Chocolate cake with sugar paste flowers

Chocolate Cake with Sugar Paste Flowers

The perfect dessert for any occasion, the chocolate cake with sugar paste flowers is a choice that will surely impress anyone. This simple and delicious recipe combines moist chocolate layers with a fine ganache cream, and the decoration with sugar paste flowers adds a touch of elegance. Preparing this cake requires a little time and patience, but the final result will be worth every moment!

Preparation time: 30 minutes
Baking time: 50 minutes
Total time: 1 hour 20 minutes
Servings: 12

Ingredients

For the cake:
- 1 cup sugar
- 1/2 cup oil
- 1 cup sparkling water
- 2 cups flour
- 1 packet vanilla sugar
- 1 teaspoon baking powder
- 2 tablespoons cocoa powder
- 1 packet instant coffee
- 2 tablespoons strawberry jam

For the chocolate cream (ganache):
- 200 ml heavy cream
- 100 g dark chocolate

For decoration:
- Sugar paste (in various colors, to create flowers and other ornaments)

Preparing the cake

1. Preparing the ingredients: Start by gathering all the ingredients for the cake. It is essential that all ingredients are at room temperature to achieve a smooth batter.

2. Mixing the ingredients: In a large bowl, add the oil, sparkling water, sugar, and vanilla sugar. Mix well with a whisk or mixer on low speed until the sugar is completely dissolved.

3. Adding the flour: Gradually incorporate the flour and baking powder, mixing carefully to avoid lumps. The batter should be smooth and homogeneous.

4. Preparing the cocoa mixture: Divide the batter into two equal parts. In one part, add the cocoa powder, instant coffee, and strawberry jam. Mix well to achieve an even consistency.

5. Pouring into the pan: Preheat the oven to 180°C. Line a cake pan with baking paper. Pour the alternate batters into the pan to create a beautiful pattern.

6. Baking the layers: Place the pan in the oven and bake for about 50 minutes. Check if the cake is done by inserting a toothpick in the center; if it comes out clean, the cake is ready. Let it cool in the pan.

Preparing the chocolate cream (ganache)

1. Melting the chocolate: In a saucepan, add the broken chocolate and 100 ml of heavy cream. Place the saucepan over low heat, stirring constantly to prevent the chocolate from burning. Do not allow it to boil, just let it melt.

2. Cooling the mixture: Once the chocolate is completely melted, let it cool to room temperature. This step is crucial for achieving a fluffy cream.

3. Whipping the cream: Meanwhile, whip the remaining heavy cream until it becomes firm.

4. Combining the ingredients: When the chocolate mixture has cooled, gently fold it into the whipped cream. Mix lightly until you obtain a smooth and fluffy cream.

Assembling the cake

1. Layering the cakes: If you made two layers, cut them horizontally to create four layers. Place the first layer on a serving plate and lightly drizzle it with natural blueberry syrup (or any other preferred syrup).

2. Adding the cream: Spread a generous layer of chocolate cream over the first layer, then place the second layer on top. Continue alternating between layers and cream, finishing with a layer of cream on top.

3. Decorating: Before decorating the cake with sugar paste, lightly coat it with melted butter or a thin layer of chocolate cream to help the sugar paste adhere. Then, use colored sugar paste to create flowers, leaves, or other ornaments.

4. Final chilling: Refrigerate the cake for about 30 minutes to set the cream well and facilitate cutting later.

Serving and variations

The chocolate cake with sugar paste flowers is perfect for serving at birthdays, weddings, or any other special occasion. You can pair it with a glass of champagne or a cold glass of milk for a sweet and refined experience.

Frequently asked questions:
- Can I use milk chocolate instead of dark chocolate? Of course! Milk chocolate will provide a sweeter taste, but make sure to adjust the amount of sugar in the cream.
- How can I store the cake? The cake keeps well in the refrigerator, covered with plastic wrap, for 3-4 days. If you want to keep it longer, you can freeze it.

Nutritional benefits

The chocolate cake provides a dose of antioxidants from dark chocolate, and the use of strawberry jam adds a touch of fruit, contributing to vitamin intake. However, like any dessert, it should be consumed in moderation.

Ingredient details

- Dark chocolate: Choose chocolate with at least 70% cocoa content for an intense flavor and enhanced nutritional benefits.
- Oil: You can use sunflower oil or coconut oil for a subtle flavor.
- Strawberry jam: This adds a touch of fruity flavor and moisture to the layers. You can experiment with other flavors, such as raspberry or peach.

Serving suggestions

For an extra touch of elegance, serve the cake with a portion of whipped cream and a few fresh fruits on top. A scoop of vanilla ice cream on the side will make the dessert even more irresistible!

This chocolate cake with sugar paste flowers is more than just a dessert; it is a cooking experience that will bring you joy in the kitchen and appreciation from your loved ones. Don’t forget to have fun while preparing it and let your creativity shine!

 Ingredients: Base: 1 cup of sugar, 1/2 cup of oil, 1 cup of sparkling water, 2 cups of flour, 1 vanilla sugar, 1 baking powder, 2 tablespoons of cocoa, 1 packet of instant coffee, 2 tablespoons of strawberry jam. CHOCOLATE CREAM: 200 ml of whipped cream, 100 g of dark chocolate. DECORATION: sugar paste.

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