Chocolate, Raspberry and Rose Cake

  • Preparation 35 MIN
    Cooking 30 MIN
    Cooling 2 H
  • Makes 8 servings






  1. 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.
  2. In a bowl, combine the flour, ground almonds, cocoa powder, baking soda, baking powder and salt.
  3. 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.
  4. 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.


  1. Meanwhile, place the chocolate in a bowl.
  2. In a pot, bring the cream and rose water to a boil. Remove from the heat and pour over the chocolate. Let melt for 2 minutes without stirring. Whisk until smooth. Let cool for 1 hour at room temperature or until thickened but still spreadable.
  3. Using a spatula, spread the ganache over the top of the cake. Sprinkle with the almonds and rose petals. The cake will keep for 3 days, covered, at room temperature.


Rose water can be found in the baking aisle of most supermarkets. Edible dried rose petals are available in some gourmet food shops or health food stores.

To help you with this recipe

Non-Stick Square Pan

This non-stick square pan is the ideal size for baking granola bars, date squares or sugar fudge. Its durable non-stick coating and slightly rounded corners ensure even cooking as well as easy unmoulding and cleaning.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.