Chocolate Rudolph Cake
Christmas is coming! Our cute and tasty Chocolate Rudolph Cake recipe is ideal for sharing with friends and family.
Cooking time1 hour 0 minutes
Prep time30 minutes
Servings12 portions
Ingredients
- 225g Stork with butter
- 225g caster sugar
- 4 medium eggs
- 40g cocoa powder dissolved in
- 4-5 tablespoons hot water
- 225g self-raising flour, sieved
- 175g Stork with butter
- 325g icing sugar
- 25g cocoa powder
- 1 dessertspoon (10ml) milk
- 150g dark chocolate chips
- 1 x red bauble
- White ready to roll icing
| Energy (kcal) | 0 kcal |
| Energy (kJ) | 0 kJ |
| Protein (g) | 0.0 g |
| Carbohydrate incl. fibre (g) | 0.0 g |
| Carbohydrate excl. fibre (g) | 0.0 g |
| Sugar (g) | 0.0 g |
| Fibre (g) | 0.0 g |
| Fat (g) | 0.0 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 0 mg |
| Salt (g) | 0.00 g |
| Vitamin A (IU) | 0 IU |
| Vitamin C (mg) | 0.0 mg |
| Calcium (mg) | 0 mg |
| Iron (mg) | 0.00 mg |
| Potassium (mg) | 0 mg |
Instructions
- Place Stork with butter and sugar in a mixing bowl and beat together until light and fluffy. Beat in eggs, one at a time and then beat in the cocoa mix.
- Fold in the flour and place in two deep, greased and bottom-lined 18cm (7 inch) cake tins. Smooth tops.
- Bake in oven 180°C, 160°C fan, Gas mark 4 middle shelf, for 45-55 minutes. Transfer from the tins to a wire rack to cool completely.
- Roll out a little white ready to roll icing and cut out 2 circles for the eyes, set to one side.
- Reserve 8 chocolate chips for the face decoration and gently melt the remaining. Use a little of the melted chocolate to create pupils in the centres of the eyes and allow to set.
- Lay a sheet of baking paper over the antler template. Spread the remaining melted chocolate thickly with a palette knife to form the antlers and place in the fridge to set.
- To make the frosting beat together the Stork with butter, milk, icing sugar and cocoa powder until evenly combined.
- To assemble trim the domed tops from the cakes if necessary and sandwich together with a layer of chocolate frosting. Coat the sides and top with the remaining frosting using a palette knife.
- Place the red bauble in position for the reindeers nose, and press the eyes lightly onto the frosting. Add the reserved chocolate chips to the sides of the reindeers face.
- Lastly take the antlers from the fridge, use a sharp knife to cut 2 slots into the top of the cake and gently set the antlers into position in the slots on the top of the cake.
- Serve.
