Flour
21/2 cups all-purpose flour
2 cups whole wheat flour
2 sticks unsalted butter
1 cup unsweetened cocoa powder
1 cup milk
1 tablespoon lemon juice
1 teaspoon baking soda
1/2 teaspoon vanilla extract
5 eggs
1 pinch salt
Filling
2 cups heavy cream
2 cups chopped nuts
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 can sweetened condensed milk, chilled
Topping
1 cup heavy cream
1/4 cup all-purpose flour
1/4 cup corn syrup
1/4 stick unsalted butter
500g dark chocolate chips, finely chopped for decoration
150g beeswax
4 mini roses
1 large rose
Accessories
Round cake pan with 30cm diameter
Gift box with strawberry stem
Flour
21/2 cups all-purpose flour
2 cups whole wheat flour
2 sticks unsalted butter
1 cup unsweetened cocoa powder
1 cup milk
1 tablespoon lemon juice
1 teaspoon baking soda
1/2 teaspoon vanilla extract
5 eggs
1 pinch salt
Filling
2 cups heavy cream
2 cups chopped nuts
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1 can sweetened condensed milk, chilled
Topping
1 cup heavy cream
1/4 cup all-purpose flour
1/4 cup corn syrup
1/4 stick unsalted butter
500g dark chocolate chips, finely chopped for decoration
150g beeswax
4 mini roses
1 large rose
Accessories
Round cake pan with 30cm diameter
Gift box with strawberry stem
Cake batter
Preheat the oven to medium temperature
In a stand mixer, cream the butter and flour until light and fluffy
Add the eggs one at a time and mix well
Sift together the flour, cocoa powder, and baking soda, then add to the cake batter
Warm the milk with lemon juice until tender
Add to the cake batter and mix well
Add vanilla extract and salt
Mix well
Transfer to a prepared cake pan and bake for 40 minutes or until a toothpick comes out clean
Let cool, then remove from pan
Filling
Toast the nuts in a skillet for 5 minutes
Let cool, then chop into small pieces
In a stand mixer, beat the heavy cream with sweetened condensed milk, cocoa powder, and vanilla extract until stiff peaks form
Add chopped nuts and mix well. Reserve
Topping
Warm the heavy cream, flour, and corn syrup over low heat
In a separate bowl, melt the chocolate in a double boiler
Combine the warm cream mixture with the melted chocolate and mix until smooth
Chill for 40 minutes. Reserve
Assembly
Cut the cake into three layers
Assemble the cake with filling and let chill in the refrigerator for 3 hours
Topping
Make a shallow cut on top of the cake, forming a triangle
Spread the reserved topping over the triangle
Place the remaining topping in a piping bag and pipe onto the rest of the cake
Reserve.
