Decorate this 4-layer Chocolate Cake for a garden party with edible flowers. Select fresh flowers to add some color to your chocolate cake.
4 Layer Chocolate Cake
Last week I was invited over to a local florists’ personal garden. I live in a small town and it’s very easy to know someone who knows someone. I an friends with an awesome photographer who is friends with a beautiful floral designer. I sent the florists info to my husband and told him that if he was going to order flowers for me, to please order them through WestvirJeni instead of the big name online florists. He ordered flowers for both Valentine’s Day and Mother’s Day for me and both arrangements were stunning! So, Jennifer invited me over to do a collaboration with her to showcase her flowers and my cake. I think this 4-layer chocolate cake with edible flowers turned out just stunning!!
- For the Cake
- 6 Tbsp salted butter
- 1 3/4 C + 2 Tbsp flour
- 2/3 C cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 2/3 C sugar
- 2 eggs
- 1/4 C + 2 Tbsp milk
- 2/3 C strong, hot coffee (or boiling water)
- For the Chocolate Espresso Frosting
- 7 oz. dark chocolate (70%)
- 2 1/2 C salted butter
- 1 1/2 – 1 3/4 C powdered sugar
- 2/3 C cocoa powder
- 1/2 tsp vanilla bean paste
- 4 Tbsp strong coffee (or heavy cream)
- Preheat the oven to 350F
- Prepare two [url href=”http://amzn.to/2cAZ0iP” target=”_blank”]6-inch round cake pans[/url] with non-stick spray and flour and [url href=”http://amzn.to/2cIzOIi” target=”_blank”]bake even strips[/url].
- Melt the butter and let it cool. Sift the flour, cocoa, baking soda and baking powder. To it add the sugar, eggs, milk and coffee. 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.
- 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 cup 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.
- [url href=”https://pintsizedbaker.com/torting-chocolate-cake/” target=”_blank”]Torte the cakes[/url] 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.
When selecting your edible flowers do your research. Find out if the flowers or the stems are edible or if they are poisonous. 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. 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 palate of bright orange, yellow, and magenta. Add in some greens and white for accent and it turned out stunning! I don’t think that the bright pink cone flower would have balanced out with these colors.
For scale I used larger clusters of smaller flowers from the garlic and the fennel buds.
It was really awesome to work with another professional. Jennifer’s gardens were the perfect backdrop for this stunning cake! I love how this 4 layer chocolate cake transformed from a basic cake into something beautiful.
If you’re in the DC, Balitmore, West Virginia panhandle area and looking for an amazing florist for your wedding, event, or general gift giving, take a look at West VirJeni and order with her. I promise that you’ll love everything that she creates! Check out some more of her beautiful arrangements, bouquets, and wearable flowers on her website and Instagram account.
I know it’s the end of summer, but it’s a great time to have a garden party. The evenings are cooler, the humidity is lower, the flowers are still blooming and there is still great weather to enjoy before the cold winter days. Get out there with your family, your friends, your neighbors, your congregation, your book club or your closest internet friends and enjoy this delicious 4 layer chocolate cake!
Now, isn’t this a beautiful way to end your summer?
Here’s a few more chocolate cakes that you might enjoy.
Julia @ HappyFoods Tube says
September 21, 2016 at 3:36 amLovely looking cake! Great timing – just been looking for a chocolate cake recipe! I love the cake stands!
Karyn Granrud says
September 21, 2016 at 9:40 pmGREAT! This one was really yummy!! We loved it!
Kelly @ Nosh and Nourish says
September 22, 2016 at 3:38 pmThis is so pretty and elegant. I’m ready to have a garden party!!! ASAP.
Karyn Granrud says
September 22, 2016 at 10:53 pmThe good news is chocolate cake is good year round. The bad news is you might have to look a little harder for flowers in the winter. Now is the perfect time for that garden party!
The Food Hunter says
September 22, 2016 at 5:53 pmWhat a beautiful cake…and the thought of espresso frosting yum!
Karyn Granrud says
September 22, 2016 at 10:50 pmThanks so much. It was just a little extra kick of flavor to enhance the chocolate 🙂
Kirsten/ComfortablyDomestic says
September 23, 2016 at 10:43 amBoth the garden and the cake are stunning! Torting a cake into four layers adds so much drama. A perfect palate for fresh flowers! One of my favorite things about living in a small town is the ability to “know” someone in just about every occupation.
Ashley @ Wishes & Dishes says
September 23, 2016 at 11:14 amThis cake is absolutely stunning! I can’t stop staring at those photos!!
Lauren Kelly Nutrition says
September 23, 2016 at 4:02 pmWhat a gorgeous cake! I’ve never had edible flowers before!
Kimberly @ The Daring Gourmet says
September 23, 2016 at 5:41 pmThat cake and setting are both gorgeous and I’m so craving a big slice of it!
Brandy |Nutmeg Nanny says
September 26, 2016 at 9:24 amMy mother in law LOVES to host tea parties! This would be a perfect addition for her!
Karyn Granrud says
September 30, 2016 at 1:59 pmYou can never go wrong with a chocolate cake. All the ladies will love it!