Give regular chocolate sponge a Christmas makeover with this simple idea. All you need is a knife (to cut the sponge into triangles), a writing icing pen, candy canes and some edible gold balls – and within minutes, you have a set of delicious little Christmas trees...


  • 3 eggs
  • 175g self raising flour
  • 150g caster sugar
  • 25g cocoa powder
  • 175g butter
  • 50g plain chocolate, melted
  • 50g milk chocolate, melted
  • 1 tsp baking powder

For the decoration

  • green writing icing pen
  • edible gold balls
  • candy canes


  • STEP 1

    Preheat the oven to 180°C/Fan 160°C/350°F/Gas mark 4. Line a 24cm x 24cm square tin with baking parchment. Measure the ingredients into a bowl

  • STEP 2

    Whisk until the mixture is smooth. Spoon into the tin and cook for 25 minutes, then leave to cool

  • STEP 3

    Slice into 5 triangles by cutting a capital M shape into the square

  • STEP 4

    Decorate each triangle shape with the green writing icing pen (or piped green icing): icing around the outside of each triangle and then across the middle in 3 zig-zag rows. Then add edible gold balls to look like tree decorations. Push short lengths of the candy canes into the base of the chocolate trees to make the tree trunks. To finish, stick your Christmas trees into small, sugar-filled jars decorated with festive ribbon

Pic: Annabel Karmel

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