Lychee Rose Chocolate Cake
Difficulty: Easy | Makes: 8 Servings
Floral, fruity, and delicious! This Lychee Rose Chocolate Layer Cake by @foodie_renee almost looks too good to eat!
For the Cake
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 tsp baking soda
- 1 teaspoon salt
- 1 cup milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 can Roland® Lychees in Heavy Syrup
For the Frosting
- 16 oz heavy cream
- 8 oz mascarpone cheese
- 1/4 cup Roland® Lychees in Heavy Syrup (syrup only)
- 1/4 cup rose syrup
Directions
- Preheat oven to 350º F. Prepare three 8-inch cake pans by spraying with baking spray or buttering and lightly flouring
- Add flour, sugar, cocoa, baking powder, baking soda and salt to a stand mixer. Whisk through to combine
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter until well combined
- Distribute cake batter evenly between the three prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean
- Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely
- While baking, prepare the frosting. Drain the lychee from the can, save the syrup for later use. Slice 10 lychee into small pieces. Set aside
- In the bowl, whisk together the mascarpone and heavy cream until smooth. Add Lychee syrup and rose syrup, whisk again until soft peaks form
- To assemble, place one layer of cake on a cake stand. Brush generously with lychee syrup
- Top with approximately 1 cup whipped cream and spread evenly. Top with sliced lychee and gently press them into the whipped cream. Repeat with remaining layers and frost the outside of the cake
- Decorate with cream, whole lychees and rose petals on top if desired
