• Place your Medium Round Flexipan® Mold on the top of your Medium perforated baking sheet.
• Preheat oven to 350F/180C.

CAKE 1 & 2

• In a mixing bowl, whisk together all the dry ingredients (Cocoa Powder, Sugar, Flour, Baking Powder and Salt). Make a well and add the eggs. Gently start mixing inwards going outwards with your mini whisk. Add the heavy whipping cream, vegetable oil and vanilla bean paste. Mix until it is all incorporated. Fold your dark chocolate chips.
• Pour your preparation into the Flexipan®, flatten the batter if necessary with your spatula.
• Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your chocolate cake from 18min). It is ready when the toothpick inserted comes out clean.
• Once your Double Chocolate Cake is out of the oven, let it cool down for about 10min. Then, Unmold and set aside on your cooling rack. Wash your Flexipan® with Soapy water, rinse well and repeat all the above for Cake 2.
• IMPORTANT: Once your Cakes have almost cooled down, wrap them in a plastic wrap individually, and store them on your kitchen counter. I like to prepare mine the day before decorating.

VANILLA MASCARPONE FROSTING

• In a mixing bowl, beat the mascarpone, until smooth on medium speed for about 1 minute. Add the Almond Extract and Vanilla Paste, continue beating for about 30 seconds on medium speed.
• Then, add the Confectioners' Sugar a little at a time. Beat until light and fluffy for about 2 minutes. Scrape the sides if necessary. IMPORTANT: Do not over mix!
• Now, add the Heavy Whipping Cream a splash at a time while beating on Medium High Speed until light and fluffy for less then 3 minutes. IMPORTANT: Do not over mix!
• Fill your Pastry Bag with your Vanilla Mascarpone Frosting and refrigerate the extra in the mixing bowl.
• Carefully spoon some of your vanilla mascarpone frosting onto your tray using your spatula to flatten it of the size of your cake base. Then, place your Cake 1 on top. Repeat this step for cake 2 as well by placing it upside down to ensure a flat surface on top. Fill the gaps in between with the cream and spread some on top. Refrigerate for about two hours to allow the cream to cool down and the cake to keep a good temperature.
  

ROSE CAKE DECORATION

• You will find the recipe for the Roses Mini Cakes which are decorated on the cake right HERE!
• Also, HERE! is an easy YouTube Tutorial to show you how it is simply done. Enjoy & Bon Appétit!