Le Creuset Rose Petal Chocolate Raspberry Cake Recipe

Indulge in this decadent chocolate sponge, topped with fresh raspberries and a delicate rose petal garnish. Perfect for treating a loved one on Valentine’s Day or any special occasion. Simple to bake and irresistibly delicious!

1. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4
2. Position an oven shelf in the centre of the oven. Line the base of the Le Creuset Cast Iron Heart Casserole with baking paper and lightly grease both the parchment and the sides of the casserole with softened butter.
3. Sift the flour, cocoa powder, baking powder, and salt into a large mixing bowl. Add the caster sugar, softened butter, unbeaten eggs, Greek yogurt, rosewater, and vanilla extract. Mix everything together with a wooden spoon for 1–2 minutes until the batter is smooth and creamy. Gently fold in the raspberries, pressing them down slightly as you go. Transfer the mixture to the prepared casserole dish and smooth the surface evenly.
4. Bake for 45–50 minutes. To check if the cake is fully baked, insert a skewer into the centre, it should come out clean. If not, bake for an additional 3–5 minutes. Once done, place the casserole on a wire rack and allow the cake to cool completely before removing.
5. To decorate, melt the chocolate in a heatproof bowl and set over a saucepan of gently simmering water, ensuring the water doesn’t touch the bottom of the bowl. Drizzle the melted chocolate over the cake and scatter a few raspberries on top. Just before serving, add a handful of pink or red rose petals and a light dusting of icing sugar for the perfect finishing touch.
6. When ready to serve, cut the cake with a plastic knife to prevent scratching the enamel surface. Alternatively, use a plastic or silicone spatula to gently loosen the cake from the casserole by running it around the edges.