For Rose Wednesday this week, I'd show you roses and something sweet. It was darling hubby's birthday last weekend and I made him my version of Black Forest and Cherry Cake.So in my "good" blogger style, I should take some photos of it, shouldn't I? However, in my bad blogger mode, I managed to forget a photo with candles on the cake without everybody in it. When you have cake, you have to have tea or coffee! Teacups and saucers with roses on them make drinking tea so much more.......aesthetic, poetic, romantic.........you name it!Couldn't do without fresh roses, could I? Got the roses to pose for me, And the little homemade wreath............ It's Jubilee Celebration (the rose's name) fit for a Queen, I mean a King,......... I mean it was birthday celebration fit for hubby darling..............(All these roses, teacups and saucers and wreath was just me playing with the camera though, hubby and children looooved the cake, haha!) Please don't forget to mosey along to Jan and Tom's Place to visit her and some other treats on Rose Wednesday. Happy Rosy Day to you! Alright, the recipe of the cake, here it is:
1 packet choc cake mix (370g)
1 and 1/4 teaspoon cocoa powder
1 can Pitted Black Cherries
1 tablespoon caster/baker's sugar
1 tablespoon corn flour
600ml Thickened Cream or Whipping Cream
A handful of white choc and and two handfuls of milk choc melts (Use good ones)
(1) To make chocolate cake:
I cheated with White Wings Moist Choc Cake Mix this time, you can use any brand choc cake mix. Bake according to manufacturer's instructions but add 1 and 1/4 teaspoon of cocoa powder into the mix to make it taste more real and chocolate-y. Pour into two baking paper lined round (20-23cm) cake tins in equal amounts. The time of baking required will probably be half of the instructed time because of the smaller portions. You'll need to keep checking them. They are done when skewer inserted comes out clean or centre is firm when touched.
(2) To make Cherry Filling:
Drain the can of cherries, keep the juice, cut cherries in halves, set aside.
Put juice in a small saucepan, add the caster/baker's sugar and corn flour, stir till well mixed. Cook over moderate heat while stirring till it thickens and appears shiny and like jam. The longer you stir the thicker it gets. Turn off heat as soon as you get to the consistency you want. The consistency should be not so runny that it'll run down everywhere when sandwiched between the cakes. Cover to cool.
(3) Whip the cream.
(4) To assemble the cakes:
Simply put one cake on whatever you'd like to serve it on, spread the cherry filling on top (use all of it), then arrange the cherries neatly(not too close to the sides) on top of that (use all of them too). Put the other cake on top to make a cake sandwich.
(5) Using the whipped cream, cover the whole cake, you can be creative here and pipe the cream on if you like. I simply scooped the whipped cream on with a tablespoon to achieve a more relaxed look.
(6) To make shaved choc:
Stand a heatproof bowl over a saucepan with boiling water, stir milk choc till it melts.
Spread melted milk choc out onto a baking tray (don't use non-stick tray) evenly like a sheet. Repeat with white choc and spread white choc on another tray or on top of half of the milk choc. Let it cool and when it's hard enough, scrape out choc with an ice-cream scoop and sprinkle onto the creamed cake. Mmm! Divine!