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Chocolate Rosette Cake


[Chocolate Cake]

  • 1 3/4 cups all-purpose flour

  • 2 cups sugar

  • 3/4 cups good unsweetened cocoa powder

  • 2tsp baking soda

  • 1tsp baking powder

  • 1tsp kosher salt

  • 1 cup buttermilk

  • 1/2 cup vegetable oil

  • 2 extra-large eggs, at room temperature

  • 2tsp vanilla extract

  • 1 cup freshly brewed hot coffee

[Chocolate Buttercream]

  • 2 cups unsalted butter (4 sticks) at room temp

  • 7 1/2 cups powdered sugar

  • 1 cup good quality cocoa powder

  • 1tsp table salt

  • 1tbsp vanilla extract

  • 1/2 cup whole milk or heavy cream

[Steps]

  1. Cake: Preheat oven 175degC.

  2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl and mix until combined.

  3. In another bowl, combine the buttermilk, oil, eggs, and vanilla.

  4. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.

  5. Divide the batter into 4 portions and pour in prepared pan (8inch round pan) and bake for 35 - 40mins, until a cake tester comes out clean.

  6. Cool the cake in pan for 30mins, then turn them out onto a cooling rack and cool completely.

  7. Buttercream: [This recipe is for a chocolate buttercream rose cake. You may need to halve this recipe if you are not making buttercream roses.] Place room temp butter and vanilla into a stand mixer and beat at medium-high for about 3mins until it is light and fluffy.

  8. While butter is in mixer, add powdered sugar, cocoa and salt to a bowl and mix with a whisk.

  9. With mixer off, add in one cup of the powdered sugar and cocoa mixture. Turn mixer on to low and then slowly add in remaining powdered sugar mixture, one cup at a time.

  10. With mixer still on low, add in milk. Turn mixer to medium-high and blend for at least 2mins. Frosting will appear very light, but it will darken as it sets.

  11. Frost cake as shown.

Adapted from I am Baker


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