Chocolate Rose Cake – a dark chocolate layered cake with a chocolate coating, all chocolate, inside and out. So far, this is a chocolate lovers-only dessert, rich, moist and sweet with chocolate flavor, it’s really like you’ve arrived in chocolate heaven.
Source: Home Cooking Adventure
Ingredient
Makes about 12-14 servings
1 3/4 cup (220g) all-purpose flour
3/4 cup (90g) unsweetened cocoa powder
2 teaspoons baking soda (12g)
1 teaspoon (5g) salt
2 cups (400g) sugar
2 eggs
1/2 cup (110g) vegetable oil
1 cup (240g) buttermilk
2 teaspoons (10g) vanilla extract
1 cup (240ml) of hot coffee
Chocolate Mousse Frosting
16 oz (460g) half a week chocolate
1 1/4 cups (300g) whipped cream
2 tablespoons (16g) cocoa powder
1 tablespoon (10g) gelatin powder
4 tablespoons (60g) cold water
2 cups (500g) whipped cream, 35% fat, chilled
1. Preheat oven to 350F (180C). Grease with butter and flour on two 9-inch (23 cm) round cake pans.
2. Mix flour, cocoa powder, baking soda and salt in a large bowl.
3. In another bowl, mix sugar with eggs and oil until combined. Mix buttermilk and vanilla extract. Mix flour mixture until well combined. Add hot coffee and mix to combine. The dough will have a thick consistency.
4. Pour the batter evenly into the prepared pan.
5. Bake for 30 – 35 minutes until toothpick inserted in the center comes out clean.
6. Let the pan cool on a cooling rack for 10-15 minutes.
7. Remove the cake from the pan and let it cool completely.
8. Prepare Chocolate Mousse Frosting. Place chocolate and 1 cup cream in a small sauce pan. Heat over very low heat until chocolate is melted. Stir in cocoa powder then remove from heat. Meanwhile, dissolve the gelatin in the water and let it bloom for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let cool completely.
9. Beat 2 cups chilled whipped cream until stiff peaks form. Gently fold the chocolate mixture into the whipped cream.
10. Assemble the cake. Place 1 cake layer on your serving plate. Spread chocolate frosting evenly, about 1 cup frosting. Add a second cake layer. Gradually spread the frosting over the top and sides of the cake.
11. Place the rest of the frosting in a piping bag with a star tip attached.
12. Start with the side of the cake. To make the rose, start at the center, then move your pointed end in circles around the center point, once or twice depending on how big you want the rose to be. Fill in any remaining gaps with some blur.
13. Refrigerate until ready to serve.
