Tearoom Rose Geranium Chocolate Cake

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“The mere chink of cups and saucers tunes the mind to happy repose. ” ~George Gissing, The Private Papers of Henry Ryecroft

~Tearoom Rose Geranium Cake~

My friend Bonnie grows rose geraniums in her kitchen garden and made this cake when she was running the Tale of Two Sister’s Tearoom here in Red Wing Minnesota. This cake has layers of delicious flavor, and is especially good with homemade cream cheese frosting and a dusting of cappuccino powder. Try it!

6 pesticide-free rose geranium leaves

3 and 1/2 cups sifted cake flour

1/2 cup unsweetened cocoa powder

1/2 teaspoon salt

2 cups unsalted butter, softened

1 and 2/3 cups sugar

8 egg yolks

1/2 cup cream

2 teaspoons vanilla

8 egg whites

1 cup sugar

3 teaspoons cappuccino or coffee powder

Butter and flour two 8 inch cake pans. Line bottoms of each with 3 rose geranium leaves. Preheat oven to 340 degrees. Sift together flour, cocoa and salt. Mix well and set aside. In a larger bowl, beat butter at medium speed until creamy. Gradually add 1 and 2/3 cups sugar, beating until light and fluffy. Set aside. In a smaller mixing bowl, beat egg yolks at high speed until thick and lemon colored, about 5 minutes. Gradually beat into creamed mixture at medium speed. Add flour mixture alternately with cream, beating until smooth after each addition. Beat in vanilla. Set aside. In a large bowl, beat egg whites at high speed until soft peaks start to form. Gradually add 1 cup of sugar, beating until stiff, glossy peaks form. Fold into batter. Pour into pans, spreading evenly. Bake on bottom rack of oven for 1 and 1/4 hours, or until a skewer inserted in center of cakes comes clean. Cool cakes on baking racks for 10 minutes. Remove from cake pans. Carefully remove leaves. Cool on rack.

~Homemade Cream Cheese Frosting~
8 ounces cream cheese, softened
1/4 cup butter, softened
1 teaspoon vanilla extract
3 cups powdered sugar

Using an electric mixer, combine cream cheese and butter until smooth. Add vanilla until combined evenly. Add powdered sugar until smooth and spreadable. Frost the completely cooled cake and dust a little cappuccino powder or finely ground coffee beans over top (if using coffee beans grind to a fine dust.)




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