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Decadent Rose Petal Chocolate Cake with Raspberry Ganache

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A rich and aromatic chocolate cake delicately infused with edible rose petals and topped with a silky, tangy raspberry ganache. Perfect for special occasions or a luxurious treat.

Ingredients

Scale
  • 1 ¾ cups (220 g) all-purpose flour
  • ¾ cup (65 g) unsweetened cocoa powder, sifted
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup (115 g) unsalted butter, softened
  • 1 ¼ cups (250 g) granulated sugar
  • 2 large eggs, room temperature
  • ¾ cup (180 ml) whole milk
  • 1 tsp pure vanilla extract
  • 2 tbsp edible rose petals, fresh or dried, gently folded in
  • 1 cup (125 g) fresh or frozen raspberries, thawed if frozen
  • ¾ cup (180 ml) heavy cream
  • 8 oz (225 g) dark chocolate (60-70% cocoa), chopped
  • 2 tbsp powdered sugar
  • Fresh rose petals for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and lightly flour two 8-inch round cake pans.
  2. Sift together flour, cocoa powder, baking powder, baking soda, and salt in a large bowl.
  3. Using an electric mixer, beat softened butter and granulated sugar on medium speed until fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. With mixer on low, alternately add dry ingredients in three parts and milk in two parts, beginning and ending with dry ingredients. Mix until just combined.
  6. Gently fold in edible rose petals with a spatula.
  7. Divide batter evenly between prepared pans. Tap pans to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  10. Heat heavy cream in a saucepan until just simmering. Pour over chopped dark chocolate in a heatproof bowl. Let sit 2 minutes, then stir until smooth.
  11. Puree raspberries in a blender, strain through a fine mesh sieve to remove seeds, then stir raspberry puree and powdered sugar into ganache until incorporated.
  12. Place one cake layer on serving plate. Spread a generous layer of raspberry ganache on top. Add second cake layer and cover entire cake with remaining ganache.
  13. Decorate with fresh rose petals if desired.
  14. Chill cake for at least 1 hour before serving to let ganache set.

Notes

Gently fold rose petals to avoid bruising and discoloring the batter. Sift dry ingredients for a lighter crumb. Strain raspberry puree to remove seeds for smooth ganache. Chill cake before slicing for cleaner cuts. Warm ganache gently if it thickens too much during assembly.

Nutrition

Keywords: chocolate cake, rose petal cake, raspberry ganache, floral dessert, homemade cake, easy chocolate cake, special occasion cake

Find it online: https://goldensimmer.com/decadent-rose-petal-chocolate-cake-recipe-with-raspberry-ganache-easy-homemade-guide/