Chocolate Rose Cake

Name: Chocolate Rose Cake
Ingredients: 1 1/3 cups butter, softened, plus extra to grease pan; 4 1/3 cups all-purpose flour, plus extra to dust pan; Pinch None salt; 1 1/3 cups sugar; 1 tsp vanilla extract; 6 None medium eggs; 2 rounded tsp baking powder; 6 tbsp milk; 3.5 oz dark chocolate, grated; 1 1/2 cups powdered sugar; 1 None lemon, juiced; 2-3 drops yellow food coloring; 2.5 oz white chocolate, chopped; 1-2 drops green food coloring; 5-6 None rose leaves

15 ingredients

5 steps

Ingredients

1 1/3 cups butter, softened, plus extra to grease pan
4 1/3 cups all-purpose flour, plus extra to dust pan
Pinch None salt
1 1/3 cups sugar
1 tsp vanilla extract
6 None medium eggs
2 rounded tsp baking powder
6 tbsp milk
3.5 oz dark chocolate, grated
1 1/2 cups powdered sugar
1 None lemon, juiced
2-3 drops yellow food coloring
2.5 oz white chocolate, chopped
1-2 drops green food coloring
5-6 None rose leaves

Directions

1

Preheat the oven to 325°F. Grease a rose-shaped cake pan with butter and dust with flour.
2

Use and electric mixer to beat the butter, salt, sugar and vanilla extract together until creamy and light. Stir in the eggs. Combine the flour and baking powder and gradually add to butter mixture, alternating with the milk. Fold in the grated chocolate. Transfer to the cake pan and smooth out. Bake for 60-70 mins until golden.
3

Remove the cake from the oven and leave to cool for 10 mins. Turn the cake out onto a wire rack and allow to cool completely.
4

Mix the powdered sugar and lemon juice, stirring until smooth. Thin with a few drops of water if necessary. Use food coloring to tint the icing a pale yellow. Spread lightly over the cake. Allow to set.
5

Melt the white chocolate in a double boiler. Remove from heat and use food coloring to tint the chocolate green. Clean the rose leaves, then spread the chocolate over the back of the leaves. Leave to set completely, then peel the rose leaves off the chocolate and discard. Arrange chocolate leaves on top of the cake and serve.