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A cake covered in chocolate topped with dark and white chocolate roses Tried & Tested

Chocolate rose cake

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3 stars based on 1 ratings

This is the perfect cake for a special celebration, it’s  dark and rich. Make the roses with white or dark chocolate paste or both. You can of course top the cake with truffles or leave it plain.

Key Information

  • Prep:
    Bake:

    Total time:

  • Calories:
    Fat:
  • Serves:10
  • Skill level:medium

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Ingredients

For the cake

  • 115g 4⅛ oz Butter (unsalted)
  • 225g 8 oz Dark chocolate chips (we like Silver Spoon Create)
  • 150ml 5⅛ fl oz Milk (whole)
  • 225g 8 oz Unrefined light muscovado sugar (we like Billington's) Unrefined light muscovado sugar
  • 2 2 Egg yolk(s) (free range)
  • 2 2 Egg white(s) (free range)
  • 150ml 5⅛ fl oz Crème fraîche
  • 225g 8 oz Self-raising white flour (we like Allinson) Self-raising white flour
  • 1tsp 1tsp Baking powder

For the chocolate covering

  • 200g 7⅛ oz Dark chocolate chips (we like Silver Spoon Create)
  • 100g 3½ oz Butter (unsalted)
  • 200ml 6⅞ fl oz Double cream

For the chocolate roses

  • 300g 10⅝ oz Dark chocolate or white, good quality
  • 100g 3½ oz Liquid glucose
  • 25ml 1 fl oz Water

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Set the oven to 180°C (160°C fan, gas mark 4). Grease and line 2 x 18cm /7in round sponge tins.

  2. Classic mode Step 2

    Place the butter, chocolate chips and milk into a pan and heat until everything is melted and smooth.

    Ingredients for this step

    • 115g 4⅛ oz Butter (unsalted)
    • 200g 7⅛ oz Dark chocolate chips (we like Silver Spoon Create)
  3. Classic mode Step 3

    Remove the pan from the heat and stir in the sugar. Beat the egg into the crème fraiche then stir into the cake mix.

    Ingredients for this step

    • Unrefined dark muscovado sugar
    • 2 2 Egg yolk(s) (free range)
    • 150ml 5⅛ fl oz Crème fraîche
  4. Classic mode Step 4

    Whisk the egg whites in a clean grease free bowl until they form stiff peaks. Fold the egg whites into the chocolate cake mixture taking care not to knock out all the air.

    Ingredients for this step

    • 2 2 Egg white(s) (free range)
  5. Classic mode Step 5

    Divide the cake mix between the two tins, then bake for 25-30 mins until the mixture feels just firm in the centre. Leave to cool for 5 mins then turn out and allow to cool.

  6. Classic mode Step 6

    To make the rich chocolate icing, melt the chocolate in a mixing bowl over (but not touching) a pan of gently simmering water (or in a microwave).

    Ingredients for this step

    • 200g 7⅛ oz Dark chocolate chips (we like Silver Spoon Create)
  7. Classic mode Step 7

    Remove the chocolate from the heat and stir in the butter and cream until smooth. If necessary, chill the icing until it is firm enough to spread.

    Ingredients for this step

    • 100g 3½ oz Butter (unsalted)
    • 200ml 6⅞ fl oz Double cream
  8. Classic mode Step 8

    Sandwich the two cakes with a little of the icing, then spread the remainder over the top and sides of the cake.

  9. Classic mode Step 9

    To make the chocolate paste roses, very gently melt the chocolate in a mixing bowl over (but not touching) a pan of gently simmering water (or in a microwave).

    Ingredients for this step

    • 300g 10⅝ oz Dark chocolate or white, good quality
  10. Classic mode Step 10

    Remove the chocolate from the heat, stir the liquid glucose and water into the chocolate, stirring until smooth and thick. Place in a plastic bag and chill in the fridge until firm. It will set very hard. Remove it from the fridge half an hour before using.

    Ingredients for this step

    • 100g 3½ oz Liquid glucose
    • 25ml 1 fl oz Water
  11. Classic mode Step 11

    To make chocolate roses, cut the paste into small pieces and knead each piece until soft and pliable. Make a small cone for the rose and stand it upright on the work surface. Roll small pea size balls of chocolate icing between cling film until flattened, pinch one edge a little thinner than the other and wrap the petals around the cone, overlapping to make a rose. If liked cut the base off the rose before placing on the cake.

  12. Classic mode Step 12

    To make leaves, roll oval leaf shapes, mark the veins with the back of a knife and pinch one end to give it some shape then add to the roses on top of the cake. The icing will make about 20 roses.