Its a four layered mini chocolate cake (4.5 inch) with chunks of dark and white chocolate in the cake, frosted and filled with white chocolate buttercream frosting, a dark chocolate glaze to cover the cake and garnished with dark chocolate curls… Cant think of something more rich and decadent.
Chocolate glaze for the drip
- Dark Chocolate (75%) – 70gm
- Butter – 40gm
- Dark Chocolate – 50gm
- Butter – 25gm
- Flour- 120gm
- Butter – 100gm
- Sugar – 100gm
- Eggs – 2 large
- Cocoa Powder – 50gm
- Baking powder – 1 1/2 teaspoon
- Hot espresso – 100ml
- Milk – 30ml
- Dark chocolate chunks – 40gm
- White chocolate chunks – 40gm
- Vanilla – 1 teaspoon
White Chocolate Buttercream Frosting:
- White chocolate- 70gm
- Butter – 100gm
- Icing sugar – 275gm
- Milk – 11/2 tablespoon
Dark Chocolate curls:
- I followed the procedure of the “Pioneer woman” you can follow the steps from the site it is super clear and easy.
Chocolate Cake: (Makes 4×4.5 inch cake)
- Preheat the oven to 180 degrees celsius and line the cake tins with parchment paper.
- In a large bowl, cream the butter and sugar until light pale and smooth.
- Add and beat one egg at a time. Add the milk and vanilla to the mix.
- Sift in the baking powder, cocoa powder and the flour.
- Add the espresso to the batter.
- Fold the chocolate chunks into the batter.
- Divide the batter to 4 cake tins, bake for about 18 minutes. Check with a skewer to see if thoroughly baked.
- Once baked, let it cool on a cooling rack.
White chocolate buttercream frosting:
- On a double boiler or in a bowl on a pan with simmering water, melt the white chocolate. Let it cool.
- Cream the butter and white chocolate together, add half of the icing sugar and beat with an electric mixer for a couple of minutes.
- Add the milk for some smoothness.
- Add the rest of the icing sugar and whip for 2 more minutes.
Assembling the cake:
- Place a teeny bit of buttercream on a cake board and put the first layer of the cake, add a nice amount of white chocolate for the filling. Repeat step until all the layers are placed on top of each other with white chocolate buttercream frosting.
- Crumb coat the outside of the cake, let it chill in the refrigerator until it hardens slightly.
- Once chilled and set, Frost the outside if the cake with your white chocolate buttercream frosting. Once completely frosted, let it chill for 30 minutes in the fridge.
- Chocolate glaze for the drip: In a saucepan, melt the chocolate and the butter together, until thoroughly melted and mixed smooth. Let it come to room temperature. (or it will melt the frosting)
- Spoon the glaze over the cake and smoothen it over the cake using a spatula or a palette knife.
- Garnish with the chocolate curls.
Happy Baking and a happy Valentine’s