For Accurate results, always weigh all your ingredients. Measuring cups we tend to put more flour than required resulting in a dense texture. A weighing scale does not cost much and it will help save your valuable time by getting every recipe right at the very first attempt.
Sift all the dry ingredients together, the all purpose flour, cocoa powder, baking powder, baking soda and salt in a big bowl and mix. Add Sugar.
Add four whisked Eggs mixed with vanilla essence. Add Vegetable Oil and milk. Mix well. Add instant coffee mixed with hot water. Add this in batches to the batter mixing well.
Divide the batter in three pans, two 8 inch round pans and one 7.5 inch glass bowl. Bake @180C preheated in the two 8 inch pans for 45 mins and Glass bowl @170C for 60-65mins
Demould once the cakes cool. Cover and Chill the cake layers for frosting.
Make Chocolate Ganache by mixing hot cream with the chocolate chips. Mix till no lumps. Once cools down, Keep it refrigerated stirring every one hour till it gets thick like peanut butter consistency. It will take few hours. once thick, whip it till stiff peaks form.
Make a hole in the center of the cake layers using a cookie cutter. Frost the layers and coat with the Whipped Chocolate Ganache.
Refrigerate the cake for 30 mins.
Make Buttercream Frosting for the Rosettes. Beat room temperature butter with salt till smooth. Add sifted powdered sugar in batches alternating with heavy cream. Add vanilla essence. Mix pink color to a small part of the icing.
Decorate the cake with Pink Ruffles at the bottom using a Ruffles tip. Pipe Roses in three layers. I kept mixing white frosting to the dark pink Frosting for an ombre effect.
Place florets at the top and empty spaces in between the roses.
Use a Wilton 125 tip to pipe ruffles at the waist. Keep broader tip at the top. Place edible white pearls at the centre of the florets. Doll cake is ready to serve! 💃
