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A chocolate cake on a cake stand covered in chocolate ganache and topped with rose petals Tried & Tested

Chocolate cake with rose petals

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4.667 stars based on 3 ratings

A wonderfully rich cake for a special occasion, you can bake it in two sponge tins if you prefer, cook for 20-30 mins each.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:12
  • Skill level:easy

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Ingredients

For the cake

  • 100g 3½ oz Plain chocolate (70% cocoa)
  • 100g 3½ oz Butter (unsalted)
  • 250ml 8½ fl oz Milk (whole)
  • 1tbsp 1tbsp White wine vinegar
  • 15g ½ oz Cocoa powder
  • 300g 10⅝ oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 1tsp 1tsp Bicarbonate of soda
  • 225g 8 oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
  • 2 2 Egg(s) (free range)

For the chocolate ganache

  • 225g 8 oz Plain chocolate (70% cocoa)
  • 100g 3½ oz Butter (unsalted)
  • 142ml 4⅞ fl oz Double cream

To decorate

  • Rose petals

Change Units

The Method Enter Bake mode

  1. Classic mode Step 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. Classic mode Step 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.

    Ingredients for this step

    • 100g 3½ oz Plain chocolate (70% cocoa)
    • 100g 3½ oz Butter (salted)
  3. Classic mode Step 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.

    Ingredients for this step

    • 250ml 8½ fl oz Milk (whole)
    • 1tbsp 1tbsp White wine vinegar
    • 15g ½ oz Cocoa powder
    • 300g 10⅝ oz Self-raising white flour (we like Allinson) Self-raising white flour
    • 1tsp 1tsp Bicarbonate of soda
    • 225g 8 oz Unrefined golden caster sugar (we like Billington's) Unrefined golden caster sugar
    • 2 2 Egg(s) (free range)
  4. Classic mode Step 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. Classic mode Step 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.

    Ingredients for this step

    • 225g 8 oz Plain chocolate (70% cocoa)
    • 100g 3½ oz Butter (unsalted)
    • 142ml 4⅞ fl oz Double cream
  6. Classic mode Step 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.

    Ingredients for this step

    • Rose petals