We are so happy to present our first episode from the Cake Decorating series, made in collaboration with our friends from Macarons Boutique, a delightful cake shop that we love. 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.
The cake layers and frosting are made using our recipe of Caramel Carrot Cake, adapted to 3 layered 7-inch (18cm) and 6-inch (15cm) round cakes.
How to make Chocolate Brushstroke Cake
Start by melting white chocolate over a bain-marie or in the microwave. Stir every 1-2 minutes to prevent burning and use a laser thermometer to check the temperature until it reaches 109°F (43°C).
Pour two thirds of the melted chocolate onto a marble surface. To temper the chocolate, use two spatulas to keep the chocolate in motion until it thickens and reaches 80°F (27°C).
Use the remaining chocolate to color it pink. Pipe chocolate in small circles on acetate sheets and use a brush to create chocolate strokes. Let them set at room temperature.
Once set, remove the cake from the refrigerator and decorate it with the chocolate brushstrokes as desired.
Hope you will try this Chocolate Brushstroke Cake and enjoy it! If you do, make sure to share the photos with me on Instagram. I love seeing how it turns out for you.
For more chocolate cake decorations check our collection of Chocolate Decorations. For more chocolate cakes check our full collection of Chocolate Desserts.Â
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Tiramisu Cake
Chocolate Vertical Layer Cake
Red Velvet Brownies with Chocolate Lace Cups
Chocolate Royal – Trianon
How to Make a Chocolate Brushstroke Cake
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.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
