Chocolate, Raspberry and Rose Cake
Chocolate, Raspberry and Rose Cake
Ingredients
- 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
- 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)
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of an 8-inch (20 cm) square pan and line the bottom with a strip of parchment paper, letting it hang over two sides.
- In a bowl, combine the flour, ground almonds, cocoa powder, baking soda, baking powder and salt.
- In another bowl, whisk the eggs, sugar, brown sugar and oil with an electric mixer. With the machine running on low speed, or with a wooden spoon, add the dry ingredients alternating with the buttermilk. Spread the batter out in the prepared pan and top with the raspberries.
- Bake for 30 to 35 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool completely on a wire rack, about 2 hours. Unmould.
Chocolate, Raspberry and Rose Cake