Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup hot water
- 1/2 cup raspberry jam
- 1/4 cup water
- 1/4 cup granulated sugar
- 1/4 cup corn syrup
- 1/4 cup unsweetened cocoa powder
- 1/4 cup heavy cream
- 1/4 cup dark chocolate chips
- 1/4 cup milk chocolate chips
- 1/4 cup white chocolate chips
- 1 tablespoon vegetable oil
- 1 tablespoon rose water
- 1 tablespoon gelatin
- 1/4 cup cold water
- 1/2 cup granulated sugar
- 1/2 cup water
- 1/2 cup heavy cream
- 1/2 cup dark chocolate chips
- 1/2 cup milk chocolate chips
- 1/2 cup white chocolate chips
- 1 tablespoon vegetable oil
- Edible rose petals, for garnish
Special equipment needed:
- 9-inch springform pan
- Parchment paper
- Cake leveler
- Offset spatula
- Candy thermometer
- Silicone rose mold
- Blender or food processor
- Small saucepan
- Whisk
- Mixing bowls
- Measuring cups and spoons
- Stand mixer or hand mixer
- Large saucepan
- Rubber spatula
- Heatproof bowl
- Microwave or double boiler
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. In a separate mixing bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. Slowly pour in the hot water and mix until the batter is smooth.
6. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then remove it from the pan and let it cool completely on a wire rack.
8. Once the cake is cool, use a cake leveler to level the top of the cake.
9. In a small saucepan, heat the raspberry jam, water, sugar, and corn syrup over medium heat until the sugar has dissolved.
10. Remove from heat and whisk in the cocoa powder, heavy cream, and chocolate chips until smooth.
11. Pour the chocolate glaze over the top of the cake, using an offset spatula to spread it evenly over the top and down the sides.
12. Chill the cake in the refrigerator for at least 30 minutes, or until the glaze is set.
13. In a blender or food processor, blend together the white chocolate chips, milk chocolate chips, dark chocolate chips, and vegetable oil until smooth.
14. In a small saucepan, heat the rose water over low heat until warm.
15. In a separate bowl, sprinkle the gelatin over the cold water and let it sit for 5 minutes.
16. In a large saucepan, heat the sugar and water over medium heat until the sugar has dissolved.
17. Add the heavy cream and bring the mixture to a simmer.
18. Remove from heat and whisk in the chocolate mixture until smooth.
19. Add the warm rose water and gelatin mixture and whisk until smooth.
20. Pour the chocolate mixture into a silicone rose mold and chill in the refrigerator for at least 2 hours, or until set.
21. Once the chocolate roses are set, carefully remove them from the mold and arrange them on top of the chilled cake.
22. Garnish with edible rose petals and serve.
Time:
Preparation time: 30 minutes
Cooking time: 40 minutes
Temperature:
Oven temperature: 350°F
Serving size:
12 servings
Nutritional information:
Calories: 510
Fat: 24g
Saturated Fat: 12g
Cholesterol: 55mg
Sodium: 460mg
Carbohydrates: 72g
Fiber: 3g
Sugar: 54g
Protein: 6g
Substitutions for ingredients:
- Instead of raspberry jam, you can use strawberry or blackberry jam.
- Instead of rose water, you can use vanilla extract or almond extract.
- Instead of buttermilk, you can use regular milk or a milk alternative.
- Instead of corn syrup, you can use honey or maple syrup.
Variations:
- Instead of chocolate roses, you can use fresh flowers or fruit for garnish.
- You can add chopped nuts or dried fruit to the cake batter for extra texture.
- You can use different flavors of jam or glaze, such as apricot or orange.
- You can add a layer of whipped cream or frosting between the cake and the glaze.
Tips and tricks:
- Make sure to level the top of the cake before adding the glaze to ensure a smooth finish.
- Use a pastry brush to evenly spread the glaze over the cake.
- Chill the cake before adding the chocolate roses to prevent them from melting.
- To make the chocolate roses more vibrant, you can add food coloring to the chocolate mixture before pouring it into the mold.
Storage instructions:
Store the cake in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Let the cake come to room temperature before serving.
Presentation ideas:
Serve the cake on a cake stand or platter and garnish with edible rose petals.
Garnishes:
Edible rose petals
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
Fresh fruit or a fruit salad.
Troubleshooting advice:
- If the glaze is too thick, you can add a splash of milk or cream to thin it out.
- If the cake is too dry, you can brush it with a simple syrup before adding the glaze.
- If the chocolate roses don't come out of the mold easily, you can place the mold in warm water for a few seconds to loosen them.
Food safety advice:
Make sure to use a candy thermometer when heating the sugar mixture to prevent it from burning.
Food history:
Mirror cakes originated in France in the 19th century and were named for their shiny glaze that reflects like a mirror.
Flavor profiles:
Rich chocolate, tart raspberry, and delicate rose.
Serving suggestions:
Serve the cake as a dessert for a special occasion or as a sweet treat with afternoon tea.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A