For the cakes
|115 g g||sugar sugar||
|115 g g||baking fat baking fat||
|90 g g||self-raising flour self-raising flour||
|25 g g||cocoa powder cocoa powder||
|1 tbsp tbsp||whole milk whole milk||
|0.5 tsp tsp||baking powder baking powder||
|1 tub tub||chocolate frosting chocolate frosting||
|0.5 packs pack||chocolate thins chocolate thin||
|broken into shards|
|in colour-matching pairs|
Baking blogger Britt Whyatt cleverly uses our Mister Choc chocolate thins to create antlers in these playful Rudolph chocolate cakes. For the nose, you could use a cherry or fresh raspberry instead of the sweets.
- Preheat the oven to 180°C/160°C fan/gas mark 4. Fill a bun tin with cake cases.
- Put all the cake ingredients in a large mixing bowl and beat until combined.
- Divide the mixture between the cake cases, shaking the tin a little to level the mixture.
- Bake for 15 - 20 minutes, until golden, even and springy, then remove from the oven and set aside to cool.
- Once cool, ice the cakes with chocolate frosting and poke in the chocolate shards to look like antlers. Top each cake with a red sweetie nose and a pair of sweets for the eyes - if you like, dot the eyes with leftover frosting to create pupils.