There was an order for an egg less chocolate cake for a sweet girl who was turning nine. Given that my artistic skills are quite pathetic, I was wondering how to decorate the cake. A dark brown chocolate cake with an equally dark chocolate butter cream is not that easy to decorate!
I spent two whole days browsing the net, looking for a pattern that I could use. Chocolate butter cream tastes awesome, but it leaves a dark and dull looking cake if not dressed up and presented nicely.
I was out the whole morning and that meant less time for thinking about decoration. I had almost decided on the easy ‘kitkat cake’. The thing that stopped me was that I couldn’t get enough kitkat for this cake.So I picked up some random items that could go into the cake : some cherries, Cadbury’s Gems (similar to M&M), gift chocolates from Amul etc.
And finally with a bit of sprinkles and the birthday message on top (yes, you are right : that’s a straw!) and I was as happy as the birthday girl :-).
You can check out this post for the eggless cake and for the mocha syrup as well. Scroll down for the butter cream recipe.
Enough for covering a 6″ cake
- 100 gm butter, softened (1 stick of butter)
- 2 tbsp cocoa powder (1/3 cup for deeper chocolate flavour)
- 2 – 2.5 cups icing sugar
- 1/4 cup hot water (more or less)
- 1 tsp vanilla extract
Sieve the icing sugar and add it to the mix. Start with 2 cups and add another half cup, if required.
Mix again, adding a tbsp or two of hot water, until you get a smooth and shiny butter cream. You can add more sugar after a taste test.
I doubled this amount for the cake in the post (Two 6″ cakes)