Appealing And Delicious Chocolate Tulip Cake

About the Recipe

Tulips are often enormous, spectacular flowers with vibrant colors that thrive in hilly regions with moderate climates. They are typically grown in southern Europe and central Asia. The Persian word for “turban” is where the word “tulip” comes from. This recipe demonstrates how to prepare cake that is decorated to imitate tulip flowers and stem. With reusable, eco-safe, heat-resistant Oddy Ecobake, the cake is baked wonderfully smooth and spongy. Since Oddy Ecobake is non-sticky and easy to demold, it is used to create stems from melted chocolate.

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Ingredients

Chocolate cake premix-360 g & Water-1 cup
Sunflower oil- 4 to 5 tsp & Whipping cream-1.5 cups
Sugar syrup: Sugar + water & Chocolate syrup
White chocolate compound- 1/3 cup (60 g) & Pink gel food colour
Green gel food colour & Noor nozzle no.11& Golden sprinklers
Oddy Ecobake

Directions

Mix together chocolate cake premix and water in a mixing bowl. Add oil to it and whisk to get a smooth batter. You can use the measurements as mentioned if you wish to make chocolate cake mix.
Line a 7-inch baking pan with Oddy Ecobake. Transfer the batter to it and tap well. Preheat an oven to 160 degrees Celsius. Bake the cake for 45 minutes. Let it cool completely and demould.
Divide the cake into three layers. Beat the whipping cream until it becomes fluffy and stiff peaks form. Apply cream to a cake board, place a layer of cake on top, and moisten it with sugar syrup.
Apply cream and chocolate syrup to it and spread well. Repeat the process for other layers, too. Cream coat the cake with cream and smooth using a spatula. Smoothen the sides using a scrapper and create a pattern on the top using a cake comb.
Refrigerate for some time. Melt the chopped white chocolate compound in a bowl using the double boiler method. Keep aside 2–3 tablespoons of melted chocolate in a small bowl.
Mix a few drops of pink gel food color to the melted chocolate and mix well. Add this to the disposable spoons as mould and refrigerate for 10 minutes to use as tulip petals.
Add a few drops of green gel food colour to the melted chocolate that was kept aside. Transfer it into a piping bag and make stem and leaf patterns as shown on the Oddy Ecobake. Refrigerate for 10 minutes.
Demould the tulip petals and stems after they are set. Arrange them on the cake as shown. Fill pink cream in a piping bag and use Noor nozzle No. 11 to decorate the bottom as shown.
Sprinkle golden sugar balls on the top and place a tag of your choice. The simple, yet delicious and appealing, tulip chocolate cake is ready.

Recipe Images

Recipe by

Classy Bhava Kitchen

An MBA Lecturer & Personality Development Trainer by profession & a full-on food enthusiast. She believes that great food is the foundation of genuine happiness.