Chocolate Rudolph cake

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.

White Wings Tip:

For a smart shortcut use 2 White Wings Rich Chocolate Cake Mixes to create the cake base- prepare as per pack instructions and then once cooled cut cakes in half horizontally to make 4 chocolate cake discs. Download our antler template from www.whitewings.com.au.