Double rose and chocolate cake recipe

(24 ratings)

Our double rose and chocolate cake is a sophisticated Persian twist on the classic bake.

(Image credit: TI Media Limited)
Preparation Time30 mins
Cooking Time30 mins Serve quickly if using fresh petals
Total Time1 hours
Nutrition Per PortionRDA
Calories518 Kcal26%
Fat33 g47%
Saturated Fat19.5 g98%
Carbohydrates53 g20%

Our double rose and chocolate cake is a sophisticated Persian twist on the classic bake. Unlike our traditional chocolate cake, this delicious treat contains mood-enhancing rose extract and a touch of allspice - making this double rose and chocolate cake the ultimate feel-good treat. If you are making it and intend to assemble it straight away, do have the patience to let the cake cool first or your icing will melt off.


For the sponge:

  • 175g (6oz) butter, at room temperature
  • 175g caster sugar
  • 3 eggs, at room temperature
  • 1tsp milk
  • 175g (6oz) self-raising flour, sifted
  • 45g (1½oz) cocoa powder
  • 1tsp baking powder
  • ½tsp allspice
  • ½tsp rose extract
  • ½tsp vanilla extract

For the chocolate icing:

  • 200g (7oz) icing sugar
  • 45g (1½oz) cocoa powder
  • 200g (7oz) butter
  • 1tbsp milk
  • 1tsp vanilla extract
  • Rose petals, to decorate

You will need:

  • 20cm (8in) round or square cake tin, greased and lined with greaseproof paper




  1. Heat the oven to 160C/Gas 3. For the sponge, cream the butter and sugar in a large bowl, beating until light and pale. Add the eggs one at a time, then the milk, and continue to beat until you leave a trail on the surface when the whisk is lifted (with an electric mixer, about 5 mins).
  2. Gently fold half the flour into the mixture. When it’s well combined, fold in the other remaining flour along with the cocoa powder, baking powder and allspice. Stir in the rose and vanilla extracts.
  3. Turn the mixture into the prepared tin and bake for about 30-35 mins or until a skewer inserted into the middle comes out clean.
  4. Remove from the oven and leave to cool. Turn out onto a wire rack and remove the greaseproof paper.
  5. Turn the chocolate sponge cake upside down so the top becomes the bottom, then slice in half horizontally.
  6. For the chocolate icing, use an electric whisk to beat together all the ingredients (apart from the flowers) until smooth. Spead a third in the middle of the cake, and the rest on top and around the sides. Decorate with rose petals.
Top Tip for making Double rose and chocolate cake

Accurate identification of flowers is essential – if in doubt, don’t eat!

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Elisa Roche
Freelance food writer

Elisa is a chef, food stylist and journalist. She has also been the editorial director of food and drinks content for more than 40 magazines and websites. As well as being host of the brand new Careers Conversations series podcast at Food Matters Live.