Chocolate Rose Cake

Chocolate Rose Cake

Watch the video for this recipe:

As a chocolate lover I have a lot of chocolate recipes on my blog, but this is the first time I’m posting  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, it’s like getting to chocolate heaven indeed.

 

For this recipe is essential to use good quality cocoa powder and good quality chocolate, as their combined flavors will make the cake either heavenly or totally disappointing.  The cocoa based cake is really moist and soft, doesn’t need any additional syrup to get it moist and melt in your mouth.

 

For the frosting I did not use the regular buttercream frosting that most of the recipes are using. I kind of stay away from buttercreams, for my taste, buttercream use just too much sugar.. In no way I am going to use like 7 or 8 cups of powdered sugar just to make a frosting able to be piped nicely. I’ve used a chocolate mousse frosting instead, made with only chocolate, whipping cream, cocoa powder for extra flavor and some gelatin to make it hold it’s shape better. No extra sugar in this frosting and it’s amazing.

 

The recipe is easy, decorate the cake any way you like best and enjoy the most amazing chocolate dessert ever.

 

Related Posts:
Flourless Chocolate Cake with Coffee Mousse
No-Bake Chocolate Biscuit Cake
Nutella Cheesecake

 

Recipe slightly adapted after Foodess

 

 

Prep time clock
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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
Directions
  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 or with few crumbs attached.
  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 ¼ 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- 1/2 cup of frosting.  Add the second layer of cake. Gradually spread a thin layer of 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.
Chocolate Rose Cake-1
Nutrition facts 164 g - Calories:499, Fat: 27.8g, Saturated Fat:13.4g, Carbohydrates:65.7g, Sugar:47.4g, Fiber:4.1g, Protein:6.0g, Cholesterol:55mg, Calories from Fat 250, Sodium 390mg, Potassium 288mg, Vitamin A 6%, Vitamin C 1%, Calcium 6%, Iron 15%,Nutrition Grade D-, daily percent values are based on a 2000 calorie diet
On March 26, 2016 at 11:16 pm, Angelica-Nicole said...
I absolutely love the style of this cake! I just have one question if I may, the gelatin powder mentioned above, is that unsweetened or sweetened gelatin powder? I've never come across this type of powder before. Thank you very much.
On March 28, 2016 at 06:08 pm, Kayle (The Cooking Actress) said...
*swoon* this is my idea of the perfect chocolate cake!! pinning!
On April 06, 2016 at 08:20 am, Priya said...
Hey, Can u please tell me the substitution for eggs...
On April 30, 2016 at 03:19 am, Chathu said...
What can i use instead of buttermilk?
On May 05, 2016 at 08:55 am, Debora said...
Hey! So I tried this for my bf's birthday and the cake was the best chocolate cake I've ever eaten! But the frosting was a complete disaster. I followed the instructions as they are written, I was careful to use chilled whipping cream when necessary, waited for the chocolate mixture to cool completely, bought whipping cream 35% fat (which is not so easy in Brazil), and folded gently the chocolate mixture into the whipped cream, and the result was a completely liquid chocolate sauce (delicious, but useless for frosting). I have no idea what could have gone wrong ): I hate the amount of sugar that goes in buttercream, but it's much easier to make. I'm going to try this again someday. Debora
Re:

It's weird that the frosting turned liquid to you.. when the chocolate and gelatine mixture cools completely it is a bit hard and dense.. not liquid at all.. and once folded into the whipped cream should have had the texture of a mousse like. Is it possible you used more cream to melt the chocolate? was the chocolate mixture almost liquid when you folded into the whipped cream? Let me know, maybe we can figure it out together.

