Summer holidays have always been very special as a child and now as a mother. Though initially, I was a bit worried about losing my two peaceful hours in the afternoon but now when more than half of the holidays were over I want to set the clock back to the time when it started. They were so far so special for me.
I know most of the concerned mothers have sketched out many plans for their kid’s betterment and were surely working towards them but me being the lenient one love the slow pace of the holidays and love to pause enjoy and laugh without thinking much about the reflection of the holidays
As far as my cake is concerned everything went well till the first coating but all went wrong when I started piping the petals all over the cake. As you can see they didn’t came out clean. I think for this particular design you required thick cream like ganache or buttercream.
At last when I went to hand over this cake to the girl (my beautiful niece), she thanked me with her famous smile and said she loved the cake very much.
But I know, I disappointed her one more time.
Recipe adapted from Homesweetlife blog
• Whole wheat flour – 2 cup +
• Sugar – 2 cup
• Cocoa – ¼ cup + 1/8 cup
• Espresso powder – (1/4 tsp + ¾ tsp)
• Baking powder – 2 tsp
• baking soda – 1 ½ tsp
• salt – 1 tsp
• milk – 1 cup
• vegetable oil – ½ cup
• small eggs – 3
• vanilla essence – 2 tsp
• boiling water – 1 cup
for whipped cream
• whipped cream – 2 cups
• single cream – 200ml
• dark chocolate – 250 gm
for chocolate cream
• whipped cream – 1 cup
• chocolate – 200 gm
Pour the cream into a small saucepan and place it over medium-low heat for a few minutes. Once the bubbles start to appear on the edges turn off the flame and remove the cream from the stove.Add the chopped chocolate into the cream. Stir gently to distribute the chocolate through the cream and then let it sit for a few minutes to give the chocolate time to soften and melt. With a spatula or wooden spoon, stir the ganache until it is evenly melted. Keep this in the freeze for a few minutes until it is of pipeable stage. Pipe this in a piping bag and decorate as desired.
For Chocolate cream
Microwave 2 tbsp of cream and chocolate for 1 or 2 minutes or until it melts. Once this mixture is cooled fold this gently into the remaining whipped cream. Pipe as desired.
Preheat the oven at 180 degree C. Line or grease 3 6 inches round tins.. Add flour, sugar, baking powder, baking soda, salt, and into a bowl and whisk. Add milk, vegetable oil, eggs, and vanilla to the flour mixture and mix until well combined. Add boiling water and beat on high for 1 minute to add air. Divide batter into three bowls. In one bowl add cocoa (1/4 cup ) and espresso powder – 1/4 tsp and whisk well add a few more drops of milk if required. In another bowl add cocoa (1/8cup) and the remaining espresso powd and whisk well. Leave the third batter as it is. Pour this batter in prepared tins and bake for 20 – 25 minutes, until toothpick comes out clean. Allow to cool for 10 minutes before removing from the pans. Now, place 1 cake layer on plate. Spread with thin layer of whipped cream. Repeat to use all layers. Frost cake completely with remaining frosting. Decorate as desired.
Please check this wonderful blog for piping techniques. Instead of buttercream, I used chocolate cream, ganache and whipped cream for giving the ombre look to the cake.