Update on the oven: I called last week. I called again. and again. and again. I called this Monday and i finally got a call back. The oven repair man was scheduled to come yesterday at 4. I stopped by the grocery store on the way back from class to pick up a few extra ingredients to celebrate the day my oven gets fixed by baking a cake!
I got home around 3:30, measured out my ingredients by 3:45, and still had 15 minutes to spare. I started putting the cake together, careful to do anything that needed to be done on the stove first so that I would not be in his way in case he came early to fix it!
4:00 rolls around and he's still not here. 4:15. then 4:30. I call. I call again. and again. No answer. By 5 my cake batter and filling is completely done, sitting by the still broken oven, looking very sad.
Thankfully, a woman in my church was having me over for dinner with some other friends so I picked up my batter, my pan, the puddles (you'll see what I mean in a second) and the pam and headed over to use her oven.
Just so you know, the guy finally came today. He said it's missing a part so it'll be another week or so. So until then I'm at the mercy of the kind people who have compassion on me and my cakes!
So for the Deep Chocolate Rosebuds-
As you can tell from above, these little cakes really didn't take that long. I really wish I had the rose cupcake pan because it would have given it the extra snaz but the mini bundt pan worked just fine.
First you make the Dark Chocolate Ganache Puddles. This is just a really deep chocolate ganache that you put in the middle of the cupcakes so that when you bite into it's extra delicious. It's not quite a molten lava cake because it's not completely liquid in the inside. It's just incredibly moist and tender.
To make the puddles, you chop up some 60 % chocolate and then melt it. Then you add it to some heated heavy cream and whip it together until it is the consistency of butter cream. Once you get it to the desired consistency, cover it up and set it aside at room temperature until you're ready for it!
Then for the batter.
First, you dissolve some cocoa powder into some boiling water. I did this first in my procedure because I wanted to boil the water before the oven man came. hah.
Immediately after that mixture gets smooth. You cover it with plastic wrap and stick it into the fridge.
from here on out it's basically the basic cake proceedure.
First you mix your liquid ingredients- eggs, vanilla, water.
Then you combine your dry ingredients in the mixing bowl- flour , sugar, baking soda, etc.
Then add the butter and the cocoa mixture, mix for a few minutes, and then slowly add in your liquid ingredients.
It's definitely one of those recipes where you want to lick the bowl before you wash it.
At this point I switched kitchens (Thanks again to a kind friend), and the continued.
The rest is basic. Fill the cupcake tins and then put a dollop of the ganache onto the middle of the batter in each cupcake. I think I put too much of the ganache in the middle because the middle was realllly strong chocolate. If you like dark chocolate, these are for you. If not, stay clear.
I really liked them for multiple reasons.
1. They are quick and easy.
2. I had all the ingredients except chocolate and heavy cream. And honestly, I should have had both of those ingredients anyway.
3. It makes your house smell heavenly. Seriously. My house mates walked in and smelled it from the door. "Oh my goodness it smells soooooo ggoooodddd in heerreee!!!"
4. They taste great, are easy to transport, and everyone seemed to like them.
So success to the deep chocolate rosebuds. If i ever get a rosebud cake I might just make them again. The only corrections I would make would be to possibly add some sifted powdered sugar on top to make them a little bit prettier. They weren't the most beautiful things in the whole world in my opinion but maybe that's because I'm used to making things like the banana chocolate stud cake or the caramel apple charlotte.
Very lovely!
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