Method
1. In the bowl of an electric stand mixer fitted with a paddle attachment, beat butter and sugar at medium
speed until pale and fluffy, about 3 to 4 minutes. Add eggs one at a time, beating well and scraping
down the bowl after each addition. Beat in vanilla extract.
2. Turn the mixer speed to low and add half of the dry ingredients. Add half of the buttermilk and beat
until just combined. Add the remaining flour and buttermilk and beat until just combined. Remove
the bowl from the stand mixer and finish incorporating the batter with a spatula. Scrape the bottom of
the bowl to make sure there is no butter or flour unmixed.
3. Fold in the chocolate chips.
4. Divide the batter among the two cake pans. If you have three pans, divide the batter in three. Spread
batter evenly in each pan then tap each pan on the counter top to help the batter settle and eliminate
any air bubbles.
5. Bake until bubbled and golden brown, about 20-25 minutes at 180˚C. Insert a skewer into the centre
of the cake. If it comes out dry with just a few crumbs, it’s done!
6. Cool cakes in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Be sure to re-grease and flour the pan before adding the last of the cake batter if making another layer.
7. To make the frosting combine heavy cream, powdered sugar, and rose water in the bowl of a stand
frosting,
mixer fitted with a whisk attachment. Beat on medium speed until soft peaks form. Once soft peaks
form in the whipped cream, keep an eye on it. Continue beating just past the soft peak stage. You
don’t want to over-beat the whipped cream. It should hold its shape but still be smooth and
spreadable.
8. To assemble the cake, place three strips of parchment paper onto a cake plate or cake stand. Place one
cooled cake atop the parchment paper. The paper will help keep the cake plate clean while you frost
the cake. Spread a generous amount of whipped cream atop the first layer. Arrange half of the sliced
strawberries atop the whipped cream and sprinkle with half of the finely chopped white chocolate.
Place another cake layer atop the frosted layer. Top with more whipped cream, the remaining sliced
strawberries, and sprinkle with the remaining white chocolate. Top with the last cake later. Spread whipped
cream across the top of the cake and smooth along the sides. Keep a tall glass of warm water nearby. Rinsing
the knife clean will help smooth with whipped cream more easily.
9. To finish the cake, top with fresh rose petals. I removed the petals from the rose stem and bud. I took
the centre cluster of flowers and adorned the centre of the cake then arranged petals from the centre
outward.
Store cake in the fridge until ready to serve. I’ve found that the petals will be pretty on the cake for at least a
day in the refrigerator.
The Flow Magazine – Issue 7/Summer 2014
21