Over the roof, Roof Top Cake

Halloween is just around the corner! Seems all exciting, but because of the busy schedule and exam that went on in the past week, I just couldn't churn out anything more. Considering all the Halloween fun and baking I had last year with my friends, this year was sure a quiet one. Sure miss my buddies back in KL...*sigh*. :P Now I can only look forward to seeing them in the coming trip that I have planned for months. *fingers crossed* Looking on the bright side, middle of this week I still manage to bake something fun which I have been wanting to try for a long time. :)) What is it? It's a Roof Top Cake! As you can see, I didn't do a neat job on this. :P So bare with me on this not so "stable" roof, lol!

It's actually a simple chocolate chiffon recipe with basic whipped cream and chocolate ganache. It is the "building" of this roof a little tricky. :P And unfortunately I didn't manage to take good pictures, hopefully I can still walk you through this clearly. :P

Recipe for Chocolate Roof Top Cake:
Ingredients for egg yolk mixture:
4 egg yolks
50g melted quality dark chocolate
70ml fresh milk
80g unsalted butter, melted and cooled
20g unsweetened cocoa powder
60g cake flour
70g plain flour
1/4 tsp salt
90g caster sugar
1 tsp baking powder

Egg White Mixture:
5 egg white
1/8 tsp. Cream of Tartar
90g sugar

Note that I will not to posting the steps for the chocolate chiffon cake. Please refer to my previous chiffon recipes for more details. The main difference is I used a 10 inches by 14 inches baking tray instead of a chiffon tube pan to bake the cake. Bake at 170C for 12 minutes.

1. Once the chocolate cake sheet has fully cooled down, carefully measure the length of the longer side and divide the cake in ratio of 6:5:4:3. Mine was 32 cm, so I cut the cake into 12cm, 10 cm, 8 cm and 6cm.
2. Place the widest sheet at the bottom and frost it with your favorite cream filling, I used simple whipped cream. Then top with the next wider sheet and frost again. Repeat this till the last sheet of cake is placed on top. Refer to picture 2.
   
3. Cut the cake stack in to 2 equal halves as seen in picture 3. Then gently flip the cut side down for both halves and move them so that the taller ends are places facing each other.
   
4. Ice whipped cream between the 2 halves before merging them together as seen in Picture 4. Using a good serrated knife, trim off the sides of the slope so that it's not "jaggered" but a neat slope down on both sides. Enjoy munching off the trimmings, lol!
5. Frost the sides of the roof with more cream. See picture 5.
6. Pour chocolate ganache over the roof so that it covers it with an even coat. See picture 6.

*Phew!* I am not so good in writing such detail steps, so please pardon me, lol! Hope I have made it clear enough for those that are interested to try this cake out. :P

Fact: I love this cake, it contains everything I crave! Soft dark chocolate cake and rich chocolaty ganache with creamy whipped cream....super duper yum! A big mouthful and let it slowly melt away in your mouth. :)

I think one of my main mistake is the consistency of my ganache. The ratio of chocolate vs heavy cream was not correct and thus it was slightly harder. So when I slice the cake, the ganache was a wee bit hard to cut and it cracked in some areas. *haiz!* O well, we learn as we go right? ;)

As promised, hope this cake is slightly more interesting then my previous post and "entice" you to take up this mini challenge to make a chocolate roof cake yourself as well. :) most importantly, have fun doing it! I feel like I am "playing" half the time, lol!

Exams are over (almost I think), I bet there are numerous plans you have up your sleeves to spend with your kids. I know I have. ;)) Have a great and fun weekend all!! Oh...and Happy Scary Halloween! Heehee!