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Chocolate Rose Cake Recipe

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Rating: 4.0; Vote: 1

Chocolate Rose Cake - a dark chocolate layered cake with a chocolate frosting, all chocolate, inside and out. This is by far a dessert for chocolate lovers only, rich, moist and chocolaty, its like getting to chocolate heaven indeed. Ingredients Makes about 12-14 servings 1 3/4 cups (220g) all-purpose flour 3/4 cup (90g) unsweetened cocoa powder 2 tsp (12g) baking soda 1 tsp (5g) salt 2 cups (400g) sugar 2 eggs 1/2 cup (110g) vegetable oil 1 cup (240g) buttermilk 2 tsp (10g) vanilla extract 1 cup (240ml) hot coffee Chocolate Mousse Frosting 16 oz (460g) semisweet chocolate 1 1/4 cup (300g) whipping cream 2 tbsp (16g) cocoa powder 1 tbsp (10g) gelatin powder 4 tbsp (60g) cold water 2 cups (500g) whipping cream, 35% fat, chilled 1. Preheat oven to 350F (180C. Grease with butter and dust with flour two 9 inch (23 cm) round cake pans. 2. In a large bowl whisk together the flour, cocoa powder, baking soda and salt. 3. In another bowl mix sugar with eggs and oil until combined. Mix in buttermilk and vanilla extract. Incorporate flour mixture until well combined. Add hot coffee and mix to combine. The batter will have a runny consistency. 4. Pour the batter evenly into the prepared pans. 5. Bake for about 30-35 minutes until a toothpick inserted into the center comes out clean. 6. Let pans cool on a cooling rack for 10-15 minutes. 7. Remove the cakes from the pan and let them cool completely. 8. Prepare the Chocolate Mousse Frosting. Place the chocolate and 1 cup cream into a small sauce pan. Place over very low heat until chocolate is melted. Stir in cocoa powder then remove from heat. Meanwhile dissolve gelatin in water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let cool completely. 9. Whip the chilled 2 cups of whipping cream until stiff peaks form. Gently fold the chocolate mixture into the whipped cream. 10. Assemble the cake. Place 1 cake layer on your serving plate. Spread evenly with chocolate frosting, about 1 cup of frosting. Add the second layer of cake. Gradually spread frosting on top and sides of the cake. 11. Place the rest of the frosting into a piping bag fitted with a star tip. 12. Start with the side of the cake. To make the rose, start in the center, then move your tip in a circle around the center point, once or twice depending on how big you want the rose to be. When the side of the cake is filled with roses continue with the top. Fill any remaining gaps with some frosting. 13. Refrigerate until ready to serve.
Date: 2019-07-03

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Comments and reviews: 10

Dr. Montana Buntragulpoontawee
Love your recipe and the cake looks lovely What would you recommend as a gelatin substitute as some of my friends cannot eat it? Will the frosting maintain its consistency without gelatin? Thank you so much
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Cathy Lau
hello I'm using your recipe to make tasty cakes again i want to ask if i use three 6 inch cake tins instead of two 9 inch cake tins, how long do i need to bake them? do i need to adjust the oven temperature as well?
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Marcelo Delfrate
Hello, how are you? OMG What a wonderful cake CongratulationsI have a question. Can I double or even triple the recipe? I need to make a bigger cake and bake in a rectangular pan. Is it possible? Thx a lot.
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Wan Sen Ngan
Hi dear, if I bake all the batter at once by using a 9 inch round cake pan (23cmx8cm, how long should I bake it and at what temperature? Because in my country it is difficult to find a cake pan like yours.
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Shaima Albloushy
Yesterday tried to make this cake but the frosting was runny BUT I tried to make the frosting again and changed the whipping cream that Ive used. it turned out PERFECT thanks for the amazing recipe
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Naheed Iqbal
Sweetheart a big big big big big thank you for this amazing recipe. Finally i could make the most moist chocolate cake without having to put any sugar syrup. Love you. keep going for all of us
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Aamir Rehman Jarral
Hi, i really like all your recipes and try Many of it and result is awesum. please guide me if make this cake is square shape quantity is same or different. Plz reply soon.
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Diksha Dhara
I made this chocolate cake how you tought. it was so good so good that I cannot even express by words. a big under 18 follower of yours from India. with lots of love. from Diksha
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Katia Fakhoury
Hi. Yummy cake. I have one question pls. Can we cover This cake in fondant since its is oil based not butter? I mean is the cake too soft to cover with fondant? Thank you.
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Semi
could I bake the wole batter in one pan and than just cut the baked cake in the middle, or is it crucial to this recipe to bake it in two seperate pans? Thank you for answering
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