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Chocolate Orange Reindeer Cake

Melt-in-Your-Mouth Chocolate Orange Reindeer Cake Delight

Delight in the festive flavors of Chocolate Orange Reindeer Cake, perfect for holiday gatherings.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 20 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: Holiday
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 200 g white or golden caster sugar This sugar helps create a light sponge texture.
  • 200 g self-raising flour Essential for creating a light and fluffy cake.
  • 50 g unsweetened cocoa powder Opt for rich flavor without added sugar.
  • 100 ml vegetable or sunflower oil Keeps the cake tender and adds moisture.
  • 150 ml whole milk Adds creaminess; can use almond milk for dairy-free.
  • 3 large eggs Ensure they are at room temperature.
  • 1 large orange Adds fresh zest and juice.
For the Buttercream
  • 200 g Dairy Milk Chocolate Orange Provides a chocolate-orange flavor.
  • 150 g salted butter For added creaminess.
  • 300 g icing sugar Provides sweetness in the frosting.
  • 30 g unsweetened cocoa powder Enhances the chocolate intensity.
  • splash boiling water Aids in mixing cocoa for smooth consistency.
For the Decorations
  • optional Dairy Milk Chocolate Orange Buttons Adds fun on top!
  • as needed Red Smarties Perfect reindeer noses.
  • as needed Pretzels For adorable antlers.
  • as needed Edible eyes Use for a whimsical touch.

Equipment

  • 9-inch round cake tin
  • mixing bowls
  • whisk
  • Palette knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 160°C fan / 180°C conventional. Grease a 9-inch round cake tin and line the bottom with parchment paper.
  2. In a large mixing bowl, combine 200g of caster sugar, 200g of self-raising flour, and 50g of cocoa powder. Mix until fluffy.
  3. In another bowl, whisk together 100ml of vegetable oil, 150ml of whole milk, and 3 eggs. Fold in the zest and juice of the orange.
  4. Pour the wet ingredients into the dry ingredients and mix gently until combined. Pour into the cake tin.
  5. Bake the cake for 45-50 minutes until a toothpick comes out clean. Allow to cool in the tin for 20 minutes before transferring to a wire rack.
  6. For the buttercream, melt 200g of chocolate and beat with 150g of butter, gradually adding 300g of icing sugar, 30g of cocoa, and a splash of boiling water.
  7. Once the cake is cool, frost it with the buttercream, using decorations to create a reindeer face.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 2mg

Notes

Ensure ingredients are at room temperature for best results. Customize decorations as desired.

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