Chocolate Santa Cakes

Preheat the oven to 160°C fan (175°C conventional) and line a pan (approx. 31×31 cm) with parchment paper.

Briefly beat the egg in a bowl.

Add vanilla yogurt, oil, sugar and a pinch of salt to the egg and stir until smooth.

In a second bowl, mix flour, cocoa powder and baking powder.

Gently fold the flour mixture into the wet ingredients just until no dry flour is visible.

Pour the batter into the prepared pan, smooth the surface and bake in the oven for 20–25 minutes.

Allow the cake to cool completely.

Mix egg white and powdered sugar into a thick royal icing, color a small portion bright red and fill the white icing into a disposable piping bag.

Cut the cooled cake into strips about 10 cm wide and cut each strip into triangles.

Snip a small tip off the piping bag and pipe the white icing outlines for the hat, face and beard, let set briefly and then fill the hat with the red icing.

Decorate with sugar sprinkles if desired and let the icing dry completely.