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INGREDIENTS:

Cake:
2 cups flour
1/2 cup cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
3/4 cup unsalted butter
1 cup granulated sugar
1/2 cup coffee
2 large eggs
1/2 tsp vanilla
3/4 cup buttermilk
1/4 cup of canola oil

Chocolate Ganache:
½ cup heavy cream
1 ½ cups milk or semi-sweet chocolate chips

Flower Petals:
Black candy melts
Rose silicone mold (add link in more info box below)
8 white chocolate chips
Springform pan
Parchment paper

1. Line an 8 or 9 inch springform pan with a circle of parchment paper. Grease the entire pan with butter and sprinkle cocoa powder all around in order to dust the pan completely.
2. Whisk together the flour, salt, baking powder, baking soda and cocoa powder in a large bowl.
3. Cream the butter and sugar in the bowl of a stand mixer. Add the coffee, oil, buttermlik, eggs and vanilla to combine. Add the dry ingredients.
Pour the batter into the prepared springform pan and bake at 350°F for 25-30 minutes. Insert a toothpick and if it comes out clean, it’s done!
4. Remove from oven, let come to room temp before removing the cake from the springform pan. Remove the cake from the pan and trim the top of the cake with a bread or serrated knife to even it out. Transfer cake to serving dish by putting the plate on top of the cake and flipping it over. Place cake in the fridge to cool further.
5. To create the rose garnish, melt black candy melts in the microwave and pour into a silicone rose mold. Put in fridge to set.
6. To create the ganache, pour the heavy cream into a small saucepan over medium heat. Remove the pan when the cream starts to simmer.
7. Place the milk or semi-sweet chocolate chips into a medium sized bowl and pour the hot cream over it. Let the chips sit undisturbed in the cream for 3 minutes before stirring. After 3 minutes, stir the ganache until it's smooth. Let cool to room temperature before using but don’t let it sit too long because the consistency will become too thick for dripping.
8. Pull the cake out of the fridge and use a spoon to drip the ganache down the side of the cake all the way around. Pour the remaining ganache in the middle and smooth with an offset spatula or a butter knife.
9. Place upside down white chocolate chips on the top of the cake to represent the white dots.

Download the Soundtrack:
➤ http://jimmywong.bandcamp.com/album/f...

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Episodes Produced and Set Designed by Abbe Drake
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Edited by Sam Waldow
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Set Constructed by Alfred Estaca
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Editing Software: Adobe Premiere

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About Feast of Fiction:

Feast of Fiction is a fun and innovative cooking show dedicated to creating your favorite fantastical and fictional recipes from books, movies, comics, video games and more! Hosts Jimmy Wong and Ashley Adams craft up the real-life equivalent of fictional dishes to pay homage in a genuine, geeky, and lively way. Jimmy Wong brings a wealth of gamer and nerd cred to the table and baking extraordinaire Ashley Adams provides the much needed culinary wisdom to create these unique and awesome dishes. This quirky duo offers an array of creative and simple recipes that will help inspire your pop culture related dinner party or just a fun night at home with family and friends.

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