With a few simple pantry staples one can create this luscious chocolate cake and although it has no egg, no milk and no butter you can't tell otherwise. Every time I make this cake there isn't a crumb left on the plate. So simple and hardly an effort; truly making this cake a labour of love.
Chocolate Rosewater Cake
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1 1/2 cups unbleached all purpose flour
3 tablespoons cocoa powder
1 teaspoon baking soda
3/4 cup white sugar
1/2 teaspoon salt
1 cup of water
5 tablespoons light olive oil
1 to 2 teaspoons rosewater extract
1 teaspoon white vinegar
Chocolate Icing:
1 cup butter, softened
3 to 4 cups icing sugar
1/2 cup cocoa powder
1 to 2 tablespoons milk
1 teaspoon vanilla extract
In a large bowl beat the butter until fluffy. Add 3 cups of icing sugar, cocoa powder, 1 tablespoon of milk and the vanilla extract. Beat until fluffy.
*Adjust with more milk; depending on what consistency you are looking for.
Preheat oven to 350ºF and butter and flour a round cake tin and line the bottom with a piece of baking parchment paper.
In a large bowl blend together the flour, cocoa powder, baking soda, sugar and salt. Create a well in the centre of the mixture and add the water, oil, rosewater and vinegar. Stir and mix well.
Pour the batter into the prepared cake baking tin and bake for 30 to 35 minutes or until a toothpick inserted into the centre comes out clean. Allow the cake to cool completely on a wire rack.
Once cooled carefully remove cake form the tin and place on a serving plate. Make the chocolate icing and you want the cake to be completely cold before adding any icing. Icing and decorate with crushed edible rose petals.
Notes: You may make the icing while the cake is baking just cover the bowl and pop it in the refrigerator until ready to use. You will have to let the icing sit for about 20 minutes, when taken from the refrigerator, to reach a spreadable consistency and beat briefly to help this along, making sure it's spreadably smooth.
Stay warm, safe and have a lovely weekend everyone! - JD