Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
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).
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.
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.
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.