Dark Chocolate Cake with Chocolate Rose Frosting

Remember my mother’s birthday tea I was telling you about? Well, the real star of the party was this cake (sorry mom!), if I may say so myself! I was apprehensive about making this one, mostly because my mother isn’t one for desserts, sadly. She eats everything I make but she definitely doesn’t have a sweet tooth. For this, she made quite the exception.

The inspiration came from I am Baker’s Rose Cake (I love that she did a Neapolitan version too!). While the flavor profile doesn’t have any trace of roses, the icing is made to resemble one. It looks tough but honestly, it’s a breeze to make. If you’re making it for an occasion, I would recommend making the cake the day before so its completely cool to work on and doesn’t release any moisture. For added research watch her video here. The cake is also really simple to make. Lately, I’ve been loving cakes that I can easily make by using my wooden spoon. Hopefully, its a phase and I’ll get back to my beautiful stand mixer.

P.S – This is part of my contribution to Roxana’s Chocolate Buttermilk Party. Go on and check what everyone else bought to the party!

Dark Chocolate Cake

Source: Annie’s Eats

Yields: 2 large 8″ layers (batter makes enough for 3 but I just split them between 2)

2 1/4th cups (270 g) flour

2 1/4th cups (450 g) caster sugar

1 cup (100 g) plus 2 tbs cocoa powder (NOT dutch process, go for Cadbury’s Cocoa Powder instead)

2 1/4th tsp baking soda

1 1/2 tsp baking powder

6 tbs vegetable oil

1 cup + 2 tbs buttermilk (milk + 2 tsp lemon juice)

1 cup + 2 tbs brewed coffee (please don’t leave this out even if you’re a coffee drinker. It really amps the flavor and is crucial to the recipe)

3 eggs, whisked lightly

2 tsp vanilla extract

1. Pre-heat the oven to 175 deg C/350 deg F. Line the bottoms of non stick cake tins with parchment paper.

2. In a large bowl, add the dry ingredients. Whisk to combine.

3. Add the buttermilk, coffee, whisked eggs and oil. Add to dry ingredients and combine well using a spatula. Add the vanilla extract. Whisk lightly and divide between 2 (or 3) tins and bake for 20 – 25 minutes or until it tests done.

For Frosting

Source: Joy The Baker

Yields: Perfect amount for filling and frosting of this cake

NOTE: I normally do not recommend using unsalted butter because it’s hard to find and expensive if you do. For this fudge frosting though, I would make the effort. I used Parsi Diary butter that I found at Reliance Supermarket. It worked really well!

1 1/2 cups (170 g) butter

1/2 cup (50 g) cocoa powder (NOT dutch process, go for Cadbury’s Cocoa Powder instead)

2 cups (400 g) icing sugar (2 boxes of Mawana icing sugar)

1/2 cup Amul fresh cream

1/3rd cup Ovaltine (I used hot chocolate powder from Cafe Angelina in Paris!)

1/3rd cup Nutella (takes the frosting to a whole other level!)

2 tbs milk

1 tsp vanilla extract

1. In the bowl of a stand mixer with the whisk attachment fitted, add butter and cocoa powder and whisk on high speed till combined.

2. Add all of the icing sugar and use a tea towel to cover the open area of the mixer. Whisk on high speed till combined.

3. In a measuring jug add cream and Ovaltine, combine and add to the frosting, tablespoon by tablespoon with the machine running on medium speed. Add Nutella and vanilla extract. If the frosting is too thick, loosen it up with 1 tbs milk. Generally, that’s enough for me. If you think the frosting is the correct consistency for piping then skip the milk all together.

4. Chill the frosting for a while.

For assembly:

1. Place one cake layer on a board or cake stand. Add 4 – 6 heaped tablespoons of the frosting and spread well. Add 2nd cake layer on top pressing down on the sides. Ice the cake with a thin layer of frosting, akin to a crumb coat.

2. Pipe roses using a 1 M Wilton tip starting from the center of the cake, spiraling inward and then outward. Pipe across the top and sides of the cake, filling the gaps with piped stars (aka just hold the piping bag over the gap, squeeze for 2 seconds and release). Chill the cake till at least 30 minutes before serving time.

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One response to “Dark Chocolate Cake with Chocolate Rose Frosting

  1. Pingback: Best of 2013 | The Vanilla Bean·

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