Chocolate Rosette Cake is the answer, no matter what the question is.
It is not just a dessert; it is…
an experience that beckons with the promise of rich, moist layers folded in luxurious chocolate buttercream. Each bite is a heavenly delight, perfectly crafted and artfully arranged into rosettes that are as beautiful as they are delicious. Whether you’re celebrating a birthday, an anniversary, or simply treating yourself to something special, this cake is the ultimate way to lift the spirits and satisfy those sweet cravings. Let’s bake this dreamy, decadent chocolate cake that’s sure to wow everyone at the table. Together!
Artfully arranged into rosettes that are as beautiful as they are delicious
-The bchef baker
Base Ingredients
- 1.5 cups flour (all-purpose)
- 1 cup sugar
- 1/2 cup cocoa powder (unsweetened)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup oil (vegetable or canola)
- 1 cup curd (plain yogurt)
- 1/2 cup milk (room temperature)
- 1 tsp vanilla essence
- 1 tsp vinegar
Chocolate Buttercream Ingredients
- 1 cup butter (room temperature)
- 3 cups powdered sugar
- 1/2 cup cocoa powder
- 1-2 tbsp milk (if needed for consistency)
- 1 tsp vanilla essence
Method
- Preheat and Prepare:
Preheat your oven to 180°C (350°F). Grease and line two 8-inch round cake pans with parchment paper. - Make the Cake Batter:
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk the oil, curd, milk, and vanilla essence until well combined.
- Pour the wet ingredients into the dry ingredients and mix until smooth. Add the vinegar as the final ingredient and gently fold it in. The batter will be smooth and slightly thick.
- Bake the Cake:
Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. - Prepare the Chocolate Buttercream:
- In a mixing bowl, beat the butter until creamy and smooth.
- Gradually add powdered sugar and cocoa powder, beating on low speed to combine. Add vanilla essence and a tablespoon of milk (if needed) to achieve a smooth, spreadable consistency.
- Assemble the Cake:
- Place one cake layer on a serving plate. Spread a generous amount of chocolate buttercream on top, then place the second cake layer over it.
- Apply a thin layer of buttercream around the sides and top of the cake for a smooth base layer (crumb coat), then refrigerate for 15-20 minutes to set.
- Pipe the Rosettes:
- Transfer the remaining chocolate buttercream to a piping bag fitted with a large star tip.
- Starting from the outside edge, pipe small, tight circles (rosettes) around the top of the cake. Continue until the entire top is covered with rosettes. For added decoration, you can also pipe rosettes around the sides of the cake.
- Chill and Serve:
Refrigerate the cake for 30 minutes to allow the rosettes to set. Slice and enjoy your beautifully decorated chocolate rosette cake!
And there you have it—a gorgeous chocolate rosette cake that’s sure to be the star of any celebration! With its rich flavor and rosy appearance, it’s a dessert that’s bound to impress. I hope you enjoyed making it as much as I did sharing the recipe with you. Can’t wait to share more tasty adventures with you in the next one. Until next time, Keep mixing, keep baking, and keep smilinggg!