Festive Iced Chocolate Sponge Ring

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December 11, 2016 by marksetchfield

p1090590Serves 12-14, prep time 15 minutes, cooking time 45-50 minutes

10oz self-raising flour
2oz of cocoa powder
6 free-range eggs
12oz margarine
12oz caster sugar
1/2 tsp baking powder

8 tbsp of icing sugar
2-3 tbsp of cold water
1 tsp of red food colouring
4 squares of plain chocolate
Handful of pomegranate seeds

Icing sugar to dust
Preheat the oven to 180 degrees. Cream the sugar, eggs and margarine in a food processor for five minutes. Sift the flour, cocoa and baking powder into a separate bowl. Then blend the ingredients for a further five minutes. Meanwhile, with a pastry brush thoroughly grease the Bundt cake tin. Remove the mixture from the food processor, pour into the tin. Tap the tin, so the mixture is evenly spread and place in the oven. While the cake is cooking, prepare the first layer of icing. Add four tablespoons of icing sugar and food colouring to a bowl. Add a few drops of water and mix until the icing is smooth in texture. After one hour, using a sharp blade, check the cake is cooked by pushing it into the sponge, if blade should be clean it’s done. Remove the cake from the oven and allow to cool for five minutes. Next, turn the cake onto a wire rack and cool. When cooled, spoon over the icing from the outside into the centre. Leave to set while you prepare the second layer of icing. Add the remainder of the icing sugar to a bowl with a few drops of water, and mix into a smooth paste. Repeat the icing process, spooning from outside to the centre. Leave to set while you melt the chocolate. Add some water to a small pan and bring to the boil. Break the chocolate squares into a small glass bowl and place over the pan. When the chocolate is melted, remove from the heat and stand for a few minutes. Using the same technique, drizzle the sponge with chocolate, top with pomegranate seeds. Leave to cool in the fridge for an hour. Lastly dust with icing sugar and serve.


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