7. Red Velvet cake:

I love this cake not only because it’s so bright and dramatic looking but also wonderfully rich and delicious. Perfect for Christmas!

Ingredients:

• 2 1/2 cups (250 grams) sifted cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons (15 grams) Dutch-processed cocoa powder
• 1/2 cup (113 grams) unsalted butter, at room temperature
• 1 1/2 cups (300 grams) granulated white sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup (240 ml) buttermilk
• 2 tablespoons liquid red food coloring
• 1 teaspoon white distilled vinegar
• 1 teaspoon baking soda

For the Cream Cheese Frosting:

• 1 1/2 (360 ml) cups heavy whipping cream
• 1 – 8 ounce (227 grams) cream cheese, room temperature
• 1 – 8 ounce (227 grams) tub of Mascarpone cheese, room temperature
• 3/4 teaspoon pure vanilla extract
• 1 cup (115 grams) sugar (icing or powdered), sifted

Method:

• Preheat oven to 350 degrees F (175 degrees C) and place rack in center of oven. Butter two – 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
• In a mixing bowl sift together the flour, baking powder, salt, and cocoa powder. Set aside.
• In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the vanilla extract and beat until combined.
• In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk, in three additions, beginning and ending with the flour.
• In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
• Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon. Bake in the preheated oven for approximately 25 – 30 minutes, or until a toothpick inserted in the centre of the cakes comes out clean.
• Cool the cakes in their pans on a wire rack for 10 minutes. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)

To make the cream cheese frosting:

• In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.
• Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. Cover and place the frosting in the refrigerator for an hour or two, or until it is firm enough to spread.

Assembling the cake:

• With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. If you want, you can garnish the cake with sweetened or unsweetened coconut.

8. Yule log (Buche de Noel):

Traditionally served for Christmas in countries like France, Belgium, Lebanon and Quebec, this desert as its name suggests is prepared, decorated and presented to look like a log ready for the fire. It’s definitely not the easiest to make but its so unique that I put it among the top must try desserts this Christmas!

Ingredients:

• 1/4 cup (50 grams) plus 2 tablespoons (28 grams) granulated white sugar
• 6 large eggs, separated
• 1/2 teaspoon pure vanilla extract
• 4 ounces (112 grams) bittersweet or semisweet chocolate, chopped in small pieces
• 3/4 teaspoon cream of tartar
• 1 cup (240 ml) heavy whipping cream
• 1/2 teaspoon pure vanilla extract
• 3 tablespoon (40 grams) granulated white sugar
• 1 1/2 tablespoons cocoa powder
• For garnish: Meringue Mushrooms

Method:

• Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter, or spray with Pam, a 17 inch (43 cm) by 12 inch (30 cm) jelly roll pan. Line the pan with parchment paper and then butter and flour the paper (or spray with Baker’s Joy). Set aside.
• While the eggs are still cold, separate the eggs, placing the whites in one bowl and the yolks in another. Cover with plastic wrap and bring to room temperature before using (takes about 30 minutes).
• Meanwhile melt the chocolate in a stainless steel bowl set over a saucepan of simmering water. Set aside.
• In the bowl of your electric mixer (or with a hand mixer) place the egg yolks and 1/4 cup (50 grams) of sugar and beat until this mixture is light and fluffy (about five minutes). (When you slowly raise the beaters, the batter will fall back into the bowl in a slow ribbon.) Beat in the vanilla extract. Add the melted chocolate and beat only to combine. Set aside while you beat the egg whites.
• In a clean mixing bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and beat at medium-high speed until soft peaks form. Gradually beat in the remaining 2 tablespoons (28 grams) of sugar until stiff peaks form.
• Gently fold a small amount of the egg whites into the egg yolk mixture using a rubber spatula or whisk to lighten the batter. Fold in the remaining whites just until incorporated. Don’t over mix or the batter will deflate. Spread the batter evenly into the prepared pan with an offset spatula. Bake until the cake is puffed, has lost its shine, and springs back when gently pressed, about 15-17 minutes. Remove from oven and place on wire rack to cool. Cover the cake with a clean, slightly damp towel.
• Chocolate Whipped Cream: In a large mixing bowl place the whipping cream, vanilla extract, sugar, and cocoa powder and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least one hour so the cocoa powder has time to dissolve. Beat the mixture until stiff peaks form.
• Once the cake has cooled, spread with the chocolate whipped cream (set 2 tablespoons aside) and then gently roll the cake, peeling off the parchment paper as you roll. The sponge cake will crack, and, in fact, this makes it look more like a real log. Trim one end of the cake at an angle and set it aside. Then place the sponge cake, seam side down, on your serving platter. Take the slice of reserved cake and, using the reserved whipped cream, attach it to the side of the sponge cake (to look like the end of a branch). Cover with plastic wrap and chill until serving time. Just before serving remove the cake from the refrigerator, dust with confectioners (powdered or icing) sugar (to resemble snow), and decorate with meringue mushrooms (if desired). You can also decorate the Yule Log with miniature pine cones and pine needles.

Promise me that you will try atleast one of these fabulous recipes. And don’t fret about the few extra pounds that you might pile on. It’s the season to be jolly afterall. Merry Christmas!!!

Also, if you are a chocolate fanatic, go ahead and read 50 Best Chocolate Desserts! There is something for every kind of chocolate lover on that list!

For more photos and recipes visit:www.taste.com.au, www.razzledazzlerecipes.com, joyofbaking.com

Top Photo Credit: kmrphotography