On May 06, 2016 at 07:41 am, Debora said...
I think maybe the problem was with the chocolate and gelatine mixture, I don't remember it being hard and dense. No, I was careful to measure the cream. I'm going to try this again maybe this weekend and I'll let you know. Thanks for the help
On June 11, 2016 at 04:53 pm, Claudia said...
Hello:) I Was wondering what can I add to the frosting to make it instead of chocolate flavored... a strawberry or maybe even red velvet flavored frosting! I would love to try making this delicious cake as a surprise for my husband's b day:) but he is not the biggest chocolate lover per say. I would like to change up the frosting so that he can try it and love it and not tell me that is way too much chocolate for him:) thank you in advance for any response ^_^
On June 23, 2016 at 07:36 am, Kirk said...
is it ok if i don't add the coffee?
On June 23, 2016 at 12:59 pm, Wiam said...
In my country buttermilk is hard to find, can i use normal milk instead
On June 24, 2016 at 09:32 am, Mariana said...
Hi Deborah, Where you could buy the cream 35% in Brazil? I would like to make revenue and also'm Brazilian! hahah You're from what city? Oi Débora, Aonde você conseguiu comprar o creme de leite 35% aqui no Brasil? Gostaria de fazer a receita e também sou brasileira! hahah Você é de qual cidade?
On July 13, 2016 at 03:34 pm, Hiba said...
Hi, I want to try making this cake but I would like to omit the coffee because I don't like the taste of coffee, is there any way to modify the recipe to avoid coffee? Also is there any way that I can make the chocolate mousse without the gelatin?
On September 18, 2016 at 11:52 pm, Susie said...
Your Link to Share via Email is No Longer Working :(
On September 25, 2016 at 06:45 pm, Isabela said...
Just made and tasted wonderful! I substituted whipping cream by heavy cream when mixing to melted chocolate, and then mixed the (completely cooled) result to whipped egg whites. Worked just fine :) Thanks for sharing this recipe!
Re:

I am glad you enjoyed the cake Isabela

On October 03, 2016 at 01:07 pm, Emily said...
You can make your own buttermilk by adding 1 tablespoon of white vinegar to 1 cup of milk and letting it sit for 15 minutes. This cake was amazing! Best chocolate cake recipe I've found . For those not wanted to add coffee because you don't like the taste, I didn't taste the coffee at all! I also had the problem of the frosting being way to runny also.
Re:

If it happens to be too runny.. refrigerate the frosting to let it set a bit before frosting the cake, it helps a lot. 

On October 29, 2016 at 07:26 am, Jennifer said...
Is the cocoa powder in the frosting still unsweetened and just doesn't say?
On February 15, 2017 at 02:28 pm, Veronika said...
I've done many chocolate cakes, but this one is now my favourite! I love it and I love your channel. The frosting was great! I've made this cake for my six year old niece and she loved it. :) Thanks for the recipe.
On July 01, 2017 at 09:43 am, Emma said...
Hey, baking soda always gives my cakes a weird taste. So can I replace it with baking powder? Please reply soon I want to make this tomorrow! xoxo
On November 20, 2017 at 03:12 am, Natalie said...
WOW this is such a beautiful cake! Can't wait to try it :)
On December 14, 2017 at 05:28 am, Atinuke Rasheed said...
I love this recipe it was fantastic and tasted wonderful.
On April 29, 2018 at 12:21 pm, Angela said...
AMAZING! I loved this recipe, it was so simple and such a crowd pleaser. Didn’t try the icing but the cake turned out great. 10/10 recommend
On May 15, 2018 at 02:28 am, Liana Caia said...
Hi. I'd like to ask. Is it possible to reduce the amount of sugar in this recipe? I'm planning on making this for my mom but she can't eat much sugary foods. She likes to eat some cake though and I figured this would be the perfect one to give to her. If I reduce the sugar, should I reduce the amount for other ingredients as well? Thank you.
Re:

Hi Liana.

You can reduce a little bit the amount of  sugar; it is not necessary to reduce the amount for other ingredients.

On June 23, 2018 at 11:14 am, Dc said...
Can I use non-dairy whipping cream? Also what about 30% fat dairy whipping cream?
Re:

Hello Dc

You can use a whipping crem with less fat. 

On September 09, 2018 at 02:15 pm, Elifnur said...
Is it possible to use only one pan and cut the cake in half? Or would it crumble apart?
Re:

Hi Elifnur.

Yes, you can do that.

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