Celebration Cakes
How to Make a "When Santa Got Stuck Up the Chimney" Celebration Cake
This vertical masterpiece captures the magic of the classic Christmas rhyme with layers of rich cocoa sponge and a dark chocolate ganache finish. Styled as a soot-covered chimney topped with Santa’s iconic red trousers and black boots, it is the ultimate festive showstopper for your holiday table.
- Prep
- 60 min
- Cook
- 30 min
- Serves
- 12
- Level
- Intermediate
- Per serving
- 580 kcal
Method
Preheat your oven to 180°C (160°C fan/Gas Mark 4) and grease three 6-inch round cake tins.
Cream the unsalted butter and caster sugar together until the mixture is pale, light, and fluffy.
Beat in the eggs one at a time, adding a tablespoon of flour if the mixture begins to curdle.
Sift the remaining flour and cocoa powder into the bowl. Fold gently with a metal spoon until just combined.
Divide the batter equally between the prepared tins and bake for 25-30 minutes, or until a skewer inserted into the center comes out clean. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.
Prepare the ganache by heating the double cream in a saucepan until simmering. Pour it over the finely chopped dark chocolate, let it sit for 5 minutes, then stir until glossy and smooth. Allow it to set at room temperature until it reaches a spreadable consistency.
Level the sponges by trimming any domed tops. Stack the sponges vertically on a cake board, sandwiching each layer with chocolate ganache.
Apply a thin crumb coat of ganache to the entire exterior and chill for 30 minutes. Once set, apply a thicker final layer of ganache.
Use a palette knife or a clean ruler to score vertical and horizontal lines into the ganache to create a brickwork effect.
Roll the red fondant into two thick logs for Santa's legs. Shape the black fondant into two boots and attach them to the legs with a tiny drop of water. Add a trim of white fondant 'fur' to the top of each boot.
Press the legs into the top of the cake so they appear to be sticking out. Dust the top with icing sugar for 'snow' and sprinkle crushed dark biscuits around the top for 'soot'.
Notes
If your cake feels unstable due to the height, insert a long wooden dowel through the center for support.
Add a teaspoon of peppermint extract to the sponge for a festive chocolate-mint twist.
Use a textured wood-grain or brick-pattern embossing mat on the fondant if you prefer a more uniform look.
Ensure the ganache is fully set before attempting the brickwork indentations to keep the lines clean.
