Mini Rose Chocolate Cake

With Valentine’s Day just around the corner, Dragos and I, wanted to share with you a very cute and flavory dessert, filled with an amazing floral aroma: the mini rose cakes.

Roses are a symbol of love, therefore a very appropriate flavour for the celebration of love. I hope you all enjoy this recipe!

The bellow ingredients are for 4 mini cakes, depending on the size of your cake rings. However you can always adjust the quantities to make more or less portions.

Ingredients for Mini Rose Chocolate Cake:

For the cake batter:

1/2 all purpose flour
1/3 cup cocoa powder
4 large eggs, separated
1/2 cup granulated sugar
1/3 cup granulated sugar
1/8 teaspoon salt
1/3 cup water
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon vanilla extract

For the frosting:

250 g Mascarpone cheese
3/4 cup icing sugar
2 teaspoons rosewater
1/2 tablespoon milk
1 to 2 drops Pink Gel Food Coloring

To garnish:

100 g dark chocolate
dried, edible rose petals
heart shaped sprinkles (pink and white)

How to make Mini Rose Chocolate Cake:

For the cake:

Preheat oven to 160º C fan. Line a baking sheet with parchment paper and set aside.
In a medium bowl sift together flour, cocoa powder, baking soda, salt and baking powder. Mix well and set aside.
In a large mixing bowl, using an electric hand mixer, on medium speed, whisk egg whites until soft peaks (soft peaks = falls when removing the beaters).
While mixing, gradually add in 1/2 cup sugar, 1 tablespoon at a time, whisking until sugar is dissolved. Continue until stiff peaks form. Set aside
In another mixing bowl, add egg yolks. Again, using an electric hand mixer (or a stand mixer if you have one), whisk the yolks for 3-4 minutes, until smooth and light. Add in 1/3 cup sugar and vanilla extract and whisk for 2-3 more minutes.
Slowly alternate between flour mix and water (1/3 cup), adding them to the egg yolk mixture and whisk until well incorporated.
Using a spatula, gently fold in the chocolate batter into the egg whites, little at a time until completely incorporated.
Spread this batter into prepared pan, using a spatula to spread the batter evenly. Bake for 15 minutes or until a toothpick inserted into the centre of the cake comes out clean.
When ready, remove from oven and let cool for 2-3 minutes, then turn out the cake upside down onto a piece of parchment paper sprinkled lightly with powdered sugar. Peel away the parchment paper from bottom of cake and let it cool completely, at least 30 minutes.
Cut 16 circles of about 6 cm from the cake using a cake ring; try to cut these circles as close as possible from each others, so you are not wasting too much of it. You will gonna use 4 circles for each of the mini-cake.

For the frosting:

Place mascarpone into a medium bowl. Add in the icing sugar, half tablespoon milk, and the rosewater.
Stir together, using a spatula, until the mixture is smooth and creamy.
Add in the pink food colouring and mix well.

Assemble the cakes:

Onto a large plate (or a cake stand), place 4 of the circles as bottoms and spread them with the frosting. Add the second circle layer on top of it and repeat the process until all the mini cakes are assembled, each of them having 4 layers of cake and 3 layer of frosting. Cover the tops with a bit of frosting.
Place in refrigerator for 10-15 minutes to allow the frosting to harden a bit.
Remove from refrigerator and spread the remaining frosting on top and on the sides of each cake, so that it looks nice, removing the excess.
Place in the refrigerator while melting the chocolate.
Melt the dark chocolate and pour it on top of the cooled mini cakes. Additionally, garnish with dried rose petals or rosebuds (if having) and heart shaped sprinkles in pink and white colours.
Enjoy!

Will you be my Valentine? ♥♥♥
See more desserts here

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