Turkish Delight Chocolate Cake Recipe- Rose & Mascarpone Frosting

Last Updated on 2 months by Neha Deshmukh

Turkish Delight Chocolate Cake Recipe – Rose & Mascarpone Frosting

Hey everyone! If you’re anything like me, you’re always on the lookout for a cake that’s a little bit different. Something special. Well, let me tell you, this Turkish Delight Chocolate Cake is it! It’s a dreamy combination of rich chocolate, delicate rose, and the delightful chewiness of Turkish Delight. I first made this for a friend’s birthday, and it was a total hit – everyone raved about the unique flavour!

Why You’ll Love This Recipe

This isn’t your average chocolate cake. The rose and mascarpone frosting adds a beautiful floral note that perfectly complements the dark chocolate. Plus, the chopped Turkish Delight sprinkled on top gives it a lovely texture and a touch of exotic sweetness. It’s a showstopper, but surprisingly achievable for a home baker. Trust me, you’ll love it!

Ingredients

Here’s what you’ll need to create this masterpiece:

• 450g light brown sugar
• 200g softened butter
• 375g caster sugar
• 5 large eggs
• 5 tablespoons milk
• 375g plain (all-purpose) flour
• 3 teaspoons baking powder
• 400g dark chocolate (70% cocoa)
• 400ml single cream
• 375g butter (for icing)
• 150g mascarpone cheese
• 600g icing sugar (for frosting)
• 1-1.5 teaspoons rosewater
• 225g butter (for icing)

Ingredient Notes

Let’s talk ingredients! A few things will really elevate this cake:

• 70% Cocoa Dark Chocolate: Don’t skimp on the chocolate quality here! The 70% cocoa gives a lovely depth of flavour that balances the sweetness. It’s not too bitter, but it’s definitely a grown-up chocolate experience.
• Mascarpone Cheese: This is the secret to a super smooth and luxurious frosting. It adds a subtle tang and a beautiful creamy texture. It’s worth finding a good quality mascarpone for this.
• Rosewater: Now, rosewater is a fascinating ingredient! It originates from the Middle East and has been used for centuries in perfumes and cooking. A little goes a long way – it has a potent floral flavour. I usually start with 1 teaspoon and add more to taste. You can find it in most well-stocked supermarkets or online.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 170°C (325°F/Gas Mark 3). Grease two 20cm round cake tins. This is important – nobody wants a stuck cake!
2. In a large bowl, cream together the softened butter and light brown sugar until it’s light and fluffy. This takes a bit of elbow grease (or a good electric mixer!).
3. Gradually add the eggs, one at a time, mixing well after each addition. Then, pour in the milk and mix until everything is nicely combined.
4. Sift the flour and baking powder into the wet mixture. Gently fold it in until just combined. Be careful not to overmix – that can make the cake tough.
5. Divide the batter evenly between the prepared cake tins.
6. Bake for 30-35 minutes, or until the cakes pull away from the edges of the tins. A skewer inserted into the centre should come out clean.
7. Let the cakes cool in the tins for a few minutes before transferring them to a wire rack to cool completely.

While the cakes are cooling, let’s make the frosting and ganache!

1. For the Rose Buttercream: Beat the butter, mascarpone, and icing sugar together until light and fluffy. Add the rosewater and a tiny drop of pink food colouring (if you want a pretty pink hue!). Beat until everything is well combined.
2. For the Ganache: Break the dark chocolate into pieces and place it in a heatproof bowl. Heat the single cream in a saucepan until it’s just simmering. Pour the hot cream over the chocolate and let it sit for a minute to melt. Then, gently stir until smooth and glossy.

Once the cakes are completely cool, it’s time to assemble!

1. Layer one chocolate sponge with a generous amount of rose buttercream. Top with chopped Turkish Delight pieces.
2. Place the second sponge on top and repeat the layering process.
3. Drizzle the melted dark chocolate ganache over the cake before serving.

Expert Tips

• Make sure your butter is properly softened for both the cake and the frosting. It should be room temperature, but not melted.
• Don’t overbake the cakes! They should be springy to the touch.
• If your ganache is too thick, add a teaspoon of hot cream at a time until it reaches the desired consistency.

Variations

Want to switch things up? Here are a few ideas:

• Gluten-Free Adaptation: Simply substitute the plain flour with a good quality gluten-free flour blend. I’ve had good results with blends that contain xanthan gum.
• Vegan Adaptation: Use plant-based butter, milk, and an egg replacer (like flax eggs) to make this cake vegan-friendly. My friend Sarah swears by using applesauce as an egg replacer!
• Spice Level: N/A – This cake is all about delicate flavours, not spice!
• Festival Adaptations: This cake is perfect for special occasions like birthdays, anniversaries, or even Diwali! It’s a real crowd-pleaser.

Serving Suggestions

This cake is best served at room temperature. A cup of chai or a glass of milk makes the perfect accompaniment. You can also garnish it with extra chopped Turkish Delight and a few rose petals for a beautiful presentation.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

FAQs

1. Can I make this cake ahead of time?

Yes, you can! The cake sponges can be baked a day or two in advance and stored in an airtight container. Just frost it on the day you plan to serve it.

2. What is Turkish Delight and where does it originate from?

Turkish Delight (Lokum) is a traditional confection made from starch and sugar. It originated in Turkey during the Ottoman Empire and is known for its soft, chewy texture and rose or lemon flavour.

3. Can I use a different flavour extract instead of rosewater?

You can, but it won’t be the same! Rosewater is key to the unique flavour of this cake. If you absolutely can’t find it, you could try orange blossom water, but use it sparingly.

4. How do I prevent the cake from drying out?

Don’t overbake the cake, and store it in an airtight container. You can also brush the cooled cake layers with a little simple syrup before frosting.

5. What is the best way to melt the dark chocolate for the ganache?

I recommend using a double boiler or melting it in the microwave in 30-second intervals, stirring in between, to prevent burning.

6. Can I use a different type of cocoa percentage for the chocolate?

You can, but the flavour will change. A lower cocoa percentage (like 50%) will result in a sweeter, less intense chocolate flavour. I recommend sticking with 70% for the best results.

Enjoy baking (and eating!) this delightful cake! Let me know how it turns out in the comments below. Happy baking!