Chocolate Rosette Celebration Cake
Dark Chocolate Ganache & Gold Leaf
About This Recipe
This celebration cake is the centrepiece of the Jackson Laurie Pastry curriculum — a technically demanding but deeply satisfying project that teaches you ganache emulsification, piping technique, and the art of building a perfectly level layer cake. The sponge uses both cocoa powder and melted dark chocolate for a deeply flavoured, moist crumb that holds beautifully when sliced.
Method
- 1
Prepare tins
Preheat oven to 175°C (fan 155°C). Grease three 20cm round cake tins and line the bases with baking parchment.
- 2
Mix dry ingredients
Sift together flour, cocoa, baking powder, bicarbonate of soda, and salt into a large bowl. Add both sugars and whisk to combine.
- 3
Mix wet ingredients
In a separate jug, whisk together eggs, buttermilk, coffee, oil, and vanilla. Pour the wet ingredients into the dry and whisk until just combined. Fold in the melted chocolate.
- 4
Bake
Divide batter evenly between the three tins (about 480g per tin). Bake for 32–35 minutes until a skewer inserted in the centre comes out clean. Cool in tins for 10 minutes, then turn out onto wire racks to cool completely.
- 5
Make ganache
Heat cream in a saucepan until just simmering. Pour over chopped chocolate in a bowl. Leave for 2 minutes, then stir from the centre outward until smooth. Add butter, golden syrup, and salt. Stir until glossy. Cool to room temperature, then refrigerate for 1 hour until spreadable.
- 6
Level and fill
Use a serrated knife to level the tops of each sponge. Place one layer on a cake board. Spread a generous layer of ganache (about 5mm thick). Repeat with the second and third layers.
- 7
Crumb coat
Apply a thin 'crumb coat' of ganache all over the outside of the cake. Refrigerate for 20 minutes to set.
- 8
Final coat and pipe
Apply a smooth final coat of ganache. Fill a piping bag fitted with a large star nozzle (1M tip) with the remaining ganache. Pipe rosettes across the top of the cake in concentric circles.
- 9
Decorate
Using tweezers, apply small pieces of gold leaf to the rosettes. Scatter freeze-dried raspberries and rose petals over the top. Serve at room temperature.
Chef's Tips from Chef Marcus Webb
Coffee intensifies the chocolate flavour without making the cake taste of coffee — don't skip it.
For perfectly level layers, weigh the batter into each tin rather than eyeballing it.
The ganache should be the consistency of thick peanut butter for piping — if too soft, chill for 15 more minutes.
Cake layers can be baked 2 days ahead, wrapped in cling film, and stored at room temperature.
Ingredients
Serves 10
Chocolate Sponge (makes 3 layers)
- —300g plain flour
- —80g good-quality cocoa powder
- —2 tsp baking powder
- —1 tsp bicarbonate of soda
- —½ tsp fine salt
- —300g caster sugar
- —150g light brown sugar
- —3 large eggs, room temperature
- —240ml buttermilk
- —240ml strong brewed coffee, cooled
- —120ml neutral oil (sunflower or vegetable)
- —2 tsp vanilla extract
- —100g dark chocolate (70%), melted and cooled
Dark Chocolate Ganache Frosting
- —400g dark chocolate (70%), finely chopped
- —400ml double cream
- —80g unsalted butter, room temperature
- —2 tbsp golden syrup
- —Pinch of fleur de sel
Decoration
- —Edible gold leaf sheets
- —Freeze-dried raspberries
- —Fresh rose petals (food-safe)
Per Serving
Calories
680 kcal
Protein
9g
Fat
42g
Carbohydrates
72g
Fibre
4g
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