Bake this impressive chocolate gateau, then check out our black forest gateau, white chocolate and raspberry layer cake and chocolate fudge cake.


  • 125g plain flour
  • 125g self-raising flour
  • 50g good quality cocoa powder
  • 1/2 tsp baking powder
  • 350g golden caster sugar
  • 150g light muscovado sugar
  • 100g 36% milk chocolate
  • 150g 72% dark chocolate
  • 250g butter
  • 125ml milk
  • 4 eggs


  • 200ml double cream
  • 100g icing sugar
  • a few drops Nielsen-Massey rose water
  • a few drops pink colouring
  • 4 tbsp raspberry jam
  • fresh raspberries
  • icing sugar
  • crystallised rose petals


  • STEP 1

    Heat the oven to 160C/fan 140C/gas 3. Butter and line 3 x 18cm sandwich tins (this is a runny batter, so if they have loose bases, make sure they fit tightly).

  • STEP 2

    Sift the flours, cocoa and baking powder into a bowl and stir in the sugars. Melt the chocolates together with 180ml water and the butter. Beat the milk with the eggs. Add the chocolate mixture and egg mixture to the flour and whisk well until there are no lumps. Divide between the tins and bake for 40-50 minutes or until risen and firm to the touch. Cool on wire racks in the tin for 30 minutes and then turn out to finish cooling.

  • STEP 3

    Beat the cream to soft peaks and then beat in 2 tbsp icing sugar, rose water and some pink colour. Mix the remaining icing sugar with a little colouring, a drop of rose water and a splash of water if needed. It should be runny and quite pink.

  • STEP 4

    Put a layer of cake on a stand, spread with 2 tbsp of jam and then spoon on half of the rose cream. Sprinkle on half of the raspberries. Add another layer of cake and the remaining jam and rose cream. Put on the top layer and dust it with icing sugar. Run the pink icing around the outside edge of the cake in rings (don’t worry if it forms beads) and use it to stick on the crystallised rose petals.


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