How to make
Combine the flour, baking soda, baking powder and salt in a deep bowl. Stir until homogeneous.
Whisk the eggs, add the oil and ayran. Add this to the dry ingredients and stir well. Finally, pour in the hot coffee (I used espresso). Stir to a homogeneous mixture the thickness of cake batter.
Heat the oven to 360°F (180 °C). Oil a suitable cake form and sprinkle it with cocoa. Pour the mixture into it.
Bake the layer for 40-45 min. Make a 2nd layer the same way. The recipe for the cake layers is from Irina's blog. Leave the layers to cool.
Heat up half of the confectionery cream. Add the melted chocolate, stir and remove from the heat. Leave it to cool. Beat the rest of the confectionery cream and carefully add it to the chocolate mixture. Stir to a fluffy cream. Stick the 2 cake layers together, smear them on all sides with cream, smooth it out.
Melt the chocolate cream and pour it over the cake. Heat the chocolate for the roses in a water bath. Add the glucose. Stir until homogeneous. Put the chocolate batter in stretch wrap and let it cool.
Once cooled, it's ready for modeling. Form leaves and put the roses together. Decorate the cake with roses, leaves and chocolate balls.
Happy holidays!
