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Delphia Cake


As I remember that, this is what dad had to have around Christmas time. He’d make the Christmas Candy Crush a few days before, and made sure the only cake he had to have on the table was there. Frankly I think it’s a bit heavy for me. Don’t take this wrong. It’s absolutely delicious, but very heavy. So start with a small piece. Make just one cake, unless you’re serving a crew of bus drivers.  This recipe requires a mixer, unless you have someone that could keep a steady quick whipping for 10 minutes.


European Measurements

250g/250ml coconut fat/oil
250g dark chocolate
2 eggs
3 tbsp. sugar
1 shot of espresso
Jelly top candy
Plain sweet biscuits

US Measurements
8.5 oz. coconut fat/oil
8.8 oz. dark chocolate
2 eggs
3 tbsp. sugar
1 shot of espresso (1.7 oz.)
Jelly top candy
Plain sweet biscuits


  • Have chocolate with the shot of espresso in a small casserole pot. Heat it up on low heat.
  • Heat up the coconut fat/oil on low heat in a separate casserole pot.
  • Whip eggs and sugar for 5 minutes at full speed.
  • Add the melted chocolate and espresso mix with the egg and sugar mix. Mix this for another 5 minutes.
  • Keep the mixer going on full speed, and very slowly add a tiny stream of coconut fat/oil in the chocolate mixture. If you do this to fast, the oil and batter will separate. It will still taste good if it separates, but won’t look as good.
  • Cover a bread form in tinfoil.
  • Now layer up chocolate, with biscuits and Christmas Candy Crush. Maybe throw in some marzipan between the layers of chocolate.
  • Cool the cake in a fridge for 8 hours.
  • Now remove the tinfoil and just add a baking paper around the cake.

Store in a fridge until you want to slice 1cm thick slices.

Download Recipe



Summary If you love way to much chocolate this is the treat you have been looking for. So heavy it might ruin Christmas, but what else should you do during the days off? Everybody needs a diet before spring right?


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