SINGLE-LAYER CHOCOLATE CAKE WITH EDIBLE FLOWERS

by John C. Stahl

This Single-Layer Chocolate Cake with Edible Flowers is a pretty and simple chocolate cake that can be whipped up when you have the need or craving for chocolate cake. No need for frosting for this elegant cake as it is decorated with confectioner’s sugar and edible flowers.

I grow my own pansies during the Spring, Summer and Fall months in planters, did you know that certain varieties are edible?

If you don’t grow your own edible flowers, sometimes I have seen them around Spring time in the produce section of the grocery store.

RECIPE ATTRIBUTION
This recipe is inspired by Chocolate Orange Almond Cake here on Life’s Little Sweets. Single Layer Chocolate Cake with Edible Flowers is a traditional iteration of the original dairy-free recipe.

INGREDIENTS FOR SINGLE-LAYER CHOCOLATE CAKE WITH EDIBLE FLOWERS
1 cup unbleached, all-purpose flour
1 cup organic granulated cane sugar
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon kosher salt
¾ cup whole organic milk
⅓ cup canola oil
1 teaspoon pure vanilla extract
1 large egg
One 8-inch doily (to use with confectioner’s sugar to get a pattern on the top of the cake)
1 tablespoon of confectioner’s sugar, plus more, if needed
edible flowers, preferably organic (I used pansies from my garden)

KITCHEN TOOLS NEEDED FOR SINGLE-LAYER CHOCOLATE CAKE WITH EDIBLE FLOWERS
medium mixing bowl
large mixing bowl
electric hand or stand mixer
baking spatula
tea strainer or flour sifter
kitchen scissors

INGREDIENTS
1 cup unbleached, , all-purpose flour
1 cup organic granulated cane sugar
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon kosher salt
¾ cup whole organic milk
⅓ cup canola oil
1 teaspoon pure vanilla extract
1 large egg
One 8-inch doily, (to use with confectioner’s sugar to get a pattern on the top of the cake)
1 tablespoon of confectioner’s sugar, , plus more, if needed
edible flowers, , preferably organic (I used pansies from my garden), washed and dry

INSTRUCTIONS
Preheat your oven to 350 degrees.
Grease and lightly flour a 9 x 2 inch round cake pan.
Using a large mixing bowl, stir together flour, sugar, cocoa powder, baking soda, baking powder, and kosher salt, making sure the dry ingredients are well blended. Add the milk, canola oil and pure vanilla extract. Beat until just combined. Add the large egg and beat for a couple of minutes more, then spread batter into the prepared pan.
Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Cool the cake in the pan on a wire rack for 10 minutes, then remove the cake from the pan. Allow to cool before applying the confectioner’s sugar over the doily in a desired pattern.
Decorate with clean edible flowers.
**Place 8 inch doily over top of cake. Put a tablespoon or so of confectioners sugar in a tea strainer. Gently tap the tea strainer over the doily cut outs. Remove doily.
**I cut off the rounded top with a bread knife, turned the cake over and applied the confectioner’s sugar to the “bottom” of the cake, giving a more uniform appearance and flatter surface for the doily design.

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