Chocolate Cake for Final Cake Decorating Class
My daughter Anastasia and I for the past few months have been taking cake decorating classes. She and I are really enjoying spending this time together and also we learned a lot in just a short period. We learned how to make varies flowers such as roses, violets, daisies, lilies, cherry blossoms and more. For our final week of the class we had to make our final cake and select the cake and the way how we would like to decorate it.
We decided that it will be a chocolate cake. My daughter choose to make chocolate cake with cream cheese icing and to decorate her cake with purple flowers and make a purple icing for the top of the cake. I choose to make chocolate ganache cake, with whipped cream ganache icing and decorated it with yellow laces. We decided to make our cakes from scratch. I found a great recipe for chocolate biscuits on Pinterest and we decided to give it a try. Our flowers we made out of royal icing, the recipe we found in Wilton cake decorating guide magazine. We made all of our flowers ahead of time in order for them dry completely. We made cakes and apply icing on Saturday and freeze our cakes until Monday the day when we finally decorated them. Our cakes came out amazing!
This is how they looked:
Anastasia and I will be very happy to share our recipe and work that we have done with you.
Here is what you need for Anastasia’s two layered chocolate cake.
For my cake I used the same ingredients except I doubled the amount of the ingredients.
• 1 3/4 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1 1/2 teaspoon baking powered
• pinch of salt
• 2 eggs
• 1 cup of milk
• 1/2 cup vegetable oil
• 1 cup hot boiled water
Cream cheese icing:
1 8-ounce softened cream cheese
1 butter stick
2 teaspoons vanilla
5 1/2 cups powdered sugar
Ganache for chocolate ganache cake:
• 8 ounces dark chocolate
• 3/4 cup heavy whipping cream
For ganache whipped cream icing:
• 2 cups whipping cream
• 1/4 cup powdered sugar
• 2 tablespoons of prepared ganache
Butter ream icing:
Recipe we used you can find here plus we added 1 tablespoon of meringue powder
Preheat your oven to 350F. In large bowl combine all of the ingredients together but not the boiled water.
Add boiled water after all ingredients are combined well, the batter will be very runny.
Pour batter into two 9″inch greased and floured baking pans.
Bake it for 30-35 minutes or until wooden stick comes out clean. Let biscuits cool for 10-15 minutes in the pan and then transfer it to a cooling rack and let it cool completely. Slice each biscuit into two halves.
To prepare the cream cheese icing. In a mixing bowl beat cream cheese, butter and vanilla on medium until light and fluffy.
Add powdered sugar one cup at a time to reach spreading consistency.
Place icing in refrigerator until needed.
Using cream cheese icing, apply it on each layer of the cake but not the sides of the cake.
Place your cream cheese iced cake into freezer for a few hours, it will help to prevent your cake from crumbling when you put the butter cream icing on the top and the sides of the cake.
To make ganache. In sauce pan bring whipping cream to boil and take it off the heat. Pour hot whipping cream over chocolate chips and stir it until all chocolate gets melted. Add brandy for flavor and set it aside and let it completely cool.
To prepare your ganache whipped cream. Beat whipping cream and powdered sugar on high until soft picks form. Add ganache and whip it more for few minutes until it is mixed but do not over whisk.
Apply your whipped cream ganache icing between the layers of the cake and on the sides.
Decorate the sides with chocolate shaves or chocolate chips if desire. Freeze this cake as well until you will be ready to finish the top of the cake with ganache.
To make a ganache finish on your cake: fill pastry decorating bag with slightly thick ganache, squeeze a dot of the ganache around the cake on the edge
and using back of a teaspoon pool it outward towards the center of the cake like it shown below.
Repeat it again until you reach the center.
Make few dots in the middle of the cake
and decorate it with shaved chocolate, sugar flowers or chocolate dipped strawberries.
Prepare butter cream frosting. Beat together shortening, meringue powder and vanilla until it’s fluffy.
Gradually add powdered sugar and continue to beat until it well mixed for about 10 minutes. Add water or milk and beat for another minute. If your frosting is two stiff add more water. Add food color to your frosting if desire.
To make a butter cream finish: using spatula distribute the icing from the top of the cake to it sides try to make it even.
Let your cake sit in the room for a few hours until top of the icing is dry to the touch.
Using a piece of parchment paper tap it on top of the icing to smooth the uneven parts.
Decorate as desired. Anastasia decorated her cake with edible sugar flowers that she made.
Refrigerate your cake until it needs to be served.