Chocolate Rose Cake Recipe

Name: Chocolate Rose Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
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

Servings: persons

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

1
Preheat the oven to 325u00b0F. 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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Chocolate Rose Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Rose Cake

How did you like this recipe?

Frequently Asked Questions