No-bake chocolate Christmas cake

Name: No-bake chocolate Christmas cake
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12
Ingredients: 100 g Essential Unsalted Butter, plus extra for greasing; 300 g Belgian dark chocolate; 150 g Belgian milk chocolate; 2 tbsp clear honey; 250 g Waitrose Duchy Organic Stem Ginger All Butter Shortbread, chopped; 1 tsp mixed spice; ½ tsp Orange extract; 150 g dried mixed fruit; 75 g mixed peel; 25 g crystallised ginger, chopped

Densely fruity and deeply chocolatey, this looks every bit the festive centrepiece, but with much less effort. A great recipe to tackle with little helpers.

5 out of 5 stars(2) Rate this recipe

Vegetarian

Serves12
CourseDessert
Prepare20 mins
Cook10 mins
Total time30 mins
PlusPreparation time 20 minutes + chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

100g Essential Unsalted Butter, plus extra for greasing
300g Belgian dark chocolate
150g Belgian milk chocolate
2 tbsp clear honey
250g Waitrose Duchy Organic Stem Ginger All Butter Shortbread, chopped
1 tsp mixed spice
½ tsp Orange extract
150g dried mixed fruit
75g mixed peel
25g crystallised ginger, chopped

For the topping

225g Belgian White Chocolate
50g whipping cream

Grease a 20cm round cake tin and line the base and sides with baking parchment. Roughly chop the dark and milk chocolate and put into a heatproof bowl with the honey and butter. Place the bowl over a pan of barely simmering water (make sure it doesn’t touch the water). Melt until smooth, stirring often, then remove from the heat.
Stir in the shortbread, mixed spice, orange extract, dried fruit, mixed peel and crystallised ginger until everything is coated. Scrape into the lined tin and smooth the surface. Cover and chill for at least 2-3 hours (or overnight), until set firm, then lift from the tin and return to the fridge to keep cool.
To make the topping, melt the white chocolate gently as above. Meanwhile, heat the whipping cream in a small saucepan over a medium heat. Gradually pour the hot cream over the chocolate, whisking throughout, until fully combined. Leave to cool slightly, then cover and chill for 10-15 minutes, until the same firmness and consistency as buttercream.
Using a palette knife, spread the white chocolate mixture over the top of the chilled cake, giving it a little texture with the knife as you go. Return to the fridge until needed, then cut into wedges to serve. This will keep for up to 5 days in an airtight container in the fridge.

Typical values per serving when made using specific products in recipe