Chocolate cake was a turning point in the history
of cake. It is probably one of the most widely eaten flavors of cake today.
There are many different types, including Black Forest, Devil’s Food,
Flourless, Fudge, Ganache, German Chocolate, Lava, and much more. It can
be fudge moist cakes to
the drier plain chocolate cakes. These can be covered with a chocolate ganache,
icing or even just icing sugar, the options are unlimited. Chocolate cakes
which are very popular among the modern crowd are rich flourless cakes and
often a lot more moist.
Do you know that there are a number of dates
throughout the year promoting variations of local, national or international Chocolate Day?
However, in Malaysia it is not so
popular.
Last saturday I bake moist dark chocolate cake
requested by a friend for her mom’s birthday. For recipe you can refer to my
earlier posting under Chocolate Cake. I used chocolate ganache for the frosting
and large open star tip (1M) to decorate the rose swirl.
Is it difficult? No
it is not. Ok let me share with you the tutorial. First you should start to put
a good crumb coat (thin layer) onto your cake using chocolate ganache. Since
chocolate cakes tend to have more crumbs, starting with a crumb coat can make
icing and decorating chocolate cakes so much easier. A crumb coat can also serve as a sealer on a
cake in the event that you are not able to decorate it immediately. This also
will help keep your cakes moist.
 |
| Crumb Coat |
Put your tip into the pastry bag. First, fill it up with chocolate frosting. To make your rose, start in the
center and then slowly move your tip in a circle around the center point.
Go all the way around the cake and complete
with one last rose!
This is how it looks after completing….Walla
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