Chocolate Cake with Buttercream Roses

Step by step: Chocolate Cake with Buttercream Roses

• Step1

  First, make the chocolate ganache. Bring 500 ml (17 fl oz) of cream, of at least 30 % fat to simmer (do not boil). Pour over 500 grams (18 oz) of chopped chocolate. Let stand for a minute, and stir until smooth. Cool slightly, cover with plastic wrap and place in the fridge for at least 5 hours.

• Step2

  Make the chocolate cakes: Line 2 cake pans of 24 cm (10 inch) in diameter with parchment paper, and brush with melted butter. Set aside.

• Step3

  Sift together 350 grams (12.5 oz) of flour, 2 teaspoons of baking powder and 30 grams (1 oz) of cocoa powder.

• Step4

  Place 200 grams (7 oz) of soft butter in the bowl of a stand mixer. Add 450 grams (1 pound) of sugar and mix on medium-high speed until creamy and light in color. Add 3 eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add 20 grams (about a tablespoon) of vanilla extract or vanilla sugar and a pinch of salt.

• Step5

  Mixing on low speed, alternate adding the sifted flour and cocoa powder and 400 ml (14 fl oz) of buttermilk.

• Step6

  Divide the batter evenly between the 2 prepared cake pans. Bake in a preheated oven at 180°C (350°F) for 30-35 minutes. Test for doneness: an inserted skewer should come out clean.

• Step7

  Cool the cake in the pan for about 15 minutes, unmold and cool completely on a rack. Let rest for 4 – 5 hours.

• Step8

  Remove the chocolate ganache from the fridge and stir. If the ganache is too firm, let it stand at room temperature until spreadable. Spread half of the ganache over a layer of chocolate cake. Place a second layer of cake on top, flat side facing up. Cover the top and sides with the chocolate ganache. Leave a little bit of the ganache for decorating later. Place the cake in the fridge.

• Step9

  Make a small batch of buttercream. Divide the buttercream into a few bowls, and color each with a different color. You will find other decorating techniques in the decorating cakes section on our website www.videoculinary.com.

• Step10

  Fit a piping bag with a petal tip, and fill with one, two or three colors of your choice. Push each buttercream down towards the tip, trying to keep buttercream on one side, leaving space for another color.

• Step11

  Pipe a small amount of buttercream to the flower nail and press a small square of parchment paper over the buttercream. If you don’t have a flower nail, place a square of parchment on a small plate.

• Step12

  To pipe a rose, squeeze out a heavy base of buttercream. Make a center bud around the base of buttercream, with the wider end of the tip facing down.

• Step13

  Pipe overlapping petals, while turning the nail and angling the tip further outward as you go, until your rose is full.

• Step14

  Place the parchment paper square on a sheet pan. Freeze for at least 15 minutes. Decorating a cake with buttercream flowers is not only beautiful, but also convenient. You can pipe buttercream flowers ahead, and keep them in the freezer until ready to decorate your cake.

• Step15

  To decorate the cake, remove the cake from the fridge and the roses from the freezer. Pipe mounds of chocolate ganache and arrange the roses on the cake at different angles, creating volume. Place in the fridge and remove an hour before serving. You may like our simple chocolate cake filled with white chocolate frosting.