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.
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.
January 21, 2020