I have been baking a LOT lately. Due to the fact I’m a self-taught baker, I watch lots of tutorials on YouTube and look at desserts on Pinterest all of the time. After online researching, I practice, practice, and practice some more :). You can only imagine how my fridge looks, filled with 80% cakes and cupcakes. Most of the time, I’m giving them away (if it’s not an order, of course) so in this moment my friends are divided in 2 categories: 1. those who are so happy to have me in their lives; and 2. those who gained 20 pounds and started avoiding me (my husband is in this category, but unfortunately he’s stuck with me :D). At the time
I made this cake, I was obsessed with modeling chocolate. I watched lots of tutorials about roses that are made out of modeling chocolate, so that day I attempted to make them myself. My first attempt was shameful, but as I kept practicing and practicing I kept getting better, and seeing the improvement each time I made it. When I finally got it, I was so happy :)! I made 20 roses out of white modeling chocolate and 20 leaves out of melted chocolate (if you are curious how I did it comment below). Eventually, I ended up with all these roses and leaves in my fridge… I had two options: 1. Leave them there and let my husband eat them all (he’s a sneaky eater, he often eats at night and thinks no one knows about it); or 2. I could make a cake and decorate it with beautiful flowers and leaves. I chose the second option :). I took out an old recipe for the chocolate cake that I had been wanting to try and never had the time to, so now was the perfect timing. The cake is made out of 4 thin, moist layers, filled with delicious chocolate whipped cream, chocolate ganache and roasted almonds which really give an extra bit of flavor, but if you want to keep this recipe simple, you can just skip the almonds.
Roasted almonds cake
