Happy birthday to the best Actress I know (tomorrow)!! In honor of Actress's bday, I'd like to welcome the newest star of the Sisteroo blog: the death by chocolate rose cake. It involves chocolate chips, chocolate bars, chocolate cream, chocolate cake, chocolate pudding, and (of course)...chocolate roses.
The cake and outer icing is absolutely delicious. I got the recipe from Whipper Berry's blog.
Whipper Berry's Cake
1 Chocolate Cake Mix (I used triple chocolate which already has mini chocolate chips in it).
1/2 C Semi-sweet Chocolate Chips
1 cup Sour Cream
1 Pkg. of instant chocolate pudding (small box)
Directions: Make the cake as directed on the box and add in the pudding, chocolate chips, and sour cream. Pour into 2 9-inch round cake pans. Bake as the box directs. The box usually has a range (25-30 minutes) and you'll want to bake for the longer time--add a couple more minutes if needed.
I usually bake my cakes ahead of time so I let my cakes cool after coming out of the oven. Then I wrap them up in saran wrap and put them in the fridge until they're needed. I've heard of people using the freezer too, but I'm always afraid of freezer burn flavoring so I stick to the fridge.
Whipper Berry's Chocolate Frosting--My outer layer
1 cup softened butter
3 oz. Ghirardelli 100% cocoa chocolate bar
4-5 cups powdered sugar
Milk as needed.
I don't have the pleasure of owning a double boiler or a glass bowl to create a pseudo double boiler, so I generally stick to the microwave for all my melting needs. Break you chocolate into pieces and microwave it for 2 minutes (stirring every fifteen seconds). Cream the chocolate and butter. Slowly add in four cups of powdered sugar. You may need to add some milk to help in the stirring process, but add it 1 Tablespoon at a time. Dependent on how you're decorating, you can add more or less milk.
As a side note, I make a similar frosting for all of my cakes that replaces the Ghirardelli with Hershey's cocoa powder. If you don't have the chocolate bar that recipe is also amazing. I don't have the exact recipe on me but it's almost identical to this one found on all recipes.
Shrink's creamy center:
1 small container of heavy whipping cream
1/2 C semi-sweet chocolate chips
1 T sugar
I like having a different middle layer than outer layer and thought I'd try something fun. What I did was I warmed up 1/2 cup of heavy whipping cream on the stove (almost to the point of boiling). I took it off the stove and added in 1/2 cup of semi sweet chocolate chips.
I then whipped the rest of the heavy whipping cream as thick as it would go, added in the 1 T of sugar, and poured in the previous mixture of cream and chocolate.
I piped an edge of regular chocolate frosting (Whipper Berrys) on top of the bottom layer of my cake . Then I filled in the rest with my chocolate cream. You won't use all of the chocolate cream, but put it in the fridge and it will become a lovely treat to dollop on top of individual cake slices.
Putting it all together
So you put the second cake on top of the creamy layer and begin icing the cake! My icing was too runny to do roses on the sides so I did a traditional creamy side on the cake. Using the largest tip I had (Wilton 1 I believe) I drew circles on the top of my cake to give the appearance of roses (see iambaker ).
Hope you enjoyed (and wish Actress a happy birthday)!