Chocolate Rudolph Cake

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 (or MeadowLea)
• 2 tsp vanilla essence

Chocolate Buttercream:

•  250g butter, softened
•  2 cups CSR Pure Icing Sugar
•  ½ cup cocoa powder
•  ¼ cup milk

Decorate:

Premade coloured fondant can be purchased at most supermarkets or at cake decorator stores.

Chocolate Cake Layers:

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). Bake for 25-35 minutes or until a skewer inserted into the centre comes out clean. Leave in tin for 10 minutes before

Chocolate Buttercream:

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.

Decorate:

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. Download the White Wings Stencil.
3. Pipe remaining buttercream to create hair between ears and antlers.