Chocolate Christmas Cake

Directions

Preheat the oven to 200°C and butter your baking tin.

Separate the eggs and whisk the whites with a pinch of salt until it forms stiff peaks.

In another bowl mix the egg yolks and sugar until pale and fluffy (with a hand-held mixer for about 5 min) and add the butter.

Sift the flour, cocoa and baking powder and add to the mixture.

When the dough gets too thick add the rum and milk.

Now gently fold in the stiff egg whites. Bake for around 30-40 minutes in a 20cm/8 inch baking tin.

Rotate the tin after half the baking time so it will bake evenly. If it gets too dark on the top cover it up with baking paper for the last 15 minutes.

Let cool and cut into 3 layers.

Place the sponge layers in the fridge for about 10-15 minutes before you assemble the cake.

Cook the custard/pudding according to packet instructions and leave to cool.

Cream the butter until pale and fluffy, add the sifted icing sugar, mix some more, then add the cold custard/pudding and cinnamon powder.

Spread an even amount of the icing between the layers, stack the cake and apply a thin layer on the the outside.

Place in the fridge to chill before you apply the rest of the icing layer.

Brush the malt balls with the gold dust and place on the the top and sides of the cake.