Simple Chocolate Cake with Buttercream Flowers

Step by step: Simple Chocolate Cake with Buttercream Flowers

• Step1

  First, make the chocolate ganache. Bring 900 ml (30 fl oz) of cream, of at least 30 % fat to simmer (do not boil). Pour over 600 (21 oz) grams 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

  Whip the white chocolate ganache until stiff. Be careful not to over whip, as the ganache whips very quickly.

• Step9

  Assemble the cake: You can cut each cake in half to get 4 layers, or assemble the cake with 2 thicker layers.

• Step10

  Place a layer of cake on a stand. Spread ⅕ of the white chocolate ganache frosting evenly over the cake layer. Set another layer on top, and continue layering with frosting and cake layers. Make sure to place the fourth cake layer flat side facing up. For a smooth finish, crumb coat the cake: cover the sides and top of the cake with the a thin layer of white chocolate ganache frosting, to seal in crumbs, and place in the fridge for 30 minutes until firm.

• Step11

  After 30 minutes, cover the cake with a second layer of frosting. To get a perfect, smooth finish, dip your spatula in very hot water, dry with a towel, and use to smooth the sides and top.

• Step12

  Place the cake in the fridge. We are going to decorate the cake with buttercream flowers. We like to make them ahead of time and store in the freezer in an airtight container until ready to use.

• Step13

  Make a small batch of buttercream. You could use the white chocolate frosting, but buttercream holds its shape better and is easier to pipe. Divide the buttercream into a few bowls, and color each with a different color. Fit a piping bag with a small round tip, and fill with a small amount of yellow buttercream.

• Step14

  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.

• Step15

  Pipe a small amount of buttercream to the flower nail and press a small square of parchment paper over the buttercream. Hold the tip almost flat against the surface, with the narrow end pointing outwards. Pipe 6 petals. For the center of the flower, hold the piping bag fitted with the small round tip and the yellow icing at a 90° angle and pipe dots.

• Step16

  Place the parchment paper square on a sheet pan or a plate, and freeze for at least 15 minutes.

• Step17

  These flowers thaw quickly in room temperature, so it is best to remove a few from the freezer, arrange on the cake and then take the next batch of flowers out of the freezer.

• Step18

  To decorate the cake, arrange the flowers in any order you wish.

• Step19

  This chocolate cake is incredibly moist and delicious. It is tall, elegant and perfect as a birthday cake for a chocolate lover. You may like our easy chocolate cake as well.