NAKED CAKE WITH BUTTER CREAM
8-10 people 2 hours
200 g sugar
200 g soft olive oil or sunflower oil
220 g flour
8 g baking powder
20 g pure cocoa powder
150 g dark chocolate
100 g white chocolate
50 g butter
90 g flour
25 g icing sugar Vanilla
For the cream:
150 g butter
120 g icing sugar Vanilla
Preheat the oven to 170°C. Beat the eggs and the sugar and oil, with a whisk if possible, until the mixture is whiteish. Sift 200 g of flour with the baking powder and the cocoa, and add them.
Stir everything in until you get a smooth and homogeneous dough. Butter a round cake mold, sprinkle it with the remaining flour and pour the dough into it. Bake the cake for 35 to 40 minutes and then remove it and put it to a rack. Unmold it when it’s cold and cut it into two halves.
Prepare the cookie dough by mixing the softened butter with 80 g of flour, the icing sugar and 1 tablespoon of vanilla. Roll it with
the rolling pin, on a floured board, and use a deer cutter to make the cookies. Bake for 12 minutes at 180°C and let cool.
Make the cream by whipping some soft butter with the icing sugar and 1 tablespoon of vanilla. Spread a generous layer of this mixture on one half of the cake, and then place the other on top and cover the cake with the rest of the cream. Remove most of the cream from the sides, with a spatula, to get a really good naked finish.
Then melt both chocolates in a bain-marie, separately, and pour the mixtures into two pastry sleeves with a fine nozzle.
Draw firs with the black chocolate cream using a piping nozzle, and let cool in the fridge for 10 minutes. When it has hardened, decorate these small trees with white chocolate threads and return to the fridge. Finally, place the cookie deer and the chocolate firs on the cake and serve.