Chocolate cake with rose petals - recipe

Ingredients

Recipe , Cake 2 , Chocolate , Rose , Petal

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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
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
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

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
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
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

⇐ Chocolate chequered cake

Celebration chocolate cake ⇒