Chocolate cake with rose petals - recipe

Chocolate cake with rose petals

  • Prepare

  • Serves

  • Cook

  • Skill



For the cake

For the chocolate ganache

To decorate

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  1. 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Grease a 20cm round, deep cake tin and line with baking paper.

  2. 2

    Place the chocolate with 50g of the butter in a bowl and melt over a pan of hot water. Remove from the heat and stir in the remaining butter.

    For this step you'll need:

    • 100g Plain chocolate (70% cocoa)
  3. 3

    Mix the milk and vinegar. Place all the other cake ingredients in a large mixing bowl. Pour in the milk mixture and chocolate butter mixture. Beat until smooth.

    For this step you'll need:

    • 250ml Milk (whole)
    • 1 tbsp White wine vinegar
    • 15g Cocoa powder
    • 300g Self-raising white flour
    • 1tsp Bicarbonate of soda
    • 225g Unrefined golden caster sugar
    • 2 Egg(s) (free range)
  4. 4

    Spread into the cake tin and bake for 1 hour until firm in the centre. Cool for 10 minutes, then turn out and cool completely.

  5. 5

    Meanwhile, make the chocolate ganache. Melt the chocolate and butter together in the microwave for 3 minutes on medium, stirring halfway through. Alternatively, melt the chocolate and butter in a bowl over a pan of just simmering water. Stir until smooth, then beat in the cream. Cool slightly.

    For this step you'll need:

    • 225g Plain chocolate (70% cocoa)
    • 100g Butter (unsalted)
    • 142ml Double cream
  6. 6

    Halve the cake through the middle. Spread a quarter of the icing on one half and sandwich together. Spread the rest over the top and sides. Decorate with rose petals.

    For this step you'll need:

    • Rose petals

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