Christmas Chocolate Tree Cakes

Directions

• 1. Chocolate Tree Cakes - Preheat oven at 350 degrees Fahrenheit. Butter and flour sheet pan (if making a sheet cake) and set aside or if using silicon molds then use as-is, no coating needed. In a saucepan, bring butter, water, and cocoa powder to a boil and then remove from heat. Whisk to mix cocoa in water-butter mix.
• 2. In a bowl, whisk to combine date sugar, white sugar, salt, baking soda, and flour.
• 3. In a small bowl beat buttermilk, vanilla extract, slightly cooled water-butter mix, and eggs, then add to dry ingredients. Use a spatula to combine everything to a smooth batter using gentle strokes.
  4. Spoon the mixture in 12 tree-shaped molds or spread in sheet pan.
• 5. Bake in preheated oven for 30-35 minutes or until cake is springy to touch and toothpick inserted in the center comes out clean. Transfer cakes to a cooling rack.
  6. Chocolate Drizzle - While cakes are cooling, in a saucepan, melt butter, add milk and cocoa powder. Remove from heat and let it cool down. Then whisk in powdered sugar.
• 7. If using tree molds, cut the uneven top layer of all cakes to have a stable smooth base. Additional Notes: Hint - Don't let cut-outs go waste.I made two, after-dinner, cake-in-jar treats with some whipped cream, leftover chocolate drizzle, and some sweet cherries.
  8. To glaze, place cooled cakes on a sheet pan. Dust cakes with powdered sugar, then pipe chocolate drizzle on cakes in any fashion you like. I only added a touch of drizzle in nooks and spots generated by mold, but drizzle is sufficient for a smooth even coating. Top it with chopped pistachios. Serve immediately or let sit in refrigerator for 20-30 minutes to set the chocolate.