Yummy Chocolate Sleigh Cakes (Full Recipe) | Kirsten Tibballs

unsweetened cocoa powder

🥗Healthier: carob powder

💰Cheaper: chocolate syrup

Carob powder offers a caffeine-free alternative with a similar flavor.

chocolate frosting

🥗Healthier: Greek yogurt frosting

💰Cheaper: store-bought frosting

Greek yogurt reduces sugar and adds protein.

granulated sugar

🥗Healthier: coconut sugar

💰Cheaper: brown sugar

Coconut sugar has a lower glycemic index.

whipped cream

🥗Healthier: coconut whipped cream

💰Cheaper: store-bought whipped topping

Coconut whipped cream is dairy-free and lighter.

Place whole eggs in a mixer at room temperature with granulated sugar and vanilla bean paste.

Whisk on high speed until light and creamy, creating a foam.

Prepare a baking tray with sides by brushing it with oil and lining it with baking paper.

Sift together all-purpose flour, Dutch processed cocoa powder, and salt, then fold into the egg mixture.

Add melted butter to the mixture and combine thoroughly.

Spread the batter evenly in the prepared baking tray.

Bake in a preheated oven at 165°C for 10 to 15 minutes until the sponge bounces back when touched.

Cool the sponge on a wire rack, then freeze for about an hour.

Cut the sponge into rectangles measuring 5 by 6 centimeters.

Prepare chocolate mousse by semi-whipping cold heavy cream until it has some body but still collapses.

Boil water, sugar, and glucose until the sugars dissolve, then add pre-soaked gelatin until melted.

Pour the gelatin mixture over finely chopped chocolate and whisk until melted.

Fold the semi-whipped cream into the chocolate mixture until combined.

Use a sleigh-shaped mold to assemble the dessert, layering sponge and mousse with raspberries.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens