Eggnog Chocolate Cake Recipe

Name: Eggnog Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 None eggs, separated; 3/4 cup granulated sugar; 2 tsp vanilla extract; 1 1/4 cups all-purpose flour; 1 tsp baking powder; 1/2 cup red currant jelly, warmed; 2 tbsp powdered sugar; 2 tbsp powdered gelatin; 4 cups heavy cream; 3/4 cup Advocaat (Dutch liqueur); 7 oz dark chocolate, chopped coarsely; 1 tbsp cocoa powder

Servings: persons

5 None eggs, separated
3/4 cup granulated sugar
2 tsp vanilla extract
1 1/4 cups all-purpose flour
1 tsp baking powder
1/2 cup red currant jelly, warmed
2 tbsp powdered sugar
2 tbsp powdered gelatin
4 cups heavy cream
3/4 cup Advocaat (Dutch liqueur)
7 oz dark chocolate, chopped coarsely
1 tbsp cocoa powder

1
Preheat oven to 325u00b0F. Line a 10 inch cake pan with parchment paper.
2
Whip egg whites, sugar, 1 tsp vanilla extract and a pinch of salt together. Add egg yolks, 1 at a time. Fold in flour and baking powder. Transfer to prepared pan, smooth surface and bake for 25-30 mins. Let cool on a wire rack.
3
Turn cake out from pan and remove parchment paper. Cut 1/3 off the top. Place bottom cake layer in a cake ring and coat with warmed jelly, leaving a 1/3 inch border around edges. With a rabbit-shaped cookie cutter, cut several rabbits out of top cake layer. Wrap rabbits in foil and set aside. Sprinkle with 1 tbsp powdered sugar.
4
Soak gelatin in 2-3 tbsp cold water. Combine with 1/4 cup heavy cream and gently heat until melted. Mix with 2 1/4 cups cream and 1 tsp vanilla extract. Whip to stiff peaks then mix in Advocaat and remaining cream. Spread over bottom cake layer. Cover with top cake layer and chill for 2 hours.
5
Heat 2/3 cup cream. Add chocolate and stir until melted. Let cool. Transfer to a piping bag and use to fill rabbit-shaped holes on cake. Chill for 2 hours then remove cake from ring. Coat sides of cake with remaining whipped cream and sprinkle with cocoa powder. Serve with rabbit cut-outs sprinkled with powdered sugar.

1598

kcal

Calories

114

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 None eggs, separated, 3/4 cup granulated sugar, 2 tsp vanilla extract, 1 1/4 cups all-purpose flour, and more.

Yes, Eggnog Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Eggnog Chocolate Cake

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