Triple Chocolate Reindeer Cake

This is the dessert your friends and family will always be asking for. It has been my sister's, my cousins and my birthday cake for the past like 15 years. Yes, it is that good. The original recipe can be found in BAKER'S le Chocolat à sont meilleur but here, I will be sharing my twist on it to make it the best dessert you've ever had.

PLUS, for everyone looking for a sweet dessert but that don't eat nuts or/and egg , here is what you have been looking for.

Ingredients:

1 3/4 cups (425 mL) of sugar
1 3/4 cups (425 mL) of all purpose flour
2 teaspoons (10 mL) of baking soda
1 teaspoon (5 mL) of baking powder
1/2 teaspoon (2 mL) of salt
140 grams of dark chocolate, melted
1 cup (250 mL) of strong black coffee, chilled
3/4 cups (175 mL) of sour cream
1/4 cup (50 mL) of vegetable oil
1 teaspoon (5 mL) of vanilla

Filling:

168 grams of white chocolate, chopped
1/4 cup of butter
1/4 cup of 35% cream

Decoration:

250 mL of heavy cream (35%)
1 tablespoon of powdered sugar
1/2 teaspoon of Almond extract (if nut allergies do not put this extract in the whipped cream you can simply use vanilla extract)
2 drops of brown food coloring
Fondant as well as red, black and pink food coloring

‍

Instructions:

1. preheat oven to 350 F (180 C)

2. Use the bain-marie technique to melt the dark chocolate. Then in a stand mixer, mix all cake ingredients

3. Put the mixture in a 9 inch pan. (the pan has to be buttered and you can add cacao powder)

4. Bake for 45-50 minutes.

5. Let sit for 10 minutes. Use the back of a wooden spoon to make holes on the top of the cake .

6. Melt the white chocolate with the butter and cream at a very low heat.

7. Pour mixture in the holes of the cooled cake you made previously.

8. For whipped cream, mix until soft peak then poor all ingredients in a stand mixer until peaks form that stays (including the brown food coloring).

9. Let whipped cream chill in the fridge for 20 minutes or until serving time.

10. Pour the whipped cream between each layer as well as a thin outside layer (crumb coat). Place in fridge to set for another 20-30 minutes.

11. Add your second layer of whipped cream. Place in the fridge to set for another 30 minutes.

12. Prepare your colored and shaped fondant in order to do the reindeers face and ears. As for the antlers, I used cardboard for them to hold there place.

13. Decorate the reindeer cake.

Happy Cooking!

‍