Nigella's Dense Chocolate Cake Flavoured with Rose
Dense and sticky, like a good gingerbread, Nigella's dense chocolate cake is the business. This version is made with wholemeal flour, flavoured lightly with rose and covered in rose chocolate ganache.
Melt the chocolate in a bowl suspended over a pan of hot, but not boiling water and leave to cool a little.
Cream the sugar together with the butter until light in both colour and texture.
Beat in the eggs, one by one, until all incorporated.
Beat in the melted chocolate and along with the rose water.
Sieve in the flour and bicarbonate of soda and fold in to the chocolate mixture alternately with the water.
Pour into a 23cm (9") round silicone cake mould or lined tin. Bake at 190℃ (375℉, Gas 5) for 25 minutes then for a further 20 minutes at 170℃ (338℉, Gas 3) until well risen but still slightly gooey inside.
Leave to cool completely before turning out.
Rose Ganache
Melt the chocolate in a pan over a low heat with the double cream.
Add the butter and rose water then stir until smooth.
Leave to cool until just firm enough to stay on the cake without running down the sides.
Spread over the top of the cake.
Notes
For the optional fairy godmother's wand decoration:
Cut the tops off two chocolate fingers and place together on the cake to form a wand.
Spray the top with gold shimmer.
Add stars sparking out of the wand's tip and then dust the cake with edible gold glitter.
Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.