Baking Mad.com - everything you want to know about baking

Chocolate cake with rose petals

Recipe Submitted By: bakingmad

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.

100 grams	Plain Chocolate
100 grams	Butter softened
250 ml	JUST MILK
1 tbsp	White Wine Vinegar
15 grams	Cocoa Powder sifted
300 grams	Self Raising Flour (Allinson Nature Friendly) sifted
1 tsp	Bicarbonate of soda sifted
225 grams	Golden Caster Sugar (Billington's)
2	Free Range Eggs (Happy Eggs)

Rose Petals to decorate, unsprayed

Click on the text to highlight the different stages as you go along,
or click the button below to enlarge all text

Preheat the oven to 180°C/fan160°C/gas 4. Grease a 20cm round, deep cake tin and line with baking paper. 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.
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. 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.
Meanwhile, make the icing. 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.
Halve the cake through the middle. Spread a quarter of the icing on 1 half and sandwich together. Spread the rest over the top and sides. Decorate with rose petals