Posted by: NoCtrlZ | 2011/02/03

Woodcutter’s Cottage

This chocolate version of a gingerbread house is hollow on the inside, but you could build it around a chocolate cake to feed the masses.


  • 315g (10 oz) Plain Flour
  • 60g (2 oz) Cocoa Powder
  • 1/2 tsp Baking Powder
  • 185g (6oz) Butter
  • 185g (6oz) Soft Dark Brown Sugar
  • 2 tbsp Black Treacle
  • 2 Eggs
  • 125g (40z) White Chocolate


  1. Sift the flour, cocoa and baking powder together. Beat the butter and sugar together in a mixing bowl until just softened. Add the treacle and eggs with the flour mixture, and mix to a soft dough.
  2. Knead lightly, wrap in plastic and refrigerate for 30 minutes until firm. Preheat oven to 190C
  3. Roll out some of the dough onto a lightly floured worksurface. Cut out shapes for the cottage walls and roof with a sharp knife, remembering to cut out windows where needed. You need 2 roof shapes, 2 end walls and 2 long walls. Bake the shapes for 10 minutes, or until beginning to colour at the edges. Leave on the baking sheet for 5 minutes then transfer to a wire wrack to cool completely.
  4. Spread a cake board with some chocolate buttercream, and assemble the pieces of the house together with some chocolate buttercream. Spread white chocolate on the walls for a snowy effect. Can also dust with icing sugar.


  1. Make sure the roof pieces aren’t too thick, otherwise the house will not be able to support their weight and it will collapse.
  2. Don’t accidentally buy white chocolate with “crunchy” pieces inside like I did!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: