Chocolate Rose Cake

so the other night,

we baked a cake for the boys with much delight,

thankfully, it turned out alright.

Makes two six-inch cake

Ingredients (cake)

- 250g butter, softened

- 200g sugar

- 3 eggs

- 255g cake flour + 45g corn flour

- 1 1/2 teaspoons baking powder

- 35g cocoa powder

- 250ml lite sour cream

- 250g chocolate, melted, cooled

- 1 1/2 teaspoons rose essence

- petals from 6 - 8 rose buds 

Ingredients (glaze)

- 150 chocolate, chopped

- 80ml pouring cream

Methods

1. Preheat oven to 160 degree C, grease and flour two six-inch round tins.

2. Cream the butter and sugar until light and fluffy.

3. Add the eggs gradually, beating well.

4. Sift the flour, baking powder and cocoa into the butter mixture and beat for 30 seconds until well combined.

5, Beat in the sour cream, melted chocolate and rose essence until just combined.

6. Pour the mixture into the tins, smooth the surface and bake for 55 minutes or until a skewer comes out clean.

7. Unmould the cakes and allow to cool on a wire rack.

8. Meanwhile make the glaze: combine the chocolate and cream in a saucepan over low heat, stir until melted and smooth.

9. Allow glaze to stand for 5 minutes before pouring over the cooled cake. 

10. Sprinkle over the rose petals. 

How was it? 

we absolutely love the combination of rose and chocolate! the cake turned out a little dry but nonetheless soft when served at room temperature (hardens a little more when chilled). the glaze is delicious. 

Better it up!

for the dark chocolate lovers....you could use those 80% dark chocolate for a richer taste. perhaps adding 50 - 75ml of greek yogurt would give it a tad more moisture. 

Recipe adapted from

Donna Hay