Wednesday 3 September 2014

Chocolate Rosette Cake - Non Vegan

I made this cake a few weeks ago for my Papa (Grandfather) for his birthday - he's a big fan of anything chocolate (I wonder where I get it from..) so I knew that it had to be chocolate! 

The piping process

I had recently bought some new icing nozzles and wanted an excuse to try them out - I'd never tried piping rosettes before but I had watched a tonne of how-to videos on the internet -  so I had a go at it and I don't think it turned out too bad!

Chocolate Rosette Cake

Total time: 1 Hour 30 Minutes
Yield: One Two-Tier Cake, Serves 10-12 People
  • 200g Butter (Room Temperature) (1 cup)
  • 200g Granulated Sugar (1 cup)
  • 4 Eggs
  • 160g Self-Raising Flour (1 cup and 1 tbsp)
  • 40g Cocoa Powder (1/3 cup)
  • 100g Butter (Room Temperature) (0.5 cups)
  • 300g Icing Sugar (3 cups)
  • 40g Cocoa Powder (1/3 cup)
  • 2 1/2 Tbsp Milk
Cooking Directions


  1. Preheat the oven to 180°C (fan oven). Grease and line two 7 inch cake tins.
  2. Beat together the butter and sugar until light and fluffy, then beat in the eggs one at a time.
  3. Sift in the self raising flour and cocoa powder, folding until well incorporated in the mixture.
  4. Divide the mixture into two equal portions, then transfer half the cake batter into one tin and the other half into the other tin.
  5. Bake for approximately 30 to 45 minutes, then transfer the cakes to a cooling rack and leave to cool completely whilst making the icing.
  1. Beat the butter until softened, then gradually sift in the icing sugar, beating gently. Fold in the cocoa powder, then add enough milk to make a smooth icing.
  2. Sandwich the two cakes with icing.
  3. Using a 1M icing nozzle, pipe rosettes onto the cake, working your way around the edges before piping on the top of the cake. (See this video for help).
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