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Rosette Cake
How to make a beautiful Rosette Cake and a chocolate mud cake tutorial.
Prep Time
3 hrs
Cook Time
1 hr 30 mins
Total Time
4 hrs 30 mins
Servings:
1
double 23 cm - 9 inch cake
Course:
Cake
Cuisine:
International
Ingredients
Mud Cakes
- 500 gms butter chopped, 1.1 lbs
- 400 gms dark chocolate chopped
- 900 gms caster sugar 4 cups
- 480 ml water cold, 2 cups
- 4 egg lightly beaten
- 250 gms self-raising flour sifted, 2 cups
- 380 gms plain flour sifted, 3 cups
- 60 gms cocoa powder sifted, ½ cup
Chocolate ganache
- 400 gms dark chocolate chopped
- 330 ml heavy cream 1 1/3 cups
Sugar Syrup
- 240 ml water 1 cup
- 120 gms sugar ½ cup
- 1 rum optional, shot
Swiss Meringue Buttercream
- 5 egg large, whites
- 225 gms sugar 1 cup + 2 tbsp
- Pinch salt
- 400 gms unsalted butter cut into tablespoons, room temperature, 1 lb
- 1 ½ tsp vanilla extract
- Food Coloring optional
Instructions
Mud Cakes
Chocolate Ganache
Sugar Syrup
Assembling the cake
Swiss Meringue Buttercream
Decorating
Notes
- I made the cakes the week before the party and froze them. The day before the party, I leveled them, made the ganache and assembled the cake. I also did the crumb coating. On the day of the party, I made the Swiss meringue buttercream and piped the rosettes.