Three Layer Chocolate Rose Cake

Liza is my little sister. It was her birthday yesterday so I made her this cake. She's the baby of the family and, as you can see, she still gets spoiled.

NOTE: *The batter makes enough for 4 x 15cm cakes. I used three for this cake and froze one layer for another purpose. You can make a four layer cake if you wish, you may need to increase the amount of frosting to cover four layers if you do.



Three Layer Chocolate Rose Cake
adapted from i am baker

For the Cake:

1 3/4 cups plain flour (I used cake flour)

2 cups caster sugar

3/4 cup cocoa powder

2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon fine salt (I used Pink Himalaya salt)

1 cup buttermilk, shaken

1/2 cup light olive oil

2 large eggs, at room temperature

2 teaspoons vanilla extract

1 cup strong hot coffee

For the Frosting:

500g icing sugar, sifted
115g unsalted butter, softened
1/2 -1 teaspoon rosewater (or to taste)
3- 4 tablespoons buttermilk
Food colouring of your choice
Sprinkles of your choice.

Make the Cake:

Preheat the oven to 180C. Grease and line the base of 4 x 15cm round cake pans with baking paper. *See NOTE above.

In the bowl of an electric mixer fitted with a paddle attachment, sift the flour, sugar, cocoa powder, baking soda, baking powder and salt and mix briefly. Set aside.

In a large jug, combine the buttermilk, oil, eggs and vanilla. Whisk them together.

With the mixer on low speed, gradually pour the buttermilk mixture in and mix until just combined. Keeping the mixer on low, add the coffee. Mix until just incorporated. The batter will be runny. Pour the batter evenly among the prepared cake pans and bake for 35-40 minutes, until a skewer inserted into the centre of the cake comes out clean. Leave the cakes to cool in the pans for 10 minutes to cool before transferring them to a wire rack to cool completely.

Make the Frosting:

In the bowl of an electric mixer fitted with the paddle attachment, bet the butter until smooth. Add the icing sugar gradually and beat in low. A the rose water and enough butter milk to give you a spreadable consistency. Add enough food colouring to you your desired shade. Beat on medium until fluffy.

Assemble the Cake:

Place one cake on a cake plate. Take a about 1/4 cup of the frosting, spoon it on top of the cake and spread it evenly to the edges. Place another cake on top and repeat until you have three layers of cake with frosting in between the layers. Spread the top and sides of the cake with the remaining frosting and top with a truck-load of sprinkles.