A modern take on the classic White Christmas recipe, this dessert centrepiece is filled with Rafaello balls to make your Christmas dessert truly special.
White Christmas Bundt Cake
Ingredients
220g Copha, chopped
125g white chocolate, chopped
4 cups (160g) Kellogg’s Rice Bubbles
1 cup (80g) desiccated coconut
1 cup (110g) powdered milk
100g pink and white mini marshmallows
½ cup (70g) icing sugar mixture
½ cup (75g) cranberries, coarsely chopped
½ cup (75g) pistachios, coarsely chopped
15g packet freeze-dried strawberries, chopped
Method
Grease and line the base of a 22cm diameter (top) round Bundt tin.
Melt Copha and chocolate in a large heatproof bowl over a saucepan of simmering water. Cool slightly.
Add all ingredients to Copha mixture and mix well.
Working quickly, spoon into prepared tin, pressing down firmly as you go. Smooth top. Refrigerate for 4 hours or until set.
Chocolate Topping
Ingredients
30g Copha, chopped
150g white cooking chocolate, chopped
Rafaello balls, to decorate and white chocolate stars to garnish
Extra freeze-dried strawberries, chopped for garnish
Method
Combine Copha and chocolate in a bowl over a saucepan of gently simmering water, stir until melted. Cool to room temperature.
Pour over the cake using a spoon once it is ready on your serving dish of choice, such as a cake stand. While still a little wet, garnish with freeze-dried strawberries.
Fill with Rafaello balls and finish decorating with white chocolate stars. Chilli until ready to serve.
Remove the surprise cake from the refrigerator 30 minutes before serving.
Tips & Hints
Melt Copha and chocolate together in the microwave on High for 30 second bursts. Stir between heating.
We used Frisp brand freeze-dried strawberries which are available at Woolworths.
To help remove cake from the tin, rub the base and sides with a cloth dipped in hot water.
Chocolate topping must have cooled and thickened before pouring over cake.
Fill the Surprise cake centre with your favourite Christmas sweets and treats.
Store cake in a sealed container in the refrigerator for 3-4 days. Bring to room temperature for 30 minutes before serving.
