Made this for Valentine’s Day 🙂 This is my 1st time ever in making and/or using chocolate collar/band for the side of the cake. Still not neat but pretty happy now that I have another way of making my cake prettier 😉
CAKE
- 2-1/2 cups plain flour
- 2 cups sugar
- 6 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup cooking oil
- 2 teaspoons vanilla
- 2 tablespoons vinegar
- 2 cups cold water
Directions
- Grease and flour a 9″ X 12″ (24 X 30cm) cake pan.
- Preheat the oven to 350F degrees (180C)
- Sift dry ingredients
- Pour wet ingredients over dry ingredients and mix well
- Pour in pan and bake at 350F (180C) for 35 minutes.
- The cake is ready when it bounces back to the touch or a toothpick comes out clean.
CHOCOLATE BAND
- white chocolate melts/white chocolate wafers as needed
- chocolate melts/chocolate wafers as needed
- waxed/parchment paper
- Once your cake is cooled, measure the length and the side up so you will know the measurement for your paper
- Frost your cake with your fav. buttercream or frosting (mine is using Betty Crocker’ Chocolate Flavor)
- Cut strip the paper according to the measurement and lay paper on working board or aluminum foil or just glass table
- Melt white chocolate melts and pipe to your paper, chill or just let stand for some minutes until harden
- Once the white chocolate melts harden, melt the chocolate melts and top to cover the harden white chocolate melts
- Chill or let stand until harden but still pliable (without breaking apart)
- Apply the chocolate collar on side of the cake with waxed paper is on the outside
- Let stand for 5 minutes at least and start peeling the paper nicely and slowly
The real recipe calls for 35 minutes of baking time; mine took exactly 1 hour, so please do check your cake often.
Original tutorial for the chocolate collar/band uses parchment paper. I used waxed paper and it worked just fine.
Chocolate Cake with Homemade Chocolate Band/Chocolate Collar
Servings: 0
Equipment
- waxed/parchment paper
Ingredients
Cake
- 2-1/2 cups plain flour
- 2 cups sugar
- 6 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup cooking oil
- 2 teaspoons vanilla
- 2 tablespoons vinegar
- 2 cups cold water
Chocolate Band
- white chocolate melts/white chocolate wafers as needed
- chocolate melts/chocolate wafers as needed
Instructions
Cake
- Preheat the oven to 350F degrees (180C)
- Grease and flour a 9" X 12"
- Sift dry ingredients
- Pour wet ingredients over dry ingredients and mix well
- Pour in pan and bake at 350F (180C) for 35 minutes.
- The cake is ready when it bounces back to the touch or a toothpick comes out clean.
- Once your cake is cooled, measure the length and the side up so you will know the measurement for your paper
- Frost your cake with your fav. buttercream or frosting (mine is using Betty Crocker’ Chocolate Flavor)
Chocolate Band
- Cut strip the paper according to the measurement and lay paper on working board or aluminum foil or just glass table
- Melt white chocolate melts and pipe to your paper, chill or just let stand for some minutes until harden
- Once the white chocolate melts harden, melt the chocolate melts and top to cover the harden white chocolate melts
- Chill or let stand until harden but still pliable (without breaking apart)
- Apply the chocolate collar on side of the cake with waxed paper is on the outside
- Let stand for 5 minutes at least and start peeling the paper nicely and slowly
