This year we baked a chocolate cake for one of my friends' birthday picnic. We were a bit ambitious. It is not just a chocolate cake. We decorated with chocolate buttercream and piping writing with royal icing.
Chocolate Cake With Chocolate Buttercream And Royal Icing
Birthday cake recipe that is based on three other recipes
|Published:||November 28, 2015|
|Adapted from:||Recipe from King Arthur Flour's original cake pan cake by King Arthur Flour , 'Sweet' book page 81 by Valerie confections , How to Make Royal Icing by wikiHow|
|Prep time:||1 hour|
|Cook time:||25 minutes|
|Total time:||1 hour 25 minutes|
- 180g plain flour
- 200g sugar
- 20g cocoa powder
- 2g (1/4 teaspoon) salt
- 2g (1/2 teaspoon) espresso powder
- 9g (1 teaspoon) baking soda
- 9g (1 teaspoon) vanilla extract
- 14g apple cider vinegar
- 75g olive oil
- 227g cold water
- 450g unsalted butter for chocolate buttercream
- 150g icing sugar for chocolate buttercream
- 55g glucose syrup for chocolate buttercream
- 200g 70% bittersweet chocolate for chocolate buttercream
- 100g 90% bittersweet chocolate for chocolate buttercream
- 2 teaspoons vanilla paste for chocolate buttercream
- 150g icing sugar for royal icing
- 2 teaspoons water for royal icing
- 2 teaspoons glucose syrup for royal icing
- 1/4 teaspoon vanilla extract for royal icing
- hundred thousand sprinkles
- Follow the instructions from updated method in original recipe.
- Below are the differences.
- Line the cake tin (even for silicon mould) with baking paper. The mixture is wet and stick at the bottom of the pan.
- Sift the dry ingredients until well mixed in one bowl.
- Whisk the wet ingredients until well mixed (cloudy) in another bowl.
- Pour the wet ingredients into dry ingredients and whisk them until just well mixed.
- Pour the mixture into the pan and bake for 25 minutes at 350 degree fahrenheit.
- Let the cake cool completely in the pan before remove the baking paper.
- Follow the instructions from the 'Sweet' book for chocolate buttercream.
- The reason two different of chocolate because those are in my pantry.
- Follow the instructions from wikiHow for royal icing.
- It is hard to get the consistency right for the first time.
- Use 10 second rule for icing consistency, refer to the video below.
- To assemble, transfer the first cake on serving plate.
- Spread some buttercream evenly over the top of the first cake.
- Place the second cake on the top of the buttercream.
- Frost the top and and sides of the cakes with the remaining buttercream.
- Use toothpick to draft the working on the buttercream.
- Test the royal icing on a piece of the paper first.
- Letter the wording with royal icing on the buttercream.
- Sprinkle hundred thousand sprinkles on the top of the cake.
- Put it back to fridge until it is ready to serve.
Decorating Cookies - Royal Icing Consistency by Sweetopia
Another egg free royal icing is at Simple Cookie Glaze.