Rose Petal Chocolate Cake
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Rose Petal Chocolate Cake

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Serves 12

de luxe chocolate cake that's brimful of sweet sherry and decorated with a pink petals

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  • * 125g butter, softened, plus extra
  • * 250ml milk
  • * 1 tbsp white wine vinegar
  • * 125g plain chocolate (50% cocoa solids), broken up
  • * 350g self-raising flour, sifted
  • * 15g cocoa, sifted
  • * 1 tsp bicarbonate of soda
  • * 250g golden caster sugar
  • * 2 medium eggs, beaten
  • * For filling and decoration
  • * 4 tbsp sweet sherry or Marsala (optional)
  • * 185g plain chocolate (50% cocoa solids), broken up
  • * 100g butter, diced
  • * 100ml double cream
  • * 1 large pink rose, or homemade fondant petals to decorate


    1. Preheat the oven to 160C/fan140C/gas 3. Grease and base line a 20cm round, deep cake tin with baking paper. Put the milk in a jug and add the vinegar – it will curdle. Melt the chocolate in a large bowl set over a pan of simmering water, making sure the bottom of the bowl doesn't touch the water. Stir until smooth.
    2. Add the butter and remaining cake ingredients plus the milk mixture to the melted chocolate. Beat until smooth, then tip into the tin. Bake for 1 1/4-1 1/2 hours or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely.
    3. Using a bread knife, halve the cake horizontally. Sprinkle the cut sides with sherry or Marsala, if using.
    4. Melt the chocolate and butter in a pan over a low heat. Stir until smooth, then remove from the heat. Cool for a few minutes, then beat in the cream. Set aside to thicken slightly.
    5. To decorate, use a quarter of the icing to sandwich the 2 cake halves together. Spread the remaining icing over the top and sides of the cake. Decorate with rose flower or fondant petals to serve.

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