This cake is a victory cake. Victory in the sense that I have triumphed over my MSA and I am enjoying a few days of well earned freedom (relatively speaking…). This cake is very special to me. I have wanted to make it for a very long time, ever since I saw it on I Am Baker, a simply breathtaking blog that mostly is dedicated to cakes. It’s so simple, yet eye catching. I can see it being perfect for a summer celebration or wedding anniversary, yet the snowy white of the roses also remind me of Christmas. However, it has just never been the right time to bake this magnificent cake – until now.
I’ve included the recipe for the cake and icing that I have used, but not any instructions on how to pipe on the roses. However, Amanda at Iambaker has a detailed step by step tutorial! Much better than any garbled instructions that I would try to type out. Next on my list is to make this cake with her equally stunning vertical layer cake. Red and green for Christmas, anyone?
For the cake, I used my much loved recipe that I have made countless times. It’s the Black Magic Cake, a cake so rich, moist and chocolately that it certainly lives up to its name! I iced the cake with a variation on the cream cheese icing recipe I made up for Canada’s Best Carrot Cake that I made the other week.
So without further ado, the Post-exam Rose Cake!
Black Magic Cake
- 1 3/4 cups all-purpose flour
- 2 cups white sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 1 cup strong brewed coffee
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C). Grease, coat with cocoa powde, and line with parchment/grease proof/wax paper two 9 inch round cake pans.
- In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.
- Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin. Pour into prepared pans.
- Bake at 350 degrees F (175 degrees C) for 40-45 minutes, or until toothpick inserted into center of cake comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and frost as desired.
Cream Cheese Icing
- 200g unsalted butter, softened
- 250g full fat cream cheese
- 2 tsp vanilla
- 1 kg icing sugar, sifted
- 1-3 tsp milk (optional)
- Cream together the butter, cream cheese and vanilla until fluffy and well combined.
- Gradually add in the icing sugar until all incorporated. Beat on high until fluffy. If you want the icing a bit thinner, add milk in 1 tsp increments, beating well after each addition.
- Ice cake as desired. Makes enough to generously fill and cover a 2 layer 9″ round cake.