Chocolate Cake with Chocolate Frosting and Buttercream Rosettes
Chocolate Cake with Chocolate Frosting and Buttercream Rosettes shows step wise recipe for decorating a choco cake with buttercream rosettes
Ingredients
For The Cake:
- 200 gm Sugar
- 115 gm Flour/ Maida-1 cup - 1/8 cup
- 30 gm Cocoa Powder
- 3/4 tsp Baking Powder
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 large Egg
- 100 ml Milk
- 50 ml Oil
- 1 tsp Vanilla
- 100 ml Boiling Water
For The Chcocolate Frosting:
- 100 gm Butter
- 60 gm Cocoa Powder
- 300 gm Icing Sugar
- 60 ml Milk
- 1 tsp Vanilla
For The Buttercream Frosting:
- 50 gm Butter
- 125 gm Icing Sugar
- 2-3 tbs Milk
- 1 tsp Vanilla
- Pink Food Colour - a few drops
Instructions
For The Cake:
- Preheat oven to 170C.
- Grease, dust, line two 6" round pans or one deep 6" cake tin
- In a large bowl mix together flour, cocoa, baking powder, baking soda and salt. Whisk together.
- Add the egg, milk, vanilla and oil and beat until combined.
- Add the boiling water into the mixture and beat until you get a shiny batter.
- Divide the batter equally between the pans.
- Bake for 25-35 minutes.
- Remove from oven, and let the pan sit on wire rack for 10 minutes.
- Now loosen the cakes from the side with a knife and flip on the wire rack.
- Remove the baking paper from bottom and allow it to cool completely.
For The Chocolate Frosting:
- Melt butter and add cocoa powder to it when it cools down.
- Beat until incorporated.
- Add icing sugar and milk alternately and beat until you get a spreadable frosting.
For The Buttercream:
- Beat butter until light and pale.
- Keep on adding the icing sugar and beat it until it is very smooth and thick.
- Now add a tbs of milk and beat. Adjust the amount of milk according to the consistency required.
- The more you beat the smoother and softer the buttercream.