• 210g Self-raising Flour
  • 40g Cocoa
  • 250g Castor Sugar
  • 1 tsp Baking Powder
  • 250g Kerrygold Unsalted Butter
  • 4 Eggs
  • 100g Dark Chocolate (good quality)
  • 100g White Chocolate
  • Silicone Leaf and Star Moulds (optional, or any shape you like)
  • Rosemary Sprigs
  • Icing Sugar (for dusting)
  • Edible glitter (optional)


  1. Pre heat the oven to 160c and grease your bundt tin well.
  2. Pop all the cake ingredients into a stand mixer and mix well.
  3. Pour the mixture into the bundt tin and pop in the oven for 1 hour until cooked through. A knife should come out clean.
  4. To make the chocolate decorations, set out your moulds ready to fill.
  5. On the stove, have a couple of saucepans of water just simmering. Pop a heatproof bowl on the top of them, and break in the white chocolate. Do the same again for the dark chocolate.
  6. Leave until melted. The bowl shouldn’t touch the water and by just simmering the water, it means it melts slowly and evenly to prevent the chocolate from burning or splitting.
  7. Fill the moulds with each melted chocolate, leaving some for drizzling over the cake.
  8. Pop the moulds into the fridge over night or until they have set solid. These will keep in airtight container so can be made well in advance.
  9. You can start to decorate the cake once it has cooled completely.
  10. With any remaining melted chocolate, drizzle over the chocolate around the top of the cake - just fill a spoon with chocolate and drizzle it back and forth quickly to create a nice even drizzle over the sponge.
  11. Once the leaf & star moulds have set, add these to the cake along with some fresh sprigs of rosemary and a sprinkle of icing sugar. We also like to add a little edible glitter or shimmer to create even more Christmas sparkle!

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