A chocolate and rose cake with raspberries — perfect not only for Valentine’s Day, but for any occasion (or no occasion at all!) when you want to treat someone special. Soft chocolate layers are filled with delicate rose cream, raspberry jam and fresh raspberries. Presented simply, yet beautifully — and the flavour combination is absolutely delightful.
Ingredients for the chocolate cake:
- 200 g plain flour
- 50 g ground almonds
- 50 g cocoa powder
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 160 g fine brown sugar
- 2 large eggs
- 130 ml rapeseed or sunflower oil
- 140 ml milk
- 60 ml strong brewed coffee (from 1 teaspoon instant coffee)
- 1 teaspoon vanilla extract
All ingredients should be at room temperature. Sift the flour, baking powder, bicarbonate of soda and cocoa into a bowl. Add the ground almonds, mix and set aside.
In a separate bowl, whisk together the eggs, oil, milk, coffee, vanilla extract and brown sugar until just combined. Add the dry ingredients and mix gently with a whisk until just combined — do not use a mixer.
Line the bases of two 20 cm round tins with baking parchment. Divide the batter evenly between the tins.
Bake at 160°C for about 20 minutes, or until a skewer inserted into the centre comes out clean. Remove and allow to cool completely.
Ingredients for the rose cream:
- 200 ml double cream (chilled)
- 50 g mascarpone (chilled)
- 1 tablespoon icing sugar
- 1½ teaspoons rose water (chilled)
- a small amount of pink gel food colouring
Place all ingredients in a mixing bowl and whip until a thick, smooth cream forms.
Additionally:
- ½ cup raspberry jam (or rose petal jam)
- 150 g fresh raspberries
- dried rosebuds or petals, for decoration
Assembly:
Trim the tops of the sponge layers if domed, and crumble the trimmings finely. Place one sponge layer on a serving plate. Spread with raspberry jam. Top with the rose cream (reserve a small amount for covering the sides and decorating the top). Add the raspberries, then cover with the second sponge layer. Spread a thin layer of cream over the sides and coat with the cake crumbs. Use the remaining cream to decorate the top (for example, pipe a heart shape) and finish with dried rosebuds. Chill before serving.
Enjoy!
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