Chocolate Rose Cake

 

Ingredients:
1+3/4 cups (220 g) Plain Flour
3/4 cup (90 g) Unsweetened Cocoa Powder
2 teaspoons (12 g) Baking Soda
1 teaspoon (5 g) Salt
2 cups (400 g) sugar
2 Eggs
1/2 cup (110 g) Vegetable Oil
1 cup (250 ml) Buttermilk
2 teaspoons (10 ml) Vanilla Extract
1 cup (250 ml) Hot Coffee
Chocolate Mousse Frosting:
480 g (16 oz) Semi-sweet Chocolate
1+1/4 cups (300 g) Whipping Cream
2 tablespoons (16 g) Cocoa powder
1 tablespoon (15 g) gelatine powder
4 tablespoons (60 ml) Cold water
2 cups (500 g) Whipping Cream (35% fat) – chilled

* Oven temperature = 180° C. (350°F.)
* Two 23 cm (9”) Round Cake Pans

Method:
Preheat oven.
Grease with butter and dust with flour both cake pans.
In a large bowl whisk together the flour, cocoa powder, baking soda and salt.
In another bowl mix sugar with eggs and oil until combined.
Mix in buttermilk and vanilla extract. Incorporate flour mixture until well combined.
Add hot coffee and mix to combine. The batter will have a runny consistency.
Pour the batter evenly into the prepared pans.
Bake for about 30 to 35 minutes until a toothpick inserted into the centre comes out clean.
Let pans cool on a cooling rack for 10 to 15 minutes.
Remove the cakes from the pan and let them cool completely.
Prepare the Chocolate Mousse Frosting.
Place the chocolate and 1+1/4 cups cream into a small saucepan.
Place over very low heat until chocolate is melted.
Stir in cocoa powder then remove from heat.
Meanwhile dissolve gelatine in water and let it swell for about 5 to 10 minutes.
Place the gelatine over low heat just until the gelatine dissolves and pour it over the melted chocolate mixture.
Let it cool completely.
Whip the chilled 2 cups of whipping cream until stiff peaks form.
Gently fold the chocolate mixture into the whipped cream.
Assemble the cake.
Place 1 cake layer on your serving plate.
Spread evenly with chocolate frosting (about 1 cup of frosting).
Add the second layer of cake.
Gradually spread frosting on top and sides of the cake.
Place the rest of the frosting into a piping bag fitted with a star tip.
Start with the side of the cake.
To make the rose, start in the centre, then move your tip in a circle around the centre point,
once or twice depending on how big you want the rose to be.
When the side of the cake is filled with roses continue with the top.
Fill any remaining gaps with some frosting.
Refrigerate until ready to serve.
Makes about 12 servings.