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 DARK CHOCOLATE CAKE WITH MANGO ROSETTES ~ Happy Birth Day Mom!
Course dessert
Cuisine english
Prep Time 		20 minutes

Cook Time 		45 minutes
Servings
portion
Ingredients
  • one As i made a two cake: This measurement is for cake. tier cake, you need to use the same measurement for making another similar cake For the of a smaller size. Only the mold size will be different.
  • 1 cup All purpose Flour
  • 1 1/2 cups sugar Powdered
  • 4 Eggs
  • 1 cup Butter – (melted)
  • 6 tbsp Cocoa powder
  • 4 tbsp Curd Thick
  • 1 tsp Baking powder
  • 3 tsp Vanilla essence
For dark chocolate ganache:
For sugar syrup :
For garnishing:
  • 2 mangoes Fresh ripe
Course dessert
Cuisine english
Prep Time 20 minutes
Cook Time 45 minutes
Servings
portion
Ingredients
  • one As i made a two cake: This measurement is for cake. tier cake, you need to use the same measurement for making another similar cake For the of a smaller size. Only the mold size will be different.
  • 1 cup All purpose Flour
  • 1 1/2 cups sugar Powdered
  • 4 Eggs
  • 1 cup Butter – (melted)
  • 6 tbsp Cocoa powder
  • 4 tbsp Curd Thick
  • 1 tsp Baking powder
  • 3 tsp Vanilla essence
For dark chocolate ganache:
For sugar syrup :
For garnishing:
  • 2 mangoes Fresh ripe
Instructions
For the Cake :
  1. Sieve all purpose flour, cocoa powder and baking powder together in a large bowl and keep aside.
  2. In a bowl or a blender mix the sugar and butter well till they are well combined.
  3. Now add two eggs at a time and keep whipping till it becomes a smooth and creamy batter.Add vanilla essence to it and mix well.
  4. Now start adding the dry ingredients to the wet ingredients slowly to make a smooth and fine chocolaty batter.
  5. Add thick curd in the batter and mix well.
  7. Grease a 7 inch baking tin and dust with some flour.
  8. Pour the entire batter into the pan and tap it gently to settle the air bubbles.
  9. Pre heat the oven at 180 degree C and bake the cake for around 30 mins or till a tooth pick comes out clean.
  10. Allow the cake to cool down completely.
  11. Now cut the cake horizontally into two parts from the center. (If you have two similar sized baking tins then u can divide the given ingredients into half and bake two individual cakes too)
  12. Once the cake is cooled completely, combine the ingredients of the sugar syrup and drizzle it over both the cakes with the help of a silicon brush. This will keep the cake moist and spongy.
  13. Similarly make another cake with same ingredients and measurement. For making a second cake either you can use a smaller mold than the previous one or you can use the same mold and later cut the cake from sides to make it smaller in size.
  14. Once the second cake is done, allow it to cool and again cut it horizontally into two parts and brush it with the sugar syrup as done in the first cake.
For making dark chocolate ganache :
  1. Chop the dark chocolate and keep aside in a bowl.
  2. Heat cream till bubbles appear in it and pour all over the chocolate pieces covering it completely.
  3. Add butter and set aside for 5-6mins.
  4. Now using a hand whisk mix the ganache well. Make sure there are no lumps.
  5. Refrigerate the ganache for 20-25mins before use.
How to assemble the cake :
  1. Take out ganache from the refrigerator and whip it well again. Now with a flat spatula apply ganache on one half of the first cake (bigger one) generously.
  2. Now place the other half of the cake over it and press gently.
  3. Apply ganache and spread all over and around the sides of the cake with an offset spatula.
  4. Note: If the ganache gets too sticky u2013 Boil 2 cups of water in a pan. After every few strokes with the offset spatula, dip the spatula in the hot water and wipe it clean. Smoothen the ganache with the hot spatula to get a perfect finish.
  5. Now place the other smaller cake part on top of the big cake in the center. Again apply ganache over it and place the other half over it pressing gently. Apply and cover the top cake with ganache similarly like the bottom one from all sides.
  6. Fill the rest of the ganache in a piping bag and start making rosettes on the sides of both the cakes. I used big star nozzle to pipe the florets.
  7. Slice the mango into two halves from the side of the seed. Using a spoon, remove the fruit from the peel in one piece.
  8. Remove the ends (about an inch), and then slice the mango into very thin pieces.
  9. Roll the first piece tightly and place it on a flat surface of the cake (preferably top) and press it gently so that it gets attached well with the ganache. This becomes the center of the rose.
  10. Wrap the second piece around the center piece, making sure that this u201cpetalu201d covers the seams of the previous u201cpetalu201d.
  11. Keep repeating the process by placing the mango pieces on the circumference till you acquire the desired size of the rosette.
  12. Make similar rosettes close to one another such that there is no gap left between them.
  13. Pipe the border by making rosettes by using star tip.
  14. Refrigerate the cake for minimum 2 hrs before serving.
Recipe Notes

Happy Birth Day Once Again Mom !!!

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