Mount Stewart’s chocolate and rosewater cake

This luxurious chocolate and rose cake from Mount Stewart is a summer showstopper that's perfect for any occasion. Wonderfully scrumptious and rich with dark chocolate, this fragrant cake is delicately balanced with the floral aroma of roses.

Cakes and bakes
Iced chocolate and rose cake, yellow and pink rose petals ontop
  • Preparation time 30 minutes (prep. time)
  • Cooking time 20 minutes (cooking time)
  • Serves 12-14


For the cake

  • 250g dark chocolate
  • 350g butter
  • 350g caster sugar
  • 300g self-raising flour
  • 50g cocoa powder
  • 6 eggs
  • 2 tbsp milk
  • Pinch of salt


For the icing

  • 200g butter
  • 350g icing sugar
  • 5ml rosewater
  • 2 tbsp milk
  • Pinch of salt


  1. Preheat the oven to 160°C or gas mark 3, and lightly grease the inside of four 18cm sandwich tins, then line with non-stick baking paper.
  2. For the cake, place the chocolate in a heatproof bowl and melt over a pan of boiling water.  Remove from the heat and allow to cool slightly.
  3. Meanwhile, put the butter and sugar into a bowl and cream together until light and fluffy.
  4. Mix together the eggs and milk and gradually add to the butter and sugar mix.
  5. Next sift in the flour and cocoa powder, along with a  pinch of salt and fold together gently.
  6. Finally, mix in the slightly cooled melted chocolate.
  7. Divide equally between the four tins and bake in the oven for approximately 20 minutes.
  8. For the icing, beat together the butter and half the icing sugar until smooth.  Add the remaining icing sugar and milk, followed by the salt and rosewater.
  9. Once your  sponges have cooled completely, sandwich them together with the icing and finish with a final layer on top.