Raspberry and rose chocolate cake

Name: Raspberry and rose chocolate cake
Total time: 1 h 30 min
Ingredients: 340g of plain flour, sifted; 525g of golden caster sugar; 125g of cacao powder, sifted; 2 1/4 tsp baking powder; 2 1/4 tsp bicarbonate of soda; 3 eggs; 375ml of milk; 185ml of oil, (a flavourless oil such as sunflower or rapeseed oil); 3 tsp vanilla extract; 250ml of boiling water; butter, for greasing; 15g of caster sugar; 5g of pectin; 100g of raspberry purée; 100g of raspberries, fresh or frozen; 115ml of egg white, (approx. 3-4 large egg whites); 200g of caster sugar; 280g of unsalted butter, cubed, at room temperature; 2 drops of rose extract; food colouring, pink or red; rose petals, to decorate

by Angela Field

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Dessert
medium
8
1 hour 30 minutes

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This beautiful raspberry and rose chocolate layer cake recipe is perfect for a celebration. The raspberry compote centre ensures that the flavour of rose is not overpowering, with both flavours complementing the rich dark cacao sponge perfectly.

First published in 2017

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Mother’s Day is rapidly approaching and it’s always lovely to give something homemade. Chocolates, flowers and cakes are all popular gifts for mums, so why not make something that combines all three in this raspberry and rose chocolate cake, a delicious moist chocolate cake made with cacao powder, filled with raspberry compote and decorated with rose Swiss meringue buttercream and rose petals.

Cacao powder is non alkalised and prepared naturally which means it has higher levels of flavanols, antioxidants and proteins than Dutch processed cocoa powder. So you’ll also be looking after your Mum when you give her this cake.

This cake can be made over a couple of days if you are short on time. The compote will keep for at least a week, and the chocolate cakes can be made the day before and wrapped in cling film when they’re cool. The buttercream has to be made and used right away though, so make sure you plan ahead.

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Ingredients

Metric

Imperial

Chocolate cake

340g of plain flour, sifted
525g of golden caster sugar
125g of cacao powder, sifted
2 1/4 tsp baking powder
2 1/4 tsp bicarbonate of soda
3 eggs
375ml of milk
185ml of oil, (a flavourless oil such as sunflower or rapeseed oil)
3 tsp vanilla extract
250ml of boiling water
butter, for greasing

Raspberry compote

15g of caster sugar
5g of pectin
100g of raspberry purée
100g of raspberries, fresh or frozen

Rose Swiss meringue buttercream

115ml of egg white, (approx. 3-4 large egg whites)
200g of caster sugar
280g of unsalted butter, cubed, at room temperature
2 drops of rose extract
food colouring, pink or red

To serve

rose petals, to decorate

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Method

To make the chocolate cake, preheat the oven to 170°C/gas mark 3.5

Grease and line the base of three 20cm sandwich tins with baking parchment and set to one side

Place all of the chocolate cake ingredients in a bowl, except for the boiling water. Evenly combine the mixture using a wooden spoon

Slowly whisk in the water a little at a time, it is evenly combined. The mixture will be really runny, this is fine. Divide the mixture between the prepared tins, you should have approximately 610g of batter per tin, but do double check

Bake the cakes in the oven for 25–30 minutes until the cakes are cooked through and a skewer comes out clean

Leave the cakes to cool in their tins for 15 minutes before removing. Remove the paper from the base and allow each sponge to cool on a wire rack

To make the raspberry compote, combine the raspberry purée and raspberries in a saucepan and heat gently, bringing the mixture to a boil

Mix the sugar and pectin in a small bowl and add this to the saucepan. Stir to mix it in evenly and cook the mixture for 3–4 minutes. Pour into a bowl and leave to cool

To make the rose Swiss meringue buttercream, place the egg whites and sugar in the bowl of a stand mixer and place over a pan of gently simmering water

Whisk until the temperature reaches 65°C – this will take around 10 minutes, the mixture should become thick. Remove the bowl from the heat, attach to your stand mixer and whisk until it cools to room temperature and has thickened

Add the cubed butter in batches until it has fully combined, then add a few drops of rose extract, adding more to taste if necessary. Add the food colouring until you reach the desired shade of pink, then place the buttercream in a piping bag fitted with a 1cm round nozzle

Take the cooled cakes and if necessary trim the tops to make them flat. Place a blob of buttercream on a plate or cake stand and put the first layer of cake on top of it – the buttercream will keep the cake in place

Pipe blobs of buttercream around the edge of the cake in a ring and spread a layer of compote inside the ring

Place the other piece of cake on top and repeat, piping a ring of buttercream around the edge of the cake and spreading a layer of compote inside the ring

Add the third and final layer of cake and pipe a ring of buttercream around the outside edge of the cake. Draw across the blobs with a small stepped palette knife, working towards the centre of the cake. Then pipe another ring of blobs covering the tails of the previous ones and draw across them again with the palette knife

Continue until the whole top of the cake is covered, and finish with a final blob in the centre of the cake. Sprinkle with rose petals and serve. The cake can be stored at room temperature and is best eaten within 3 days of baking

First published in 2017

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Angela Field

In her spare time, Angela develops recipes for her blog Patisserie Makes Perfect and indulges in her passion for photography. As the name would suggest, she has a keen interest in patisserie and strives to use the best possible ingredients and classical techniques throughout her work.

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