This stunning cake is makes for every occasion in various decorations. Our recipe for this 4-layer-deliciousness, coated with an espresso frosting, is a crowd pleaser. Decorate this 4-layer Chocolate Cake for a garden party with edible flowers. Select fresh flowers to add some color to your chocolate cake.
Tips on flower choice
When selecting your edible flowers, make sure to do your research. Find out if the flowers or the stems are edible. Now, we didn’t eat these flowers, but you wouldn’t want questionable plants on your food. Also, I think this may go without saying but, don’t put flowers and plants that have been sprayed with pesticides on your cake. Pick fresh flowers and herbs and wash them in cold water to get any bugs off.
When you’re adding the flowers, you’re looking for balance and scale. Balance the size and position of the flowers and watch the scale or size of the flowers. I balanced out the large marigold on the lower left with a taller snapdragon and sunflower on the upper right.
Balance the colors as well. I stuck to a bright and bold color palette of bright orange, yellow, and magenta. Add in some greens and white for accent, and it turned out stunning!
Now, isn’t this a beautiful way to end your summer?
For the Cake
- 6 tablespoons salted butter
- 1 3/4 cups + 2 tablespoons flour
- 2/3 cup cocoa powder
- 1 1/2 teaspoon baking powder
- 1 1/2 teaspoon baking soda
- 1 2/3 cups sugar
- 2 eggs
- 1/4 cup + 2 tablespoons milk
- 2/3 cup strong, hot coffee (or boiling water)
For the Chocolate Espresso Frosting
- 7 oz. dark chocolate (70%)
- 2 1/2 cups salted butter
- 1 1/2 – 1 3/4 cups powdered sugar
- 2/3 cup cocoa powder
- 1/2 teaspoon vanilla bean paste
- 4 tablespoons strong coffee (or heavy cream)
- Preheat the oven to 350 degrees F.
- Prepare two 6-inch round cake pans with non-stick spray and flour and bake even strips.
- Melt the butter and let it cool. Sift the flour, cocoa, baking soda, and baking powder. Add the sugar, eggs, milk, and coffee to the dry ingredients. Beat until mixes and smooth.
- Divide the batter between the two pans and bake 30 -35 minutes.
- Cool the cakes in the pan for 15 minutes before turning them out on to a wire cooling rack.
For the frosting
- Break up the chocolate candy and melt the chocolate in the microwave for 20 seconds at 70% power. Stir it smooth and set aside to cool to room temperature.
- Beat the butter until light and creamy. Add in 1 1/2 cups of powdered sugar and cocoa slowly until evenly blended. Mix in the melted chocolate and vanilla. Add in the coffee a little at a time until you’ve reached the frosting consistency. If your frosting is too thin, add more powdered sugar and if the frosting is too thick add bit more of the coffee.
To decorate the cake
- Torte the cakes into four layers. Add frosting to each layer of cake, and then crumb coat the cake in a thin layer of frosting. Place the cake into the fridge for 20 minutes to firm up.
- Spread the remaining frosting on the cake and decorate as desired.
- Top with edible flowers and crushed cocoa nibs.
Recipe from Lomelino’s Cakes.
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