Salted Caramel Chocolate Christmas Wreath Cake

This super decadent, yet affordable, dessert is bound to be all the talk at your next Christmas celebration!

I'm all about getting more bang for your buck, especially around this expensive time of year. And ALDI gives you all those decadent and indulgent vibes without breaking the bank this festive season. It has everything you need to create a fabulous foodie feast this Christmas, including all the ingredients need to make this dessert!

This Wreath Cake is something absolutely everyone can make, and is one dessert everyone will enjoy! Because who doesn't love Chocolate Cake? It is also Gluten Free and Dairy Free (vegan option) so no one has to miss out!

SALTED CARAMEL CHOCOLATE CHRISTMAS WREATH CAKE

FOR THE CAKE

• 400g dark chocolate (dairy free), chopped

• 1 x 400g can full fat coconut milk

• 1/4 cup pure maple syrup

• 1/2 cup water + 1 tsp instant coffee powder

• 1.5 tsp vanilla extract

• 2 cups almond meal

• 1 cup gluten free plain flour

• 2.5 tsp baking powder

• 1/2 tsp salt

• 5 eggs (or vegan egg replacers)

1. Preheat oven to 150C and line a 'donut' cake pan (I used a circle pan with a small ramekin in the middle wrapped in baking paper to make the donut shape).

2. Place the chocolate, coconut milk and maple syrup into a medium saucepan over low heat. Stir continuously until chocolate has melted & mixture is well combined. Keep the heat low so you don't to burn the chocolate. Once melted & well combined remove from heat and stir in coffee mixture & vanilla. Set aside.

3. In a mixing bowl, whisk the eggs and then fold in the almond meal, flour, baking powder and salt. Mix well.

4. Then pour in chocolate mixture and mix well. Pour into lined cake tin and bake for 45-55 mins.

ICING

• 2 x 400g can full fat coconut milk

• 1 cup icing sugar

• 1 tsp vanilla extract

1. Place coconut milk in fridge for minimum 8 hours (or overnight) before making icing.

2. Chill mixing bowl in freezer for 20 minutes before making.

3. Scoop out the solid coconut cream from the cans into chilled mixing bowl. Add sugar and vanilla and beat with electric mixers until stiff peaks form.

Using a icing spatula, apply a layer of icing to the cooled cake.

SALTED CARAMEL SAUCE

• 1/2 cup pure maple syrup

• 2 tbsp coconut oil

• 1/3 cup full-fat coconut cream (solid part of refrigerated coconut milk)

• 1/4 tsp salt

1. In a small saucepan, heat maple syrup over medium heat for 3-4 mins, until it starts foaming with larger bubbles.

2. Add in coconut oil, mix and cook for 1 minute. Then add in coconut cream and mix until mixture is combined and smooth. Leave on heat over low-medium, stirring, for 2-3 minutes or until slightly thickened.

3. Take off heat, stir in salt and allow to cool slightly before serving.

4. Garnish cake with salted caramel sauce, fresh berries and mint leaves.

TIP: you can make the cake the day before serving and ice the next day.

*This recipe was developed in collaboration with ALDI Australia!