Prep this Christmas cake the night before and leave it to soak and soften in the fridge before baking into an amazing, gooey, chocolatey, cinnamon-spiced treat. You can even enjoy it for breakfast!
Ingredients
- butter, for greasing
- 2 cups milk
- 1 cup cream
- 6 large eggs
- 1 tsp vanilla essence
- 1 tsp ground cinnamon
- 525g packet chocolate brownie mix
- 600g loaf thick-sliced raisin toast
- 2 cups pitted cherries
- 1/2 cup dried cranberries
- 1/2 cup chocolate chips
- 100g butter
Method
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Step 1Grease a deep rectangular oven-proof dish with a little butter. In a large bowl, whisk together milk, cream, eggs, vanilla and cinnamon with 1.5 cups of chocolate brownie mix. Cut raisin toast slices into quarters and add to liquid mixture with 1 cup cherries. Stir to combine, then pour into prepared baking dish. Sprinkle over cranberries and chocolate chips. Cover with plastic wrap and refrigerate overnight.
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Step 2Preheat oven to 180C. Remove cake from fridge. Place remaining chocolate brownie mix into a bowl and add butter. Use your fingertips to rub the butter through the mix to form clumps. Sprinkle over cake. Bake for 40-45 minutes until cooked through.
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Step 3Decorate with remaining cherries and sprinkle with icing sugar.
Recipe Notes
This was made in an 8cm deep, 28cm x 20cm rectangular dish.
I used frozen pitted cherries but use fresh if they are in season.
The cake will be soft and oozy in the middle, but the liquid will have set.
Recipe and photo by Greer Worsley.
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