Chocolate Mosaic Shards Cake

Dive into this delectable Chocolate and Vanilla cake with chocolate buttercream frosting. Featuring pure milk chocolate+White chocolate shards as it's decorations with pretty pink shaded flowers on top. This cake is sure to be a party hit and will soon become everyone's favourite go-to cake. Enjoy!

Ingredients:

Chocolate cake:

2 cups cake flour

2 cups sugar

¾ the cup unsweetened cocoa powder

2 tsp baking powder

1 ½ tsp baking soda

1 tsp salt

1 teaspoon espresso/coffee powder

1 cup buttermilk

½ cup canola oil

2 eggs

2 tsp vanilla extract/vanillin

1 cup warm water

Instructions:

Preheat oven to 350 degrees F. Beat above ingredients in a mixer and divide batter in two 9-inch baking pans and baking for around 30 minutes (depending on your oven).

Ingredients:

1 ½ cup Cake Flour

1 tsp baking powder

½ tsp baking soda

½ cup softened butter

1 cup sugar

2 eggs

½ cup buttermilk

1 ½ vanilla extract

Preheat oven to 350 degrees F. Beat above ingredients in a mixer and pour into a 9-inch baking pan. Bake for around 30 minutes.

Buttercream Frosting:

1 ½ cups/3 sticks softened butter

5 cups confectioner’s sugar

2 tsp vanilla extract

½ tsp milk

Beat above ingredients in a mixer.

Remove half cup vanilla cream from the mix and divide in 2 parts. Add pink food color in one part. Keep Aside.

Mix ¾ cup cocoa powder in remaining cream and ¼ cup milk. Beat and keep chocolate buttercream aside.

Cool all cake layers and cut each in half from the middle. Alternate each flavor cake and spread chocolate buttercream between each layer and finish last layer with chocolate cake. Spread remaining chocolate butter cream all over the cake evening and smooth it with a giant spatula. Cool in fridge before final decorations.

Melt milk chocolate and white chocolate in separate bowls

and use 2 piping bags to drizzle milk chocolate and white chocolate in a criss cross design on a parchment paper and allow it to cool. After they cool, break brittle in irregular pieces and use buttercream as a glue to stick the brittle pieces on the cake sides in a random mosaic pattern. Cool it to set them in position.

In a single piping bag, spread pink icing on the sides of the bag and put the remaining white vanilla buttercream in center of same icing bag. Pipe the pink and white shaded flowers on top on the cake using bigger flower piping nozzle as in the picture.

Use chocolate shavings and remaining chocolate/white chocolate brittle in the center of the cake.

Using smaller flower piping nozzle, pipe remaining chocolate
buttercream frosting over the side chocolate brittle and all around the bottom edge of the cake.

On a rectangle parchment paper, pour some melted milk chocolate in S pattern and melted white chocolate in its centers and swirl them using toothpick. Allow it to cool and cut them into triangular shards and arrange them on top of the cake before serving. Enjoy!