Happy Holidays everyone!!
‘Tis indeed my favourite time of the year, I get to eat till my hearts content and create what can only be considered as magic in my little kitchen.
I popped into the Beyers factory shop in Spartan yesterday and cleared out all the Malty O’s specifically for this recipe. I knew I wanted it to be more than just a Christmas dessert, I wanted it to be the centre piece at Christmas lunch!! And boy was I thrilled about how it turned out. Only Beyers Chocolates can inspire such festive splendor.
I’ve layered the cake with a whipped dark chocolate ganache using the Beyers Dark Chocolate Slab. This recipe yields 3 moist chocolatey layers and for the frosting I make the most divine whipped chocolate ganache using Beyers Dark Chocolate slabs, to shape the cake simply carve it with a serrated knife until it resembles a dome shape, smother with more of the ganache and start placing the Malty O’s on from the bottom working your way up. To create the antlers I downloaded and printed a vector image of the net and placed baking paper over and simply melted some more of my Beyers Dark Chocolate slab and piped along the baking paper. I placed 2 ice cream sticks on the chocolate antlers which were inserted at the top of the cake once hardened. I created the red nose out of fondant.
Here’s how I made it.
You can find my chocolate cake recipe here.
I baked them in three 20cm cake tons lined with baking paper.
For the whipped chocolate ganache
125ml fresh cream
1 cup chopped Beyers Chocolate dark chocolate
Beyers Chocolates Malty O’s
Beyers Chocolate dark chocolate, melted
2 ice cream sticks
1. Once the cakes have been baked allow them to cool completely.
2. Prepare the whipped chocolate ganache by heating the cream in a saucepan and pouring the hot cream over the chopped up chocolate and stirring until smooth. Pop the ganache into the fridge for 30 minutes then using a whisk or hand held mixer whisk until fluffy. 5 minutes.
3. Coat each layer of the cake with the ganache, using a serrated knife carve the cake to create a dome.
4. Using an offset spatula, frost the cake with the left over ganache and start placing the Beyers Chocolate Malty O’s on the cake starting at the bottom working your way up.
5. Roll a piece of the red fondant into the shape of a ball and place it in the centre of the cake with the help of a toothpick.
6. To create the antlers I downloaded and printed a vector image of the net (which you can find below) and placed baking paper over and simply melted some more of my Beyers Dark Chocolate slab and piped along the baking paper. I placed 2 ice cream sticks on the chocolate antlers which were inserted at the top of the cake once hardened.
There you have it, a super adorable statement dessert for tour festive celebrations.
Save and download this template to create a pair of super cute antlers for your cake.