Chocolate, rose and blackberry torte.
by Gypsy and the Botanist
I’m currently experimenting with tortes for an upcoming project. This flavour was what I was working on last weekend when my old mixer died on me, mid-icing. I resumed, with my new partner in crime, this weekend. Chocolate is always a hit, but coming into the warmer weather, I wanted to lighten it. The cake is a dark chocolate yoghurt and rosewater sponge. Inside, there is a layer of blackberry jam for some juicy tartness to break up the richness and creaminess of the chocolate, a layer of rose petal jam to highlight the rose, and an extra layer of the icing. The icing is a white chocolate and rose swiss meringue buttercream. To decorate, I used some roses from the markets, coconut chips, dried rose petals, as well as some fruit blossoms from the park across from me.
After this baking session, I think the KitchenAid can stay.