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A slice being taken out of a chocolate rose cake
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Chocolate Rose Cake with Vanilla Whipped Cream

Layers of moist chocolate rose cake, rose ganache, and vanilla bean whipped cream.
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dessert
Servings: 10 slices
Author: Karie

Equipment

  • 6-inch cake pans
  • Stand mixer with paddle and whisk attachments

Ingredients

Chocolate Rose Cake

  • 1 ½ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups boiling water
  • ¼ cup dried roses
  • 4 ounces bittersweet chocolate chopped
  • ½ cup cocoa powder
  • 1 tablespoon rosewater
  • 5 ounces unsalted butter soft
  • 1 cup brown sugar
  • 3 eggs room temperature
  • ½ cup sour cream
  • 1 teaspoon vanilla

Chocolate Rose Ganache

  • 4 ounces semisweet chocolate chopped
  • ⅓ cup heavy cream
  • 1 ½ teaspoons rosewater

Vanilla Bean Whipped Cream

  • 1 cup heavy cream
  • 1 vanilla bean split
  • 1 tablespoon vanilla sugar or regular sugar
  • 1 teaspoon vanilla extract

Instructions

For the cake:

  • Butter three 6-inch cake pans and line the bottoms with parchment. Preheat the oven to 350° F.
  • Sift the flour, soda, baking powder, and salt together and set aside.
  • Place chocolate and cocoa powder in a medium bowl.
  • Steep the dried roses in the boiling water for 5-7 minutes, then strain into the chocolate bowl. Whisk until combined and smooth; add rosewater.
  • In the bowl of a stand mixer with the paddle attachment, cream the butter and brown sugar until fluffy, 2-3 minutes. Add eggs, one at a time, scraping sides down with a spatula in between. Mix until well combined. Add sour cream and vanilla and mix.
  • Add about 1/3 of flour mixture into butter mix and gently combine. While mixer is running, pour half of the chocolate mixture in. Repeat alternating the flour and chocolate mixtures, ending with the last 1/3 of the flour mix.
  • Divide batter between the prepared cake pans and smooth out. Bake until set and just done, about 30-35 minutes. Allow to cool completely.

For rose ganache:

  • Place chopped chocolate in a medium bowl. Scald the cream lightly, removing it from heat just as little bubbles start to form around the edges. Do NOT bring it to a boil.
  • Pour the scalded cream over the chocolate, let sit one minute, and then whisk to combine. Add rosewater and whisk in gently.

For whipped cream:

  • Whisk together cream, vanilla bean seeds, extract, and sugar until soft peaks form.

To assemble cake:

  • Level tops of cakes if they domed while baking. Spread about ½ cup of whipped cream onto the first cake and top with the second layer of cake.
  • Spread about ¼ cup of ganache on the second layer of cake. Top with the third layer of cake and press lightly to adhere.
  • Use remaining ganache to coat the outside of the cake in a thin, even layer. Chill for at least 20 minutes, until ganache is hardened.
  • Frost lightly with the remaining whipped cream and decorate as desired. Chill until ready to serve.

Notes

This cake is best if allowed to warm up at room temperature for about 20 minutes before serving.
You could also make this cake in two 8-inch cake pans instead of three 6-inch pans. They will take a few minutes longer to bake in larger pans.