How to Make a Chocolate Brushstroke Cake
Chocolate Brushstroke Cake has been in trend for several years now but never stops to impress. The combination of pastel colors of this cake, in white and pink, makes it an exquisite dessert, perfect for any occasion.
Ingredients
- 10 oz (300g) White Chocolate (Callebaut W2)
- Liposoluble pink coloring
Instructions
- For the cake layers and frosting adapt the recipe for Caramel Carrot Cake for 7 inch (18cm) and 6 inch (15cm) round cakes.
- Melt chocolate over bain marie or in the microwave.
- Stir every 1-2 minutes to prevent from burning and check the temperature with a laser thermometer until it reaches 109F (43C).
- Pour two thirds of melted chocolate on a marble surface. Use two spatulas to keep the chocolate in motion. Continue until the chocolate thickens and reaches 80F (27C).
- Use remaining chocolate to color in pink.
- Pipe chocolate in small circles on acetate sheets and use a brush to create chocolate strokes.
- Let them set at room temperature.
- Remove the cake from the refrigerator and decorate the cake with chocolate brushstrokes as desired.