Christmas Dessert Recipe: Chocolate Cake with Chai Pears and Chai Tea Bags

Get ready this festive season with our Christmas Recipe by The Boy Who Bakes. This chocolate cake recipe dessert is the perfect finale to an unbeatable Christmas dinner, with seasonal flavours and the perfect balance of cocoa and spiced fruit it is sure to impress your guests and become a new Christmas favourite. This isn't just a cake, it's a Christmas chocolate cake completed with salted caramel and chai poached pears.

Ingredients

For the chocolate cake

• 110g unsalted butter, at room temperature, plus extra for greasing
• 110g plain chocolate (around 60-70% cocoa solids)
• 280ml boiling water
• 3 tbsp cocoa powder
• 140ml buttermilk
• 280g plain flour
• 2 tsp bicarbonate of soda
• ½ tsp salt
• 340g soft brown sugar
• 2 tsp vanilla extract
• 3 eggs, lightly beaten
  
  

For the brown sugar buttercream

• 3 large egg whites
• 240g light brown muscavado sugar
• 360g unsalted butter
• 1 tsp vanilla bean paste
  
  

For the salted caramel

• 150g caster sugar
• 165ml double cream
• large pinch of flaked sea salt
• 10g unsalted butter
  
  

For the chai poached pears

• 4 ripe pears peeled and cored

• 600ml water

• 200g granulated sugar

• 4 Masala Chai tea bags

Pictures by The Boy Who Bakes

Cooking tips

• Poach the pears between 10 and 25 minutes. The pears should be tender but not mushy when they are done. Whole pears could take as much as 45 minutes.
• To prevent crumbling, cool the cake layers thoroughly before spreading the salted caramel. The cooling off period can take between 10 minutes to 2 hours.
• While you wait for the cake to cool down, enjoy a warming cup of Masala Chai tea. 

Pictures by The Boy Who Bakes

Cooking Instructions

Find below the food preparation guide of our Christmas recipe. 

1. 1. 1. To start your chocolate cake recipe, reheat your oven to 180°C (350°F) and line two 20cm (8-inch) greased cake tins with greased parchment paper. 
      
      
   2. 2. In a large microwave safe mixing bowl, cream together the softened butter and light brown sugar until light and fluffy. Set it aside to cool. In a medium bowl, whisk the water and cocoa powder together, then whisk in the buttermilk and set aside.
      
      
   3. 3. Sift in the self-rising flour, baking powder and salt together in a medium bowl. Mix until well combined. In a separate bowl beat the butter. Sugar and vanilla together until light and fluffy. Use an electric hand mixer for about 5 minutes.
      
      
   4. 4. Add in the eggs, one at a time, beating well after each addition.
      
      
   5. 5. With the mixer on low pour the cooled chocolate down the side of the bowl and, fully combined it.
      
      
   6. 6. Add a third of the flour mixture followed by half the buttermilk mixture. Repeat and then add the final third of the flour mixture.
      
      
   7. 7. Divide the batter between the prepared cake tins and smooth the tops.
      
      
   8. 8. Bake in the preheated oven for 25-30 minutes or until a cake tester comes out clean when inserted into the centre of the cakes.
      
      
   9. 9. While the cakes are baking, prepare the salted caramel. In a large saucepan, heat the caster sugar over medium heat until it melts and turns a golden caramel colour.
      
      
   10. 10. Cool in the tins for 10 minutes before inverting onto wire racks to cool completely.
       
       
   11. 11. Carefully add in the cubed butter and stir until completely melted.
       
       
   12. 12. Into a medium sized saucepan place the sugar to make the caramel. Set it over a medium/high heat.
       
       
   13. 13. Cook, without stirring, until the sugar has started to caramelise around the outside of the pan.
       
       
   14. 14. Use a heatproof spatula to drag the melted sugar towards the middle of the pan to help the sugar caramelise evenly.
       
       
   15. 15. Once the sugar has fully melted and caramelised turning the colour of a rusty penny pour in half the cream.
       
       
       
       
       
   16. 16. Once the bubbling has subsided add the remaining cream, salt and butter and stir gently until a smooth caramel sauce is formed.
       
       
   17. 17. Pour into a heatproof bowl and set aside until needed.
       
       
   18. 18. Place the egg whites and sugar into a heatproof bowl to make the buttercream.
       
       
   19. 19. Set it over a pan of simmering water and gently whisk until the mixture is warm to the touch and the sugar has dissolved. 
       
       
   20. 20. The easiest way to test this is to dip two fingers into the mixture and rub them together, if its smooth it's ready, if there are sugar grains, heat a little longer.
       
       
   21. 21. Remove the bowl from the heat and using an electric mixer whisk the meringue until stiff and glossy and fully cooled for 7-10 minutes. 
       
       
   22. 22. Once at room temperature add the butter a few pieces at a time whilst continuing to mix. Once all the butter has been mixed in the texture should have transformed into a silky-smooth buttercream.
       
       
   23. 23. Slowly pour in the double cream, stirring continuously until well combined.
       
       
   24. 24. Remove the saucepan from the heat and stir in the sea salt flakes. Set aside to cool.
       
       
   25. 25. For the chai poached pears, place the peeled and cored pears in a large saucepan along with the water, granulated sugar, and Masala Chai tea bags.
       
       
   26. 26. Bring the mixture to a simmer and cook for 15-20 minutes or until the pears have softened and absorbed the chai flavour.
       
       
   27. 27. Once the cakes are completely cool, place one cake layer on a serving plate and make it level and flat. Then spread a third of the buttercream and repeat it on the other layers.
       
       
   28. 28. Pour the caramel on top and carefully let it run down over the edge, so it drops down the sides, allowing it to drizzle down the sides.
       
       
   29. 29. Slice the chai poached pears in half and arrange them on top of the cake, pressing them gently into the caramel.
       
       
   30. 30 Serve your Christmassy chocolate cake and watch as everyone's eyes light up with delight.

Pictures by The Boy Who Bakes

Once assembled the cake is best served on the day it is made but the caramel, buttermilk and pears can be prepared in advance. 

Your guest may enjoy the chocolate cake with our signature Earl Grey tea.

Kitchen equipment

•   Oven
•   Cake tins
•   Parchment paper
•   A large microwave proof mixing bowl
•   2 medium mixing bowl
•   Sifter
•   Whisk or spoon
•   Cake tester or toothpick
•   Saucepan
•   Spatula or knife
•   Cake stand
•   Serving plate

Serving suggestions

Embark on a delightful culinary journey with the exquisite pairing of your Chocolate Cake recipe, perfectly complemented by Newby Teas. For a tasteful union, relish a slice of this luscious cake alongside a warm cup of Newby's Chai black tea. The robust, spiced flavours of Chai tea harmonise with the rich chocolate, creating a symphony of taste.

Alternatively, elevate your palate with a cup of Darjeeling black tea alongside this indulgent treat. The nuanced and floral notes of Darjeeling elegantly balance the cake's sweetness, offering a refined and sophisticated combination. Whether you opt for the bold Chai infusion or the refined Darjeeling, these serving suggestions are sure to enhance the pleasure of savouring your Christmas recipe.