THE CHOCOLATE GANACHE CAKE

Method:
Preheat the oven to 180 C / Gas 4.
Stir the butter and sugar till soft and creamy.Add the eggs and stir well after each addition.Sieve the flour or the flour and cocoa powder into the mixture and stir.Stir in the vanilla extract, baking powder and milk.
Grease your cake tin and pour the mixture in.
Bake for 15 to 25 minutes.

FOR THE GANACHE:
Ingredients:
200g dark chocolate
284ml whipping cream

Method:
Melt the chocolate on a double boiler and once the chocolate is melted, set it off the hey for 1 min. The mix in your whipping cream.

ROYAL ICING ROSE:
Ingredients:
2 egg whites
500g icing sugar
1 tablespoon lemon juice
2/3 drops baby pink colour.

Method:
Beat egg whites lightly and add enough sugar to make icing that will hold shape.put colour if u wish . Blend in lemon juice to get desired consistency.
Model the icing into roses.

Assembling everything together:
1. Pour the ganache over the cake until it is fully covered, then put it in the fridge for half an hour.
2. Get some bubble wrap and press onto the cake, leaving circles on the ganache.
3. Then put the roses on wherever you want.Ingredients :
175g (6 oz) butter
175g (6 oz) caster sugar
3 eggs
175g (6 oz)self-raising flour
or 85g (3 oz) self-raising flour plus 85g (3 oz) cocoa powder
1 teaspoon vanilla extract
1 teaspoon baking powder
2 tablespoons milk

Method:
Preheat the oven to 180 C / Gas 4.
Stir the butter and sugar till soft and creamy.Add the eggs and stir well after each addition.Sieve the flour or the flour and cocoa powder into the mixture and stir.Stir in the vanilla extract, baking powder and milk.
Grease your cake tin and pour the mixture in.
Bake for 15 to 25 minutes.

FOR THE GANACHE:
Ingredients:
200g dark chocolate
284ml whipping cream

Method:
Melt the chocolate on a double boiler and once the chocolate is melted, set it off the hey for 1 min. The mix in your whipping cream.

ROYAL ICING ROSE:
Ingredients:
2 egg whites
500g icing sugar
1 tablespoon lemon juice

Method:
Beat egg whites lightly and add enough sugar to make icing that will hold shape. Blend in lemon juice to get desired consistency.
Model the icing into roses.

Assembling everything together:
1. Pour the ganache over the cake until it is fully covered, then put it in the fridge for half an hour.
2. Get some bubble wrap and press onto the cake, leaving circles on the ganache.
3. Then put the roses on wherever you want.