I look forward to baking my birthday cake every year. For the longest time I could never decide on what my favourite type of cake was. I still think it could change but for the last few years my go-to cake has been a rich chocolate cake with a fluffy mocha buttercream.
I try to change up the decorations each year. Right now the cake trend is leaning towards oversized Korean buttercream flowers. I am so happy with how this turned out. I poured over tutorials and images of these cakes. In the end, I decided to mix up colours I liked and hoped they would look good. I added a bit of brown food colouring to each of the colours to give them a more dusty/antique look to them.
The cake itself is quite simple. Two layers of dark chocolate cake, soaked in espresso simple syrup and covered in a mocha buttercream.
I don’t think I have mastered the technique enough to provide a full tutorial on Korean flowers but I can tell you the steps I took.
- I chose my types of flowers. Pink=peonies, purple=roses, yellow=dahlias, turquoise= rosettes. my favourite colours were the pink and purple so I wanted them to be the bigger flowers.
- I piped the flowers onto squares of parchment and placed them on a cookie sheet.
- Freeze the flowers until solid before moving onto the assembly.
See how there is height to the flower wreath? That effect is done by piping thick ropes of buttercream around the cake where the wreath will lay. This allows more surface area for the flowers to rest on.
Quite happy with this cake.
Mocha Fudge Cake
Dark Chocolate Cake
3 cups all purpose flour
2 cups granulated sugar
2/3 cups cocoa powder
2 tsps baking soda
1 tsp salt
2 cups canned coconut milk
1 cup canola oil
¼ cup apple cider vinegar
1 tbsp pure vanilla extract
1/2 cup melted dark chocolate
- Preheat the oven to 350 degrees fahrenheit. Line 2 nine inch cake pans with parchment paper. Grease and dust pans with cocoa powder. Set aside.
- In a large mixing bowl combine the flour, sugar, cocoa powder, baking soda and salt. Mix together for about a minute.
- Add in the coconut milk, canola oil, apple cider vinegar and vanilla. Beat together for about 2 minutes.
- Stir in the melted dark chocolate
- Pour into prepared pans and bake for 30-35 minutes.
- Allow cakes to cool completely before proceeding.
Espresso Simple Syrup
1/3 cup hot espresso
2 tbsps granulated sugar
- Stir the granulated sugar into the hot espresso until fully dissolved. You may need to heat the espresso and sugar in the microwave.
- Using a pastry brush, brush the cakes with the syrup. At this stage you can wrap the cakes up in saran wrap and refrigerate or freeze until ready to frost.
1 cup butter
1/4 high ratio shortening
5 cups icing sugar
1/2 tsp salt
1 tsp vanilla
1/4 cup extra strong espresso
2 tbsps cocoa powder
5 tbps heavy cream
- Beat together the butter, shortening and icing sugar for 5 minutes.
- Add in the salt, vanilla, espresso, cocoa powder and heavy cream. Beat together for another five minutes until light and fluffy.
- Frost the cake! Decorate the cake!