1 1/4 cups jaggery powder (try the Slurrp Farm one!)
How to Make
- Preheat the oven to 180°C (350°F). Grease a 7x7 inch square pan or line it with baking paper.
- Stir brandy or orange juice, butter, and jaggery powder in a large saucepan over medium heat for 5 mins or until butter melts and sugar dissolves. Set aside for 10 mins to cool.
- In a bowl, add the wet ingredients (water, butter/oil, yoghurt/egg) and whisk. Add the dry ingredients (brownie mix and raw unrefined sugar as per your choice) and mix until the batter is smooth.
- Pour the brandy mixture into the cake mix and bake for 25-30 minutes.
- Top it up with some powdered sugar and chocolate syrup and serve warm with a side of ice-cream if you like!
