Triple Chocolate Cake With White Rose

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I made this slim and tall chocolate cake for my friend as a birthday gift. It has lots of chocolate inside and outside. Unfortunately I don’t have a photo from inside but this has four layers and is filled generously with chocolate cream.

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I used my favourite chocolate cake recipe and filled the cake with my favourite ganache cream, finally I covered the cake with chocolate fondant layers. I finished with a real rose.

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I have to say I like the real flowers as well as non edible decorations on my cakes and cupcakes more and more. Not only it is time consuming to make sugarpaste decorations but also a healthier option simply by NOT eating cake decorations since there aren’t any to eat 🙂

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To make this cake I used two small 4,5 inch cake tins. The batter in the recipe is more than enough so I also made 12 smaller cupcakes which are now in the freezer until next week when my older daughter will turn 8 years old.

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Ingredients:
1 cup water
5 Tbsp cocoa powder (unsweetened)
2,5 cup all purpose flour
1 cup brown sugar
2 tsp bicarbonate of soda
1 little natural yogurt (without any flavour)
1 tsp vanilla extract
1 tsp baking powder
2 eggs
200 gr butter (unsalted)
1 tsp almond extract
juice squeezed from 1/4 orange
100 gr good quality dark chocolate roughly chopped
salt
Ganache cream:
600 ml heavy cream
150 gr chocolate (this time I used milk chocolate)
You need to prepare the cream on the previous day of baking. In order to do this you need to pour the cream into a pan, put it on the stove. Chop the chocolate in small pieces and stir in the cream until its melted. Make sure it’s not boiling, it only needs to get warm enough until the chocolate melts in. When it’s done, put it aside to cool completely, then put it in the fridge for the night or at least 6 hours.
 
 
Method:
Preheat your oven. Put the water, cocoa powder and butter in a pan and stirring it, bring it to boil on the stove, then put it aside to cool down.
Mix the flour, salt, bicarbonate of soda, baking powder and sugar in a bowl. Stir in the water with the butter and chocolate, add the eggs, vanilla extract, almond extract, orange juice, yogurt, and finally the chopped chocolate. Stir everything just only until all is combined.
Pour the batter 3/4 of the way into the cake tin and bake for about 30 minutes. Take it out from the oven ten leave to cool in the tin completely before cutting the layers.
To cover the cake I used one pack of 250 g chocolate fondant.
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Update:
I got a photo of the cake from my friend after she has cut it, so I am happy to share it.
Thank you Flori 🙂
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