Serves 10-12

Rose petal chocolate cake recipe

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Takes 40 minutes to make, 1 1/4-1 1/2 hours to bake, plus cooling

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, to decorate

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1. Preheat the oven to 160°C/fan140°C/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 11/4-11/2 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 petals to serve.

Nutritional info

Per serving (based on 12): 542kcals, 30.6g fat (18.5g saturated), 6.9g protein, 62.4g carbs, 40g sugar, 1g salt

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