My scrumptious Chocolate And Rose Bundt Cake is incredibly moist, really easy to make and is topped with white chocolate ganache and lovely candied rose petals that are edible! This cake is absolutely perfect for those looking for an easy option and need something quick and easy to whip up at a moments notice! RECIPE BELOW MORE RECIPES HERE:http://thescranline.comFOLLOW ME:INSTAGRAM: https://www.instagram.com/TheScranLine/FACEBOOK: http://facebook.com/TheScranLinePINTEREST: https://au.pinterest.com/TheScranLine/TWITTER: http://www.twitter.com/TheScranLine RECIPE Chocolate Bundt Cake450g - 2 cups unsalted butter, softened420g - 2 cups caster sugar300g - 1 1/2 cups brown sugar1 tsp salt2 tsp vanilla extract6 large eggs525g - 3 1/2 cups all-purpose flour150g - 1 1/2 cups cocoa powder2 tsp baking powder2 tsp bicarb soda250ml - 1 cup boiling water560g - 2 cups sour cream or Greek yogurtWhite Chocolate Ganache1 cup200g white chocolate60ml - 1/4 cup heavy cream1 tbsp glucose syrup (optional)1 drop pink food gelCandied Rose petals1 unsprayed edible rose (see notes)1 large egg white1/2 cup caster sugarInstructions: Chocolate Bundt CakePreheat your oven to 180C / 350F. This recipe makes a tall Bundt cake to be used with a deep Bundt pan. The one I used was the Nordic Ware Anniversary Bundt Pan. If you want to make a shorter Bundt cake, simply half every ingredient in the Chocolate cake recipe only. the butter, sugar, salt and vanilla extract into the bowl of a stand mixer fitted with the paddle attachment. Mix on medium high speed for 3 minutes until pale and creamy. Next, add the eggs, one at a time, mixing each time.Scrape the bowl down and add half the flour, all of the cocoa powder along with the baking powder and bicarb soda and mix on low speed until well combined. The batter will be really thick. Add the remaining flour and mix until well combined. Add the boiling water and mix until well combined. Then add the sour cream and fold through until the batter is evenly mixed.To prepare your Bundt pan, brush the inside with melted butter or shortening. Dust with cocoa powder and then turn Bundt pan upside down in your sink to get rid of excess. You want to prepare it right before you add the batter. Pour the batter in and flatten using your spatula. Bake for 55 minutes or until a toothpick comes out clean.Once the cake has baked, allow to cool for 15 minutes/ Use a large, serrated knife to flatted off the cake if needed before placing a cooling rack on top. Flip it over and then lift the pan up to release the cake. If the cake wont release, you can gently jiggle it from side to side to encourage it to come away from the pan.Candied Rose PetalsSee notes, for the types of roses suitable for this recipe!Lay the rose petals flat on top of one half of a clean kitchen towel and spray with water. Fold the towel over the roses and gently press to dry, then flip the towel over and repeat.Use a kitchen brush to brush the rose petals with egg white on both sides, then sprinkle both sides with caster sugar. Allow to sit at room temperature for 2-3 hours until hardened.White Chocolate GanacheAdd the white chocolate, cream and glucose syrup to a heat proof bowl and microwave for 30 seconds at a time, stirring each time until smooth. Add the pink food gel (optional) and mix until evenly colored. Set aside to cool slightly before drizzling on the cake. Top with candied rose petals right before serving.NotesRose petalsYou want to make sure youre using unsprayed rose petals. Nothing that has been sprayed with pesticides. Even though your roses are unsprayed you still want to wash and dry them before using on your desserts!StorageCake can be stored in an airtight container for up to three days.TIMESTAMPS00:00 - INTRO00:24 - MAKING THE BATTER02:16 - DO THIS AND YOUR BUNDT CAKE WILL NEVER STICK AGAIN!03:07 - LETTING THE CAKE COOL03:30 - CANDIED ROSES04:38 - CHOCOLATE GANACHE05:08 - ASSEMBLING THE CAKE05:39 - OUTRO05:50 - MY NEW WEBSITE!06:06 - THANKS FOR WATCHING!#thescranline
