Moist chocolate Cake + Rose Custard

It was all started when my Indonesian Facebook friend who lives in France posted a picture of her Chocolate Cake with Custard.

I wanted to try it out so I asked her for the recipe. She immediately sent the recipe through Facebook. I had chocolate cake before and I also  had custard before but not together. I thought this would taste delicious  and need to try these together.

I wanted a very moist chocolate cake for this recipe. So I searched through Google and found this incredibly moist chocolate cake from Foodess. It looks  very easy and I was tempted to try it out. And for the custard; a 'rose' custard came into my mind. Why not! Let's try it with rose water. Rose and chocolate; sounds divine and decadent.

Let's see the delicious 'Moist Chocolate Cake with Rose Custard'.

And she was right! This cake is unbelievably moist. I never had cake this moist before. And the combination of strong chocolate and sweet rose is  melting slowly in your mouth with the soft sweet aroma of rose tickling your nose. I love this cake very much especially with rose custard! My husband Steven rejected anything chocolate lately because of his diet regimen but he could not resist this cake. He had 2 pieces already just this afternoon.

Recipe can be found on Foodess blog. But I am going to write it down for you below.

Moist Chocolate Cake

~ 1-3/4 cups all purpose flour

~ 2 cups granulated white sugar

~ 3/4 cup unsweetened cocoa powder

~ 1-1/2 tsp baking soda

~ 3/4 tespoon salt

~ 2 large eggs

~ 1 cup buttermilk (or put white tbsp white vinegar and let it thick for about 5 minutes)

~ 1/2 cup butter, melted

~ 1 tbsp vanilla extract

~ 1 cup hot coffee (or 2 tsp instant coffee in 1 cup boiling water)

1. Preheat oven to 350 deg. Grease and flour two 9-inch baking pans (or line with parchment paper circles) and set a side. Note: I used only half recipe and used only one 7" round baking pan.

2. In a large bowl and using electric mixer; mix together flour, sugar, cocoa, baking soda, and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth (about 3 minutes). Remove bowl from mixer and stir in hot coffee with a rubber spatula. Batter will be very runny.

3. Pour batter evenly between teh two pans and bake on middle rack of oven for about 35 minutes, until toothpick inserted in center comes out clean with just a few moist crumbs attached.

4. Allow to cool 15 minutes in pans, then run a butter knife around the edges of each cake. Place a wire cooling rack over top of each pan. Wearing oven mitts, use both hands to hold the racks in place while flipping the cakes over onto the racks. Set the racks down and gently thump on the bottom of the pans until the cakes release. Cool complete before handling or frosting.

Rose Custard

 ~2 cups of milk

~ 2 tbsp cornstarch

~ 1/3 cup sugar

~2 eggs, lightly beaten

~1 teaspoon vanilla substitute for 3 tbsp rose water

~a pinch of salt

1. Have eggs ready in a bowl, and set aside where it will be within reach.

2. Using a whisk, combine milk, sugar and cornstarch in a medium saucepan over medium heat on stove top. Allow milk to scald (heat to the point when tiny bubbles form around edges of pan). Whisk occasionally to prevent cornstarch from clumping on bottom edges of pan.

3. Remove milk mixture from heat, preferably to a burner that's turned off.

4. Mix about 2 tablespoons of scalded milk mixture into eggs using whisk, then introduce eggs into milk mixture in a slow stream, whisking milk mixture constantly. Add salt.

5. Immediately return pan to heat and whisk gently until custard thickens, another two or three minutes. Do not allow to boil. (If you find that you have egg white strands in custard, feel free to pass it through a fine mesh sieve into a different bowl now.)

6. Remove pan from heat and let it cool for about 10 to 15 minutes then drop in 3 tbsp of rose water; stir.

~~~oo00oo~~~

Happy Baking!

Linked to;

Savvy Southern Style

Rose Water Cream Sandwich Cookies

These cookies burst with rose petal flavors. 

I love rose flavor; it is feminine, exotic and pretty. I am in love with food associates with flowers like lavender, rose, jasmine, hibiscus, etc. 

I think these cookies are perfect to have during spring time. Having them with a cup of warm tea will put you an instant happiness and calm mood in one spring afternoon.

The recipe says  you must put 'candied rose or violet petals' to decorate the top of the sandwiched cookies . But I do no have them when making these cookies. All I had was these 'dried rose buds' that I have in the pantry. So I put this instead of the candied rose petals. If you want to make the one with candied rose/violet petals; it would be the prettiest little cookie you ever see. Just to warn you; they are quite pricey. You can check them out {here}.

::Recipe::

ROSE WATER CREAM SANDWICH COOKIES

` 1-3/4 cups plus 2 tablepoons all purpose flower

2 tbs conrstarch

1/4 spoon salt

3/4 cup (1-1/2 sticks) unsalted butter softened

1/3 cup confectioners' sugar, sifted plus more for dusting

3 tablespoons rose water

Rose Water Cream Filling

(recipe follows)

1. Whisck to combine flour, cornstarch, and salt in a bowl. In a separate bowl, beat butter and confectioners's sugar with an electric mixer on medium high speed until pale and fluffy, 3 to 4 minutes. Add rose water, and mix until combined scraping down side of bowl. Reduce speed to low and add flour mixture; mix until just combined. Divide dough in half, and shape into disks. Wrap each in plastic, and chill 1 hours.

2. Preheat ovn to 350 deg. On parchment, roll 1 disk of dough to 1/8-inch thickness; chill 15 minutes. Cut 1-1/2 inch rounds from dough, and place 1 inch a part on parchment-lined baking sheets. Repeat with remaining disk. using the wide end of a pastry tip, cut a 1/2 -inch hole off-center in half the rounds. Bake, rotating sheets halfway through, until barely golden, about 14 minutes. Transfer cookies to wire racks to cool completely. (Unfilled cookies can be stored in a airtight container up to 3 days.)

3. Dust cut-out cookies lightly with confectioners' sugar. Spread a heaping 1/2 teaspoon filling on whole cookies and top with cut-out cookies. Place a candied rose petal or violet in each hole. Once sandwiched, cookies can be store in a single layer in an airtight container at room temperature up to 1 day.

Rose Water Cream Filling

Makes enough for about 1-1/2 dozen sandwiches

4 ounces cream cheese, softened

1/4 cup confectioners' sugar, sifted

1-1/2 teaspoons rose water

1-1/2 teaspoons milk, plus more if needed

1/4 teaspoon lemon juice

Stir together cream cheese and sugar with a wooden spoon until smooth. Add rose water and milk and lemon juice and stir until smooth. filling can be refrigerated in an airtight container up to 3 days; bring to room temperature and stir until smooth before using.

~~~oo00oo~~~~

 

Thank you for stopping by!