YIN YANG CHOCOLATE CAKE WITH MARZIPAN DECORATIONS
From vindee 16 years ago
- 60 minutes to make
- Serves 24
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! See less
Ingredients
- The basic cake was a 'chocolate Sponge cake'... shopping list
- Ingredients for cake: shopping list
- eggs - 8 shopping list
- powdered sugar - 200gms shopping list
- flour - 150 gms shopping list
- cocoa - 6 tbsps shopping list
- cornflour - 4 tbsp shopping list
- baking powder - 2 tsps shopping list
- salt - 1/2 tsp shopping list
- vanilla essence - 2 tsps shopping list
- Red food colour - 4-5 drops (optional) shopping list
- Filling: shopping list
- Cream - 400ml (35% whipping cream) shopping list
- Castor sugar - 5-6 tbsps (to taste) shopping list
- vanilla extract - 1tsp shopping list
- Ganache: shopping list
- dark chocolate - 400gms shopping list
- Cream - 300ml shopping list
- marzipan recipe posted earlier. shopping list
How to make it
- Method:
- 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)
- Sift the flour + cocoa + cornflour + baking powder + salt 3 times.
- Beat eggs & powdered sugar for approx 10 minutes till mousse like & thick.
- Add vanilla essence & food colour & beat.
- Fold in the flour mix, 1 tbsp at a time, gently so that the beaten air doesn't escape.
- Turn gently into tins & bake 25-30 minutes till done. Turn out onto racks & cool.
- Cut each cake horizontally to get 4 layers ( 2 from each cake)
- This was enough for about 25 servings. (You can half the weights; remember to use smaller size tins too.)
- Filling:
- Whip the cream + sugar + extract till the cream is thick & holds shape.
- Sandwich the layers of the sponge with the cream (1/3rd each time).
- Can be done a day in advance. Keep it covered in the fridge.
- Ganache:
- Break the chocolate into pieces & put it in a pan with the cream
- Melt it over low heat, stirring constantly.
- Take off heat. Stir vigorously with spoon. This gives it a gloss.
- Cool. (The ganache will thicken as it cools).
- Assembling etc:
- 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)
- 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)
- 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)
- Mix a little black food colour into the reserved ganache for the 'yin'.
- Melt some white chocolate with a tsp of cream to make a white ganache for the 'yang'.
- Fill in the shapes; remember to mark the dots on either side.
- Chill till ready to eat!! Keep out at least an hour before serving.
- This is a luscious, light & chocolicious cake!
The Rating
Reviewed by 5 people-
Vindee,this is proffetional.Thanks for the pictures.
ahmed1
in Cairo loved it
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YOU ARE TRULY GIFTED VINDEE MAY YOU CONTINUE
mumtazcatering
in Gauteng loved it
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