Chocolate Rosette Cake - Non Vegan
I made this cake a few weeks ago for my Papa (Grandfather) for his birthday - he's a big fan of anything chocolate (I wonder where I get it from..) so I knew that it had to be chocolate!
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| The piping process |
I had recently bought some new icing nozzles and wanted an excuse to try them out - I'd never tried piping rosettes before but I had watched a tonne of how-to videos on the internet - so I had a go at it and I don't think it turned out too bad!
Chocolate Rosette Cake
Total time: 1 Hour 30 Minutes
Yield: One Two-Tier Cake, Serves 10-12 People
Ingredients
- 200g Butter (Room Temperature) (1 cup)
- 200g Granulated Sugar (1 cup)
- 4 Eggs
- 160g Self-Raising Flour (1 cup and 1 tbsp)
- 40g Cocoa Powder (1/3 cup)
- 100g Butter (Room Temperature) (0.5 cups)
- 300g Icing Sugar (3 cups)
- 40g Cocoa Powder (1/3 cup)
- 2 1/2 Tbsp Milk
Cooking Directions
Cake
- Preheat the oven to 180°C (fan oven). Grease and line two 7 inch cake tins.
- Beat together the butter and sugar until light and fluffy, then beat in the eggs one at a time.
- Sift in the self raising flour and cocoa powder, folding until well incorporated in the mixture.
- Divide the mixture into two equal portions, then transfer half the cake batter into one tin and the other half into the other tin.
- Bake for approximately 30 to 45 minutes, then transfer the cakes to a cooling rack and leave to cool completely whilst making the icing.
Icing
- Beat the butter until softened, then gradually sift in the icing sugar, beating gently. Fold in the cocoa powder, then add enough milk to make a smooth icing.
- Sandwich the two cakes with icing.
- Using a 1M icing nozzle, pipe rosettes onto the cake, working your way around the edges before piping on the top of the cake. (See this video for help).
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