Chocolate, Raspberry and Rose Cake

Chocolate, Raspberry and Rose Cake

  • Preparation 35 min
  • Cooking 30 min
  • Cooling 2 h
  • Makes 8 servings
  • Végétarien

Categories

Ingredients

  • Cake

    • ½ cup (75 g) unbleached all-purpose flour
    • ½ cup (65 g) ground almonds
    • ¼ cup (25 g) cocoa powder, sifted
    • ½ tsp baking soda
    • ½ tsp baking powder
    • ¼ tsp salt
    • 2 eggs, at room temperature
    • ½ cup (105 g) sugar
    • ¼ cup (55 g) brown sugar
    • ¼ cup (60 ml) canola oil
    • ⅔ cup (150 ml) buttermilk
    • 1 cup (135 g) fresh raspberries
  • Ganache

    • 7 oz (200 g) 52% to 58% dark chocolate
    • ⅔ cup (150 ml) 35% cream
    • 1 tbsp (15 ml) rose water (see note)
    • 2 tbsp roasted almonds, chopped
    • Dried rose petals, to taste (see note)

Preparation

  • Cake

  • Ganache

Note from Ricardo

Rose water can be found in the baking aisle of most supermarkets. Edible dried rose petals are available in some gourmet food shops or health food stores.

Personal Note

To help you with this recipe

RICARDO Non-Stick Square Pan

RICARDO Non-Stick Square Pan

17.99 $

This non-stick square pan is the ideal size for baking granola bars, date squares or sugar fudge. Its durable non-stick coating and slightly rounded corners ensure even cooking as well as easy unmoulding and cleaning.

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