Easy Chocolate And Rose Bundt Cake
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My scrumptious Chocolate And Rose Bundt Cake is incredibly moist, really easy to make and is topped with white chocolate ganache and lovely candied rose petals that are edible! This cake is absolutely perfect for those looking for an easy option and need something quick and easy to whip up at a moment’s notice!
Easy Chocolate And Rose Bundt Cake
Moist Chocolate Bundt Cake
Serves 16
Ingredients
Chocolate Bundt Cake
- 2 cups / 450 g unsalted butter
- 2 cups / 420 g caster sugar
- 1 1/2 cups / 300 g brown sugar
- 1 tsp / 1 tsp salt
- 2 tsp / 2 tsp vanilla extract
- 6 / 6 large eggs
- 3 1/2 cups / 525 g all-purpose flour
- 1 1/2 cups / 150 g cocoa powder
- 2 tsp / 2 tsp baking powder
- 2 tsp / 2 tsp baking soda
- 1 cup / 250 ml boiling water
- 2 cups / 560 g sour cream
White Chocolate Ganache
- 1 cup / 200 g white chocolate
- 60 ml / 60 ml heavy cream
- 1 tbsp / 1 tbsp glucose
- 1 drop / 1 drop pink food gel
Candied Roses
- 1 / 1 unsprayed edible rose, see notes
- 1 / 1 egg white
- 1/2 cup / 100 g caster sugar
Learn How To Make it! [VIDEO]
Instructions
Chocolate Bundt Cake
- Preheat your oven to 180°C / 350°F. This recipe makes a tall Bundt cake to be used with a deep Bundt pan.The one I used was the Nordic Ware Anniversary Bundt Pan. If you want to make a shorter Bundt cake, simply half every ingredient in the Chocolate cake recipe only.
- Add the butter, sugar, salt and vanilla extract into the bowl of a stand mixer fitted with the paddle attachment. Mix on medium high speed for 3 minutes until pale and creamy. Next, add the eggs, one at a time, mixing each time.
- Scrape the bowl down and add half the flour, all of the cocoa powder along with the baking powder and bicarb soda and mix on low speed until well combined. The batter will be really thick. Add the remaining flour and mix until well combined. Add the boiling water and mix until well combined. Then add the sour cream and fold through until the batter is evenly mixed.
- To prepare your Bundt pan, brush the inside with melted butter or shortening. Dust with cocoa powder and then turnBundt pan upside down in your sink to get rid of excess. You want to prepare it right before you add the batter. Pour the batter in and flatten using your spatula. Bake for 55 minutes or until a toothpick comes out clean.
- Once the cake has baked, allow to cool for 15 minutes. Use a large, serrated knife to flatten off the cake if needed before placing a cooling rack on top. Flip it over and then lift the pan up to release the cake. If the cake won’t release, you can gently jiggle it from side to side to encourage it to come away from the pan.
Candied Rose Petals
- See notes, for the types of roses suitable for this recipe! Lay the rose petals flat on top of one half of a clean kitchen towel and spray with water. Fold the towel over the roses and gently press to dry, then flip the towel over and repeat.
- Use a kitchen brush to brush the rose petals with egg white on both sides, then sprinkle both sides with caster sugar. Allow to sit at room temperature for 2-3 hours until hardened.
White Chocolate Ganache
- Add the white chocolate, cream and glucose syrup to a heat proof bowl and microwave for 30 seconds at a time, stirring each time until smooth. Add the pink food gel (optional) and mix until evenly colored. Set aside to cool slightly before drizzling on the cake. Top with candied rose petals right before serving.
Notes
Rose petals
You want to make sure you’re using unsprayed rose petals. Nothing that has been sprayed with pesticides. Even though your roses are unsprayed you still want to wash and dry them before using on your desserts!
Storage
Cake can be stored in an airtight container for up to three days.
Nutrition
Calories : 543kcal
Carbonhydrates: 53g
Protein: 8g
Fat: 36g
Saturated Fat: 22g
Trans Fat : 1g
Cholesterol: 144mg
Sodium: 406mg
Potassium : 280mg
Fiber: 3g
Sugar : 26g
Vitamin A: 1035IU
Vitamin C: 1mg
Calcium: 128mg
Iron: 3mg
Nutrition Disclosure
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