Saturday, July 23, 2011
Baking Recipe: Gerbera Daisy Cake (Dark Chocolate Cake with Light Mango Buttercream)
Gerbera Daisy cake? I think it's so pretty. Don't you? It is so pretty that I had to keep taking photos of this cake of mine [self gloating for one moment.. LOLS]. Gerbera daisy has always been one of my favourite flower. To me it has a sense of chic-ness and maybe adds some girly elements to it. Okay guys, I know this cake may not be macho enough but I dare say the flavour combination of the cake is good enough to make you melt over your knees.
I started out being really adventurous. I had this "smart" plan on decorating my cake, where I am going to melt chocolate etc.. Then the thought of washing up tons of utensils got me thinking again. Okay.. perhaps I was feeling a little lazy to frost the cream on my cake that I resulted by taking out out my piping bag and my trusty Wilton #104 tip and started piping like a manic person. However lazy I can be I am a person who's particular and every single thing I do has to be screaming perfection and just not mere perfection. It took me about 15-20 minutes or so and I was done! Now that's a time record breaking to me.
The cake is an ultra rich dark chocolate cake, where I 've used here, and here. This is a recipe I tested a couple of times and I assure you it has not fail me, other than just one time.. that one time I sort of miscalculated the amount of liquid. But hey.. who have not made a mistake in baking? All mistakes are forgivable. Just start again.. if time permits of course.
As for the frosting, it's a light, sweet and aromatic Mango Butter cream. You might think it's odd, but apparently it's not. There are quite a lot of dessert recipes out there where mango is paired with chocolate. So this is my own version of Mango Butter cream, as the challenge is to find a balance between the sweetness of mango flavour to merry the dark chocolate cake. Oh! as for the remainder cake which was sliced off since it gave me mountains on my cake, I thought it will be wasteful to throw them away. Instead, I made them into cake in a cup and paired it with some leftover Mango buttercream. Have a wonderful weekend. Enjoy!!
Note: Recipe for dark chocolate cake is not doubled in amount. That's the original ingredient measure. The recipe is perfect for a 6-inches, 4 layered round cake or 8-inches, 2 layered round cake or 10-inches, single layered square cake.
For ultra rich dark chocolate cake recipe, click here.
For mango butter cream:
Note: I made my own mango puree. Slice 2 mangoes, and process it in a food processor. No sugar required. Sieve it through a sieve and discard any lumps or fibre.
1 1/3 cup mango puree
2 cups powdered sugar, sifted
1 1/2 stick unsalted butter
1/2 cup vegetable shortening
1 tsp clear vanilla extract
2-3 tsp lemon juice
To prepare mango butter cream:
1. Using a stand mixer with the paddle attachment attached on medium speed, whip butter and vegetable shortening until light and fluffy.
2. Slow down the speed, then add 1/4 cup of powdered sugar at a time then followed by another 1/4 cup until it totals up to 2 cups.
3. Add in the mango puree, vanilla extract and lemon juice and continue to mix at medium speed until mixture is well combined.
4. Crank up the mixer back to high speed and whip for another minute or so until frosting is light and fluffy.
5. Chill frosting in the fridge for about 15 minutes and then it's ready to use.