Chocolate Pastry Cake.

I have always been interested in trying to make chocolate pastry, but was not quite brave enough to attempt it!!  Yes, now literally I made it. You know what, though it’s a long procedure, it’s worth the effort ... So, why can’t you? 

I recall now my mom making varieties of cakes and cupcakes and how we as children assisted her in the kitchen cores. When I made it on myself, this Chocolate Cake Pastry came out superbly better than what I had expected, which forced me to recollect my childhood!!

A crazy week has gone by and another one on the way!! I had been posting onam dishes since many weeks as that festival was around last week. So thought of adding some sweet or dessert dish as my next recipe.

While hunting in my laptop, I happened to find this folder with all the images this week, which was in my draft for long time, say as old as few months!! After a long battle inside to select a recipe, I finally decided to go for this one. Since Christmas also is coming up in a couple of months, this would be an ideal time for posting the recipe, right? 

This is my third Chocolate related cake. The other two are Black Forest Cake and Chocolate Banana Cake. This Chocolate Pastry basically consists of layers of chocolate cake, decorated with butter cream frosting and on the top glazed it with chocolate glaze. Finally adorned it with icing and chocolate cigars..

Reji is a fan of chocolate and so he would indulge in anything where chocolate is one of the ingredients!! I am sure it would be an appropriate one for you too to celebrate your festival days and for suggesting it to anyone.. Your kids also would love it to its core!! (adsbygoogle = window.adsbygoogle || []).push({}); Here goes the recipe of Chocolate Pastry.. Preparation Time: 20 minutes Baking Time: 40 minutes Assembling Time: 10 minutes Chilling Time: 15 minutes Servings: 4 Ingredients for Making Chocolate Pastry: Chocolate Base Cake – 400 grams. (I have used the same base cake of Black Forest Cake Chocolate Truffles – 50 Grams Chocolate Cigars – for garnishing For the Chocolate Sponge: I have used the same cake base of Black Forest Cake. Refer Black Forest Cake to get the recipe. Sugar Syrup: ¼ to ½ cup Water 5 tbsp. Powdered Sugar 2 tbsp. Rum or whisky (optional) For Butter Cream Frosting: Butter – 115 grams (1/2 cup) Icing Sugar or Powdered Sugar – 320 grams (2 cups) Heavy Cream or heavy Whipped Cream – 2 tbsp. Vanilla Extract – 1 tsp. For Chocolate Galze: Dark Chocolate – 50 grams Salt less Butter - 25 grams Caster Sugar – 125 grams Warm Water – 2 tbsp. Vanilla Extract – ¼ tsp. For Making Icing: (for garnishing) Icing Sugar / Powdered Sugar – 1 cup Saltless Butter – ¼ cup Vanilla extract – ¼ tsp. Milk – 1 tbsp. Steps in making Chocolate Cake Pastry / Chocolate Pastry: To get the Chocolate Base Cake or Chocolate Sponge Recipe,click here. Make the Sugar Syrup: Mix ¼ cup of water and 5 tbsp. sugar powder well. Boil it stirring constantly and let it become little thick. Allow the syrup to cool down. If you are adding rum or whisky (optional), add it at this time and mix well. Keep aside. For making Butter Cream Frosting: In a large mixing bowl using an electric mixer, beat the butter on medium speed until smooth. Add in the powdered sugar and mix on low speed at first, then increase to medium speed and continue mixing for another 1-2 minutes until the mixture starts to come together. Add in the Cream, Vanilla Extract and continue mixing on medium high speed for another minute or until everything is well combined. Chocolate Galze: Melt the butter. Add all other ingredients and stir well until well mixed and smooth. As we made it for using as glaze, pour it immediately over the cake. If you let it sit for some time, it will thicken up in to a thick creamy frosting. So be quick at this stage. It’s better to do this towards the end, just before starting assembling pastries. For Making Icing: Take a medium bowl. Add in Icing sugar, butter, vanilla extract and milk. Combine it well by using a wooden spoon. If you want to add any food colour to tint icing, add it and mix well. Icing is ready now to decorate your pastries, cakes and cup-cakes. Quite easy!! Assembling the Chocolate Cake Pastry: Cut the chocolate base cake in to equal three layers. Sprinkle sugar syrup on both sides of the first layer. Spread 2/3 cup of Butter Cream Frosting on the soft layer of the cake in an even ¼ inch layer by using a palate knife on even thickness. Spread few Chocolate Truffles on top of this. Sprinkle sugar syrup on both sides of the second layer of the chocolate Base Cake. Place the second layer on the top of chocolate truffles that you already spread on the first layer. Spread 2/3 cup of butter cream frosting again evenly followed by chocolate truffles. Soak the third layer of the cake with the remaining soaking sugar syrup. Spread the remaining butter cream frosting. Repeat the procedure for all the three layers of the chocolate cake. On the top of the three layers apply again the butter cream frosting. Drizzle Chocolate Glaze over Chocolate Cake Pastry and smoothen it with a palate knife. Keep the pastries in the refrigerator for 15 minutes to firm up the icing. Slice it into 4 equal rectangular pieces. Garnish with icing designs. For that, fix a star nozzle in the icing bag. Fill in the icing bag with the prepared icing. Pipe icing in the centre of one edge of the pastry. Place Chocolate Cigars to adorn it. Chill at least 3 hours before serving. Chocolate Pastries turned out well and are ready now for serving.

My Recipe Notes on Chocolate Pastry: 1. How to Make Use of Store Bought Frosting: In a bowl take the frosting and add in icing sugar. With an electric mixer mix it for almost thirty seconds. If you are using a hand blender blend it till you get a thick consistency. Check the consistency with a knife or a spoon. You can add little by little, icing sugar say 1 tsp. or so, again and mix it if the consistency is not thick. And, if your frosting becomes too thick, you can add 1 tsp. milk and mix it to get the right consistency. Transfer this to a bowl and fold it well to get a smooth texture. If you want to add food coloring, add at this point of time. I have added the left over Bitter Chocolate Ganache which I made for some other cake. Keep it aside. 2. Make sure that the cake is completely cooled down before its decoration. 3. Don’t overfill your cake tin, which will make the batter overflow. Instead, fill the baking tray only till ¾ th. It should not be more than that. 4. I have used store bought Purattos Whippak. It is super convenient. 5. You can use whipping powder also to make the whipping cream. In that case, mix one cup of cold water and 200 grams of whipping cream powder and whisk it for 3 minutes using a beater. Make a thick cream out of it. Then refrigerate the cream for about 15 minutes. 6. You can make whipping cream in advance and can keep it in the refrigerator. That’s another advantage of whipping cream, which is of course a main ingredient of this cake. . Frosting can be made 1-2 days in advance, cover tightly and transfer to the refrigerator. Remove from the refrigerator and bring to room temperature before frosting cupcakes or cakes. You can freeze the frosting for 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature and mix well before frosting cakes. 7. Divide your frosting in to 3 parts, 2 parts should be equal in quantity and the 3rd part should be double in quantity, I’e., the volume of both, the first and 2nd parts together. 8. The quantity of frosting you need depends on how thin or thick you apply the frosting. 9. Before icing, make sure that the cake is completely cooled down or else, icing would melt. 10. To smoothen the icing on the cake, dip the palate knife in water and then spread icing with the wet knife. 11. This cake will remain fresh for a couple of days at room temperature. Bring it to room temperature before slicing and serving.

Pictorial of Chocolate Pastry Cake: 1 2 3 4 5 6 7 8 9 10 11 12 and the finals for serving..

Serve Chocolate Pastry.. 

Happy Baking.. Cheers.. Seena.

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