The Healthiest Christmas Tree Cake EVER!

Chocolate Cake

• Preheat oven to 175C/350F
• Grease an 8 inch (20cm) cake tin.
• Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
• In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
• Add the purred sweet potato, maple syrup, milk and vanilla extract and continue to mix until combined.
• Add the dry ingredients into the wet ingredients.
• Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on medium/high speed for about 1 minute so that the batter is fluffy.
• Pour the batter into the tin and smooth out the top. Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean. Allow the cake to cool in the tin before removing.

To make the Christmas Tree Shape

• Find the mid point on the top edge of the circle. Measure a straight line from the tip to the widest point of the bottom of the circle on both sides. Take a sharp knife and cut the sides of the cake making a rounded cut just above the marked line.
• Trace a straight line from the ends of the cut lines and mark the mid point.
• Cut a wide trunk at the mid point and flatten the bottom.
• Cut from the edge of the trunk to the edge of the sides.
• P.S Just make a triangle with 2 rounded edges and a flat bottom with a trunk sticking out.

Ganache

• Put the cream, vanilla and maple syrup in a saucepan over medium heat until it has combined and is in a liquid state (you don’t want it to boil- just be warm).
• Remove from the heat and sift in the cocoa, stirring until combined and smooth. Put it in the fridge (or freezer if you are rushed for time) until it reaches the right spreadable consistency (5-30 minutes depending on how hot the cream got). It can be spread, piped etc.

Peppermint Frosting

• Place the Spinach in a small saucepan and add the water.
• Place a lid on the saucepan and cook over a medium heat until the Spinach is wilted, approximately 5 minutes. Once cooled, strain the water from the Spinach.
• Add the Spinach to a a food processor/blender and blend until smooth. Add the remaining ingredients (except the peppermint essence) and blend until combined. Add the peppermint essence 1/2 teaspoon at a time until the desired taste is reached.
• To make a more stable Cream dissolve the gelatine in a small bowl of warm water, stirring until dissolved. Add the gelatine to the blender and process until blended. Allow the cream to thicken in the fridge for at least 4 hours before using.

Decorating the Christmas Tree

• Place the cake on a serving tray. Cover the cake (top and sides) with Chocolate Ganache. If there is left overs keep it in the fridge for later use. Cover then place the cake in the freezer for 30 minutes (or the fridge for 1 hour plus).
• Using a small amount of Peppermint Frosting, cover the tree part of the cake with a thin layer of cream. Apply a thicker layer to the sides of the cake.
• Using a 6 or 9 star piping tip, pipe the Peppermint Frosting over the Christmas Tree in rows.
• Decorate the tree as you wish.
• Store the cake in the fridge.

This recipe on website called mummy made it go to the link here