Last Mothers day, my mother was here with me. But, this year she is in Chennai, so I want to treat her, visually with this rich and lavish cake as mother’s day special. (Needless to mention, she is also sweet toothed like me)
This is my very first attempt to make a rolled cake & chocolate rose with nail piping. The rose piped, separately by using Ateco 127 rose tip and placed on the cake. (It’s not that bad, isn’t ?)
Ingredient for Chocolate cake : 3 eggs ; ½ cup of sugar ; 1/2 cup of all purpose flour ; ¼ cup of coco powder ; 1 tbsp of hot water
Ingredient for Whipped Cream Filling: ½ cup of heavy cream ; 2 tsp of icing sugar ; 1/2 tsp of vanilla essence
Ingredient for Chocolate Ganache : 150 gms of dark chocolate ; 100ml heavy cream
Ingredient for chocolate leaves and procedure from here
Ingredient for chocolate rose, as same as Chocolate Ganache (as above) and procedure from here
In a bowl mix all purpose flour with coco powder keep aside. Add the eggs and sugar large bowl and beat (using electric hand mixer) till it became pale in color. Gradually add the flour into the egg mixture and beat well to get right consistence of the batter. If required add hot water mix.
Transfer the batter into greased shallow baking pan and spread the batter evenly and bake in 180° pre heated oven for about 15 – 20 minutes or until it done.
Remove the pan from the oven and loosen edges with a sharp knife. Sift the icing sugar over the top of cake layer and cover the top with towel and let stand for about 5 minutes. Invert the cake onto the towel and gently roll the cake up in the towel while it’s still hot (Don’t worry about the layer breaks) it should hold together when rolled.) Leave it for about 30 - 40 min
Meanwhile, let’s prepare the Whipped Cream Filling. Beat the heavy cream with vanilla essence & icing sugar until it becomes soft peaks consistency.
Unroll the cake and spread the cream all over and leaving about one inch border all around the edges. Roll the cake again and keep it in the fridge for 30 min.
Meanwhile, let’s prepare the chocolate Ganache. Microwaving the chocolate and cream until it melt and combine. Allow it to cool to room temperature.
Finally, remove the cake from the fridge and pour the ganache on the cake and keep it in the fridge for 30 minutes. Then, using offset spatula shape it to create the wooden log effect. Transfer to the fridge again and serve chill.
I dedicate this cake dessert to all, those who are celebrating their motherhood.
