I have started baking at home and I am started taking orders. Though the business is at the starting stage, I am really happy to have chosen a career which is close to my heart. One of my clients ordered this chocolate cake with chocolate frosting and buttercream rossettes. The procedure is quite simple yet the result is a royal looking cake. The very first time I made this cake, I was so tensed whether the client would like it or not. The next morning at 6:30 AM I got a call from my client saying that everyone at home loved it. That was the happiest moment for me, even though the call was very early. From that day I have made four cakes with the same design as this is being the most favourite cakes among clients.
Though I was having all the photos in my drafts, I never thought of posting it. But now as my blog is featuring egg based cakes, it was time to show this cake to you. You will also find stepwise pictures so that you can easily recreate this cake at your house. I don’t have a snap showing the cross section of the cake but I think you can imagine it. Right??? The cake and frosting recipes are from Hershey’s Kitchen – ‘Perfectly Chocolate’ Chocolate Cake and “Perfectly Chocolate” Chocolate Frosting and the buttercream is my usual recipe. Let us start making this simple cake…
Recipe Source: Hershey’s Kitchen
Makes 1 KG Cake/ 6″ layered cake
For The Cake:
Flour/ Maida-1 cup – 1/8 cup ( take a cup of flour and remove 1/8th cup from that)
Cocoa Powder-1/3 cup
Baking Powder-3/4 tsp
Baking Soda-3/4 tsp
Boiling Water-1/2 cup
For The Chcocolate Frosting:
Cocoa Powder-2/3 cup
Icing Sugar-3 cups
For The Buttercream Frosting:
Icing Sugar-1 1/4 cup
Pink Food Colour – a few drops
For The Cake:
1. Preheat oven to 170C.
2. Grease, dust, line two 6″ round pans.
3. In a large bowl mix together flour, cocoa, baking powder, baking soda and salt. Whisk together.
4. Add the egg, milk, vanilla and oil and beat until combined.
5. Add the boiling water into the mixture and beat until you get a shiny batter.
6. Divide the batter equally between the pans.
7. Bake for 25-35 minutes.
8. Remove from oven, and let the pan sit on wire rack for 10 minutes.
9. Now loosen the cakes from the side with a knife and flip on the wire rack.
10. Remove the baking paper from bottom and allow it to cool completely.
For The Chocolate Frosting:
1. Melt butter and add cocoa powder to it when it cools down.
2. Beat until incorporated.
3. Add icing sugar and milk alternately and beat until you get a spreadable frosting.
For The Buttercream:
1. Beat butter until light and pale.
2. Keep on adding the icing sugar and beat it until it is very smooth and thick.
3. Now add a tbs of milk and beat. Adjust the amount of milk according to the consistency required.
4. The more you beat the smoother and softer the buttercream.
Mix the dry ingredients.
Add egg, milk, oil and essence.
Beat until incorporated.
Add hot water.
Beat until combined.
Pour into greased, lined and dusted pan.
Bake and allow it to cool on wire rack.
Melt butter and add cocoa.
Sift in the icing sugar.
Add milk alternately.
Keep on beating until you get a smooth buttercream.
Now apply a tbs of buttercream on a cake board.
Place a cake on top.
Now add some chocolate frosting and spread it with a spatula.
Now place the other cake on top.
Add some more frosting.
Cover the cake entirely with frosting and with the help of a spatula make it smooth.
Add icing sugar.
Beat until thick.
Beat until creamy.
Add some pink drops and mix thoroughly.
Fill a piping bag with the buttercream with a large star nozzle.
Pipe rosettes on top.
Sprinkle some edible silver beads on top.
I am linking this to the Kid’s Delight – Chocolate started by Srivalli and is being guest hosted here at Gayathri’s Cook Spot.