Yin Yang Chocolate Cake With Marzipan Decorations |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 24 |
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Time to post my daughter's 12th birthday cake. Chocolate cake it had to be because of its universal appeal; in addition, the daughter wanted a 'yin-yang' on top. DH suggested marzipan. That too was readily agreed upon. Read more . Having got direction of some sort from all quarters (the son's direction was just 'cake mama'), I painted a picture in my mind. The tough part was to transfer it from a virtual state to 'reality'. WAS FUN (can say so now...Phew!!) & CHALLENGING! Ingredients:
the basic cake was a 'chocolate sponge cake'... |
ingredients for cake |
eggs - 8 |
powdered sugar - 200gms |
flour - 150 gms |
cocoa - 6 tbsps |
cornflour - 4 tbsp |
baking powder - 2 tsps |
salt - 1/2 tsp |
vanilla essence - 2 tsps |
red food colour - 4-5 drops (optional) |
filling |
cream - 400ml (35% whipping cream) |
castor sugar - 5-6 tbsps (to taste) |
vanilla extract - 1tsp |
ganache |
dark chocolate - 400gms |
cream - 300ml |
marzipan recipe posted earlier. |
Directions:
1. Method:
2. Preheat the oven to 180 degrees C. Line & grease 2 spring form 10 tins. ( I made 2 cakes in 2 batches/ 4 eggs each time since I have just 1 tin)
3. Sift the flour + cocoa + cornflour + baking powder + salt 3 times.
4. Beat eggs & powdered sugar for approx 10 minutes till mousse like & thick.
5. Add vanilla essence & food colour & beat.
6. Fold in the flour mix, 1 tbsp at a time, gently so that the beaten air doesn't escape.
7. Turn gently into tins & bake 25-30 minutes till done. Turn out onto racks & cool.
8. Cut each cake horizontally to get 4 layers ( 2 from each cake)
9. This was enough for about 25 servings. (You can half the weights; remember to use smaller size tins too.)
10. Filling:
11. Whip the cream + sugar + extract till the cream is thick & holds shape.
12. Sandwich the layers of the sponge with the cream (1/3rd each time).
13. Can be done a day in advance. Keep it covered in the fridge.
14. Ganache:
15. Break the chocolate into pieces & put it in a pan with the cream
16. Melt it over low heat, stirring constantly.
17. Take off heat. Stir vigorously with spoon. This gives it a gloss.
18. Cool. (The ganache will thicken as it cools).
19. Assembling etc:
20. Frost the sides of the cake with the ganache. Sprinkle chocolate shavings etc onto the sides & press gently. ( I used a mix of grated Toblerone & chocolate sprinkles)
21. Now cover the top of the cake with the remaining ganache. ( I reserved some for the 'yin' & a little to glue the marzipan to the sides of the cake)
22. Mark an area for the 'yin yang' with a round bowl. Place chocolate flakes around the edges, followed by the marzipan flowers, leaves, bugs etc. (see earlier post for making marzipan)
23. Mix a little black food colour into the reserved ganache for the 'yin'.
24. Melt some white chocolate with a tsp of cream to make a white ganache for the 'yang'.
25. Fill in the shapes; remember to mark the dots on either side.
26. Chill till ready to eat!! Keep out at least an hour before serving.
27. This is a luscious, light & chocolicious cake!
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