Rudolf Chocolate Cake Recipe

December 23, 2014





Hi! Here's a Christmas Recipe for the chocolate lovers out there... Mini Rudolf Chocolate Cakes! They are perfect for parties or for giving away as treats. This chocolate cake is rich and decadent with a tinge of raspberry, one of my favourite flavour combinations. 

RUDOLF CHOCOLATE CAKE RECIPE


Equipment:
6-inch Spring Foam Baking Pan
by Sumopocky

Ingredients:
[For Sponge Cake]
120g of Eggs (around 3 - 4 eggs)
80g of Caster Sugar
50g of Cake Flour
15g of Cocoa Powder
20g of Melted Butter

[For Chocolate Ganache]
80g of Dark Couverture Chocolate Chips
90g of Fresh Cream
5g of Fruit Liquor (Optional)

[For Filling]
Raspberry jam

[For Decoration]
Walnuts
Royal Icing
Food Coloring
Large White chocolate chips

Directions:
[For Sponge Cake]
1. Floating a bowl over warm water, beat the eggs and caster sugar until the sugar has dissolved.
2. Using an electric mixer, beat the egg and sugar mixture for five minutes on high speed for 5 minutes, followed by 1 minute on low speed (to set the texture).
3. Sieve the cake flour and cocoa powder into the beaten egg and sugar mixture. Gently fold it until they are combined.
4. Pour in the melted butter and fold the mixture until combined.
5. In a preheated oven at 180 degrees celsius, bake for 20-25 minutes. Let it cool.
6. Slice the cake evenly into two layers.
7. Using a circle mould, cut out smaller circles from the cake layers (you can use a small knife and trace around the mould). Set the circle layers aside.

[For Chocolate Ganache]
1. Melt the chocolate in a microwave, heating and mixing it at 10 second intervals
2. Warm up the fresh cream and pour into melted chocolate. Add in the fruit liquor (this is optional but I personally like adding it in ;) ) Mix well.
3. Let it cool slightly (but do not put it in the fridge as it would harden)
4. Spread the raspberry jam and chocolate ganache between the cake layers.
5. Frost the cakes with a thin layer of chocolate ganache and let it harden in the freezer for five minutes. This is called crumb coating. It allows the cake to be frosted evenly.
6. Remove the cakes from the freezer and coat with another layer of chocolate ganache. This should glide on easily after crumb coating.

[For Decoration]
1. Using a pair of walnuts, stick them into the sides of the mini cakes to make Rudolf's reindeer horns.
2. Use two large white chocolate chips to make the eyes. Pipe on black royal icing to make the irises.
3. Use red royal icing for Rudolf's signature red nose and pink royal icing for his mouth.



There you have it, Mini Rudolf chocolate cakes! Merry Christmas~



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