Cake! magazine by Australian Cake Decorating Network November 2019 Cake! Magazine | Page 60

SPRINKLE A
INTO YOUR CHRISTMAS BAKING
Chocolate Rudolph cake
Prep time
60 min
Cooking time
60 min
Serves
12
Ingredients Chocolate cake layers:
• 4 cups White Wings Self Raising flour
• ¾ cup cocoa powder
• 2 cups CSR caster sugar
• 8 eggs
• 2 x 500g butter, melted
• 2 tsp vanilla essence
Method:
1. Preheat oven to 180°C (160°C fan forced).
2. Sift flour, cocoa and sugar into large bowl
before adding eggs, melted butter and
vanilla essence. Whisk with a hand mixer or
whisk until lump free.
3. Divide mixture evenly between 4 greased
and paper lined round springform cake tins
(20cm).
4. Bake for 25-35 minutes or until a skewer
inserted into the centre comes out clean.
5. Leave in tin for 10 minutes before
releasing and cooling on a rack.
Ingredients Chocolate buttercream:
• 250g butter, softened
• 2 cups CSR icing sugar mixture
• ½ cup cocoa powder
• ¼ cup milk
Method:
1. Using electric mixer, beat butter in a large
bowl until pale, gradually adding icing
sugar, cocoa and milk until combined and
thick.
2. Stack the cake discs with a thin layer of
icing (1cm) between each. Spread
remaining icing over the top and sides of
cake stack then smooth over with a palette
knife. Transfer remaining icing to a piping
bag with large star nozzle for decorating.
Refrigerate to harden icing.
Decorations:
1. Use black fondant to make eyes and
lashes. Use a red Christmas bauble for the
nose.
2. Make antlers from gold cardboard and
attach a bamboo skewer. Insert antlers into
the top of the cake.
3. Pipe remaining buttercream to create
hair between ears and antlers.