Rose Petal Chocolate Cake

Name: Rose Petal Chocolate Cake
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 12
Cuisine: Global
Ingredients: 125 grams butter, softened, plus extra; 250 milliliters milk; 1 Tbsp white wine vinegar; 125 grams plain chocolate (50% cocoa solids), broken up; 350 grams self-raising flour, sifted; 15 grams cocoa, sifted; 1 teaspoon bicarbonate of soda; 250 grams golden caster sugar; 2 mediums eggs, beaten; 185 grams plain chocolate (50% cocoa solids), broken up; 100 grams butter, diced; 100 milliliters double cream; 1 large pink rose, or homemade fondant petals to decorate

Rose Petal Chocolate Cake might be just the dessert you are searching for. One portion of this dish contains roughly 7g of protein, 29g of fat, and a total of 506 calories. This recipe serves 12. This recipe covers 8% of your daily requirements of vitamins and minerals. It is perfect for Mother's Day. This recipe from BBC Good Food requires butter, bicarbonate of soda, , and eggs. From preparation to the plate, this recipe takes around 2 hours.

Instructions

Preheat the oven to 160C/fan140C/gas

Equipment you will use

Oven

Grease and base line a 20cm round, deep cake tin with baking paper.

Ingredients you will need

Base

Equipment you will use

Baking Paper

Cake Form

Put the milk in a jug and add the vinegar it will curdle. Melt the chocolate in a large bowl set over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth.

Ingredients you will need

Chocolate

Vinegar

Water

Milk

Equipment you will use

Bowl

Frying Pan

Add the butter and remaining cake ingredients plus the milk mixture to the melted chocolate. Beat until smooth, then tip into the tin.

Ingredients you will need

Chocolate

Butter

Milk

Bake for 1 1/4-1 1/2 hours or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely.

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Wire Rack

Oven

Skewers

Using a bread knife, halve the cake horizontally.

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Bread

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Bread Knife

Sprinkle the cut sides with sherry or Marsala, if using.

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Marsala

Sherry

Melt the chocolate and butter in a pan over a low heat. Stir until smooth, then remove from the heat. Cool for a few minutes, then beat in the cream. Set aside to thicken slightly.

Ingredients you will need

Chocolate

Butter

Cream

Equipment you will use

Frying Pan

To decorate, use a quarter of the icing to sandwich the 2 cake halves together.

Ingredients you will need

Icing

Spread the remaining icing over the top and sides of the cake. Decorate with rose flower or fondant petals to serve.

Ingredients you will need

Icing

Spread

Equipment

Ingredients

Servings:

125grams

butter, softened, plus extra 250milliliters

milk 1Tbsp

white wine vinegar 125grams

plain chocolate (50% cocoa solids), broken up 350grams

self-raising flour, sifted 15grams

cocoa, sifted 1teaspoon

bicarbonate of soda 250grams

golden caster sugar 2mediums

eggs, beaten 185grams

plain chocolate (50% cocoa solids), broken up 100grams

butter, diced 100milliliters

double cream 1large

pink rose, or homemade fondant petals to decorate

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Chocolate Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.