CHOCOLATE CAKE WITH ROSE CREAM CHEESE FROSTING

Author:Samina Patel

Imagine one fine day after school, your little one walks up to you and tells you that they’d like to have a few of their friends over so they can play together. You are delighted, after all, it’s the perfect way to see your children learn how to make friends and bond with them over something that they share in common. This play date deserves something special. A decadent treat that will leave a happy smile on the children’s faces.

This chocolate cake with rose cream cheese frosting makes for the most decadent treat that also looks delightfully alluring, especially when you pair the baby pink pastel hues with the enticing pastel shades of the scalloped plates. The gold rim on these plates complements the gold edges on the wooden cutlery. I used the Pastel Scallop Plates,Gold Wooden Cutlery & Fun Party Napkins. This whole experience would be so captivating for your kid and their friends. Not only would they enjoy their games and play time their taste buds would be delighted as well.

 

The chocolate cake itself is eggless. This will ensure that you do not have to go out of the way to cater to your child’s friends’ dietary preferences, especially if they do not consume eggs. In addition to this the rose cream cheese frosting is deliciously tangy with a very subtle undertone of rose flavouring, which pairs so beautifully with the chocolate. Sprinkle the cake with some colourful sprinkles and serve them with the printed pastel napkins.

 

Your child’s playdate is sure to be an exciting event in itself with minimum hassle and maximum enjoyment!

 

Recipe:

For the Chocolate Cake:

  • 160 grams all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 40 grams cocoa powder
  • 200 grams butter, room temperature
  • 250 grams condensed milk, room temperature
  • 100 grams buttermilk, room temperature

For the Cream Cheese Frosting:

  • 3 tablespoons all purpose flour
  • 65 mls whole milk
  • 65 mls heavy cream
  • 100 grams caster sugar
  • 100 grams butter, room temperature
  • 150 grams cream cheese, room temperature
  • 1 tablespoon edible rose water, room temperature

Procedure:

Preheat oven to 150 C / 300 F

In a clean bowl, sift all the dry ingredients together. This includes the all purpose flour, baking soda, baking powder and cocoa powder. Using electric beaters, whisk the dry ingredients so that everything is well combined.

Add the butter and whisk on medium speed on electric beaters until the butter is well mixed with the dry ingredients.

Pour the Condensed milk and whisk again on medium speed for about 2 minutes.

Finally, add the buttermilk and whisk again until well combined.

Line a 9 x 9 inch baking tin with parchment paper.

Pour the batter into the tin. Use a spatula to even it out.

Bake for 20 - 22 minutes or until a knife / skewer inserted in the centre emerges clean.

Let it cool completely at room temperature.

 

To make the frosting, in a saucepan, add milk, cream and sugar. Heat it on medium heat until the sugar dissolves.

Add the flour and use a whisk to mix through ensuring no lumps remain.

Increase heat to medium high and boil for 3 minutes.

Take it off the heat and transfer to a bowl. Cover with parchment paper ensuring it touches the surface.

Let it cool to room temperature.

In the bowl of a stand mixer or a metal bowl if using electric beaters, add the butter and cream cheese. Mix well until it gets uniform.

Add the pudding mix, a little at a time, mixing well between each addition. Once you’ve added all the pudding mix, add the rose water and mix on medium high speed for 3 minutes.

Use a toothpick to add some red food gel colour into the frosting. (Do not add an entire drop as these colours are quite potent and we are looking for a mild baby pink colour)

Mix for another 20 seconds until combined.

 

For assembling the cake, spread the frosting on the cake and finish off with some sprinkles.

Cut into 9 equal squares and serve!

    1 comment

    Natasha Jain

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