Chocolate Temptation Cake

Still  about  my birthday..haiz..wanted to upload this yesterday, but Mr Hubby was home early so cant sit in front of the computer for long...hahaha...(takut beb, sekali dia tak kasi ber blogging kang..baru padan muka..hehe)...Anyway this was my birthday cake, which I made myself  for me..hehe..

Basically I wanted to brush up my roses making using butter cream, turned out  to be 'Gedabak Roses'(bunga ros yang besar2).. with not so smooth buttercream  which  I didnt have the patience to mix a bit more longer..maklumlah..dah malam2 baru nak buat..the sound of the mixer can awaken the rest of the members who a asleep...so lebih kurang halal lah..anyway its for me, so tak apalah kan..hehe..

The taste of this cake was almost as good as the chocolate fudge cake, only that it taste better the next day when put in room temperature... moist and soft...

Ingredients A:-
20g chocolate emulco
50g cocoa powder
150g hot water

Ingredients B:-
250g butter
280g castor sugar(I used 220g)
2g salt

Ingredients C:-
240g eggs-(4 nos)

Ingredients D:-
250g superfine flour-(I used cake flour)
1 tsp baking powder
1/2 tsp sodium bicarbonate(potash)

Chocolate Ganache:-
300g dairy whipped cream
300g cooking chocolate-(I used dark chocolate)
50g butter
50g glucose syrup

Chocolate Butter Cream:-
100g krimwell margarine
50g golden syrup
10g cocoa powder
30g hot water

Method:-
Combine ingredints (A) and mix well. Beat ingredients (B) until flufy. Add ingredients (C) one at a time and mix well until smooth. Add ingreidnts (A) to the mixture, and blend to form a smooth chocolate batter. Add in sieved ingredient (D). Pour the batter into a 9" lined cake tin. Bake at 180C for 45-50 minutes until done.

Chocolate Ganache:-
Cut chocolate into small pieces, add in dairy whipping cream, glucose syrup and butter, double boil until chcocolate is dissolved, stir gently. Let it cool.

Chocolate Butter Cream:-
Dissolve the cocoa powder in hot water, beat krimwell margarine and golden syrup until light and fluffy, add in melted cocoa powder and mix well.

Garnish-
Cut the cake horizontally into 5 layers(me just 3) sandwich the chocolate ganache in between the cakes, and coat the top and side of cake with the chocolate ganache. Decorate with chocolate butter cream roses.
Sources:-From Wendy Kor@A Profit Making Bakery Shop