Chocolate Rose Cake

Chocolate rose cake

AuthorMoofremamaCategory, DifficultyBeginner

This rose cake is my favorite chocolate cake of all time with a gentle hint of rose.

rose
Yields1 Serving
Prep Time10 minsCook Time35 minsTotal Time45 mins

This vegan friendly chocolate rose cake uses vinegar and baking soda instead of eggs, and coconut oil instead of butter. It looks complicated and time consuming but it really is very easy. The addition of rose gives it a middle eastern flavour, but you can leave it out if you prefer. This recipe will make a cake large enough for 12 people

It is very easy to make and it can be baked a couple of days in advance as the topping will keep the cake fresh if you cover the whole cake carefully. It looks so pretty with rose petals scattered on top, or dried rose buds. Go crazy and add some silver balls too if you like a bit of kitch!

Ingredients

For the cake
 225 g grams plain flour
 75 g grams raw cacao powder
 1 pinch Himalayan pink salt
 1.50 tsp bicarbonate of soda
 300 g soft dark brown sugar
 300 ml hot water
 75 g melted coconut oil
 1.50 tsp apple cider vinegar or white or red wine vinegar
For the frosting
 60 ml cold water
 75 g coconut butter NOT oil
 50 g soft dark sugar
 1.50 tbsp 1½ tablespoons raw cacao powder
 150 g (very) good quality dark chocolate finely chopped
 3 drops Rose essence or good quality rosewater
 1 handful rose petals

You will need a 20cm/8in round springform cake tin.

Method

1

Preheat the oven to 180°C

Make the frosting first
2

Put all the icing ingredients (except the chopped chocolate) into a heavy based saucepan and bring to the boil, until everything is dissolved.

3

Take it off the heat off the heat and quickly add the finely chopped chocolate and whisk until smooth.

4

Leave to cool.

Make the cake
5

Line the bottom of your spring form cake tin with baking paper. Moo's top tip: Cut a piece of baking paper slightly bigger than the tin, Run the paper under the cold tap. Squeeze out the water and then line the tin with it.

6

Put the flour, bicarb, salt and and cacao in a bowl and mix.

7

Mix separately the sugar, water, melted coconut oil and vinegar then stir into the dry ingredients. Pour into the prepared 20cm/8in round springform cake tin and bake for 35 minutes (check at 30 min mark).

8

Check at the 30 minutes to check if it is already done as all ovens vary for timing.
It will be coming away from the edges of the tin when it is ready and a cake tester will come out clean. This is a fudgy cake and you don't want to over cook it.

9

Remove from oven. Let the cake cool in its tin.

To finish
10

Stir icing with a spatula, and spread over the cake.

11

Decorate with fresh or dried rose petals and enjoy! Optional extras include: toasted walnuts, crushed hazelnuts, grated fresh coconut, toasted flaked almonds.

Ingredients

For the cake
 225 g grams plain flour
 75 g grams raw cacao powder
 1 pinch Himalayan pink salt
 1.50 tsp bicarbonate of soda
 300 g soft dark brown sugar
 300 ml hot water
 75 g melted coconut oil
 1.50 tsp apple cider vinegar or white or red wine vinegar
For the frosting
 60 ml cold water
 75 g coconut butter NOT oil
 50 g soft dark sugar
 1.50 tbsp 1½ tablespoons raw cacao powder
 150 g (very) good quality dark chocolate finely chopped
 3 drops Rose essence or good quality rosewater
 1 handful rose petals

Directions

1

Preheat the oven to 180°C

Make the frosting first
2

Put all the icing ingredients (except the chopped chocolate) into a heavy based saucepan and bring to the boil, until everything is dissolved.

3

Take it off the heat off the heat and quickly add the finely chopped chocolate and whisk until smooth.

4

Leave to cool.

Make the cake
5

Line the bottom of your spring form cake tin with baking paper. Moo's top tip: Cut a piece of baking paper slightly bigger than the tin, Run the paper under the cold tap. Squeeze out the water and then line the tin with it.

6

Put the flour, bicarb, salt and and cacao in a bowl and mix.

7

Mix separately the sugar, water, melted coconut oil and vinegar then stir into the dry ingredients. Pour into the prepared 20cm/8in round springform cake tin and bake for 35 minutes (check at 30 min mark).

8

Check at the 30 minutes to check if it is already done as all ovens vary for timing.
It will be coming away from the edges of the tin when it is ready and a cake tester will come out clean. This is a fudgy cake and you don't want to over cook it.

9

Remove from oven. Let the cake cool in its tin.

To finish
10

Stir icing with a spatula, and spread over the cake.

11

Decorate with fresh or dried rose petals and enjoy! Optional extras include: toasted walnuts, crushed hazelnuts, grated fresh coconut, toasted flaked almonds.

Chocolate Rose Cake