How to Make Perfect Amore Mio ~ Blossoming Roses~ Damie Fresh Chocolate Cake For Valentine's

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The ingredients needed to make Amore Mio ~ Blossoming Roses~ Damie Fresh Chocolate Cake For Valentine's:

1. Prepare Butter cake batter:
2. Make ready 100 grams ○Unsalted butter
3. Take 80 grams Granulated sugar
4. Prepare 1 pinch Salt
5. Make ready 2 Eggs
6. Get 1 dash ⋆Vanilla Extract
7. Make ready 100 grams ◍Cake Flour
8. Get 1 tsp ◍Baking Powder
9. Make ready 1 tbsp ✿Plain cocoa/pure cocoa
10. Take Chocolate glacage (icing):
11. Make ready 75 grams Plain cocoa/Pure cocoa
12. Get 100 ml Water
13. Take 80 grams Granulated sugar
14. Prepare 100 ml Heavy Cream
15. Take 7 1/2 grams Gelatin powder
16. Make ready Difficulty Level ★★★☆… Intermediate and above
17. Prepare 1 refer tofor details To make the chocolate decorations -
18. Prepare 70 grams Chocolate
19. Prepare 1 heaping tablespoon or 1 tablespoon if using sugar syrup Sugar syrup (honey is OK too)
20. Prepare 10 ml Simple gum syrup

Steps to make Amore Mio ~ Blossoming Roses~ Damie Fresh Chocolate Cake For Valentine's:

1. Preliminaries:: Prepare 2 molds, and cover them in paper. Combine the ● ingredients and sift. *Preheat the oven to 170°C before baking.
2. Place the ○unsalted Butter into a bowl and mix into a cream, add in salt and granulated sugar, and mix until it turns white and thickens.
3. Next, add in the whisked eggs and ⋆vanilla extract and mix well. Then add in the sifted • ingredients, and mix well until it produces a "glaze".
4. ~Divide the batter in half. Add the ✿ cocoa to one half of the batter and mix.
5. Pour the individual batters into the prepared molds, and make an indent in the center of the batter.
6. Bake in the oven at 170°C for 35~40 minutes. Remove from the molds and cool on top of a cake cooler.
7. Making the Chocolate Glacage: ⋆Soak the gelatin in three times the amount of water (not listed).
8. Add in the ◍ ingredients and turn on the heat it dissolve it, add in the cocoa, and mix until smooth.
9. Add in the heavy cream and bring to a boil, turn off the heat and let the residual heat subside, and add in the gelatin and dissolve it. Strain once, and let cool to about skin temperature.
10. Putting it together: Cut the surface off the cake, cut into two 2cm slices, for 4 slices total.
11. ~Making the round cut-out shape: Cut out large (8cm diameter) rounds from the cakes, and pack the cocoa into the white cake.
12. ~Cut out another circle from the center of the cake: Cut out a small (φ4cm) circle, and place into the opposite cake.
13. Thinly coat the cake with frosting from Step 9, and stack up each slice so that the colors are alternating.
14. Attention: Actually all seven sections are coated with the Step 7 frosting.
15. Use the remaining amount of frosting to coat all around the cake and make a glacage♬.~Then just let it chill and solidify. ☝If you tilt the cake and spread it out while turning it, it will work out well.
17. Make the chocolate decorations, decorate the cake, ~and it is done!
18. This is the chocolate syrup I used. Use this in place of the plain cocoa and frosting, I recommend this for the glacage (icing). Heat this up in a hot water bath, and add in the gelatin that has been dissolved in water.

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