Freshly and Lovingly Baked on : 1st Jan 2014
This is meant to be a Happy 2014 Bake. I did up one at the strike of midnight but does not seem worthy to post. It was a bread packed with freshly puree organic blackberries and grounded freeze dried strawberries. But the taste is not worthy to post and hence I discarded the whole bake.
This is a new piece of work which I scrambled together after having a wonderful breakfast with a dear friend.
So here goes. My Happy New Year Theme bake. Candles to light up the sweet bed of roses. This bake fits the chocolate lovers.
1) Cookies candles – Use my past recipe for cookies
2) Devil Chocolate Cake
3) Chocolate roses cookies
4) Chocolate Ganache Frosting
Devil Chocolate Cake
1/2 n 1/4 Cup Skim Milk
1/2 n 1/8 Cup Instant Coffee
1/4 n 1/8 Cup Canola Oil
1 Tsp Pure Vanilla Extract
1/8 Cup Good Quality Rum
1 1/4 Cup Brown Sugar
1/2 n 1/8 Cup Sifted Cocoa Powder
1 n 1/2 Cup All Purpose Flour
1/2 n 1/8 Tsp Salt
1/2 n 1/8 Tsp Baking Powder
1 n 1/8 Tsp Bicarbonate of Soda
Additional: 1/2 cup of Semi Sweet Chocolate Chips. Toss this in 2 Tbsp of flour.
Mix all the wet ingredients in a bowl and set aside. Sift all dry ingredients together. Pour the wet into the dry and mix well with a whisk.
Add in the additional ingredient. The reason why you toss them with flour is to ensure does not sink to the bottom.
Preheat oven at 175 degree.
This amount of batter is good for 16 squares cake pan. If you like, you can line the pan with individual cupcakes lining. That will be easier.
Bake the cakes for 22 mins. I took the cakes out of the pan after 10 minutes of cooling. Then let it cool completely. For this bake, i need to slice off the top cos it rise up like a dome shape. You can keep it the original way and just pipe the frosting on top.
Since I do not need to frost all cakes given the way I present it, I did not make so much frosting. You can double the amount of recipe if you are looking to frost all.
Chocolate Ganache Frosting ( adapted from Sherry Yard)
4 ounces of dark chocolate
1/2 Cup + 1 Tbsp sifted icing sugar
2 Ounces of Unsalted Butter
Melt both chocolate and butter together. Stir to mix well till smooth before adding in the sifted icing sugar. Continue to stir until well mixed.
Chocolate Rose Cookies
70g Semi Sweet Chocolate
30g Icing sugar
130g All Purposed Flour ( Sifted )
10g Cocoa Powder
20g Skimmed Milk
Melt the chocolate and icing sugar together. Mix the milk and eggs together. Add this mixture in part to the melted chocolate. Stir till all are well combined.
Sifter flour and cocoa powder together before adding into the wet batter. Stir till well mix. Knead for 30 seconds towards the end and we can start using it to make the rose.
Roll a small ball and a longish bud.
Divide the dough into 2 (2g), 3 (3g), 4 (4g), 4 (5g) balls.
Flatten each ball into a round disc and wrap around the bud. Start from the smallest dough to the biggest.
Bake it at 170 degree for 18 minutes and let cool.
Then assemble as per picture. Or u can simply pipe the chocolate frosting onto the cake and use the roses to garnish.