Decadent chocolate cake with edible flowers

Ingredients

Refrigerated
- 3 Eggs, large

Baking & Spices
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1 cup Brown sugar, light
- 100 g Chocolate, good quality
- 4 tbsp Cocoa powder
- 1 1/3 cups Flour
- 1 1/2 cups Icing sugar
- 1/2 tsp Vanilla extract

Dairy
- 5 oz Butter
- 2 oz Butter, very soft
- 204 1/3 ml Milk

Other
- ¼ cup & 2 tbsp (50g cocoa powder

Found on dunnesstores.com

Description

Easter’s all about chocolate, isn’t it? But it’s also about spring. The clocks have gone forward, the daylight is starting to stretch our evenings, and gardens are waking up with daffodils, primroses and pansies. This cake celebrates all of this, combining a delicious chocolate cake with a cocoa buttercream and decorated with fresh and crystallised edible flowers.

Ingredients

5 ozs (150g) butter
1 cup (220g) light brown sugar
100g good quality chocolate (I used Considered Milk Chocolate 54%)
¼ cup & 2 tbsp (50g) cocoa powder
160 ml milk
3 large eggs
1⅓ cups (170g) flour
1¼ tsp baking powder
½ tsp baking soda
1½ cups (195g) icing sugar
4 tbsp (32g) cocoa powder
2 ozs (60g) very soft butter
3 tbsp warmed milk
½ tsp vanilla extract

dunnesstores.com

170 0 2017-08-02 12:15:13

Title:	Decadent chocolate cake with edible flowers
Descrition:	Easter’s all about chocolate, isn’t it? But it’s also about spring. The clocks have gone forward, the daylight is starting to stretch our evenings, and gardens are waking up with daffodils, primroses and pansies. This cake celebrates all of this, combining a delicious chocolate cake with a cocoa buttercream and decorated with fresh and crystallised edible flowers.

Decadent chocolate cake with edible flowers

Refrigerated
- 3 Eggs, large

Baking & Spices
- 1 1/4 tsp Baking powder
- 1/2 tsp Baking soda
- 1 cup Brown sugar, light
- 100 g Chocolate, good quality
- 4 tbsp Cocoa powder
- 1 1/3 cups Flour
- 1 1/2 cups Icing sugar
- 1/2 tsp Vanilla extract