Chocolate Rose Cake

    November is a month of happenings at home. By the 1st week of November we celebrate our Little Girl's Birthday, so we will be busy planning for her Birthday Bash ; and mean time i will be busy deciding on what the Cakes should be for her Birthday Bash as well as her Actual Birthday Day which we celebrate within just the three of us. Then by the end of the month we will be ready to celebrate our Wedding Anniversary as well as planning for Thanks Giving. Even this year wasn't much different, most of the times we celebrate our Wedding Anniversary On or a day before or after Thanks Giving.. And this time we went shopping all night and our Little one was such a darling she co- operated well and slept all night giving me a great chance to shop.

So coming back to the Wedding Anniversary we celebrated our lovely journey of  6 years. I have been wanting to bake the Rose Cake from I am a Baker for long, and tried out this time. I baked the same Chocolate cake i have baked for Adya's B'day and frosted it with Butter cream. This is the ever Perfect Chocolate Cake Recipe and is a keeper; an adaptation from Hersheys , and the Butter Cream recipe from here. I am sure to do a post exclusively on this Perfect Moist Chocolate Cake.




Chocolate Rose Cake 

 Ingredients:
1 3/4 cup All Purpose Flour
2 cup Sugar
3/4 cup Cocoa powder
2 tsp Baking soda
1 tsp Baking powder
1 tsp Salt
1 cup Buttermilk ( refer notes )
1/2 cup Vegetable oil
2 Eggs ( at room temperature )
2 tsp Vanilla extract 
1 cup Black coffee (I used Nescafe)

Preheat oven to 350 F, and line two 9" round cake tins with parchment paper.

Whisk together dry ingredients into a bowl.

In a bowl mix wet ingredients together and beat adding the flour mix little by little until all combined
Pour the batter into the prepared pans and bake for 35 to 40 mins, until a tester comes out clean.

Frosting:

2 sticks Butter ( softened at room temp )

3 cups Powdered Sugar

1/4 tsp Salt

2 tsp Vanilla Extract

4 tbsp Milk / Heavy Cream

Pink Food Colour / 

Beat butter until creamy, add in sugar little by little until well combined.

Add vanilla , salt,  pink colour and beat well until all mixed, add milk checking on the consistency.

Layer frosting on one cake and and place another cake on top; give a good crumb coating.

Pipe roses using Wilton 1M tip.

For Chocolate Roses, i used 1 stick butter + 2 cups Powdered Sugar + 1/2 cup Cocoa powder + salt + vanilla extract + milk, mix as mentioned above and pipe roses.

Notes : I didn't have any Buttermilk with me so substituted it with 3/4 cup of Curd + 1/4 cup Milk and mix well, keep it for 5 mins and then use it, the cake was just perfect with the substitution.
 I used three 6" pans, i didn't want a big cake, i used two cakes and refrigerated the 3rd one.