Chocolate Ganache Flower Cake

As we all have limited time here are some quick cakes with maximum impact. Taking inspiration from the British flowers that are blooming right now, here is an easy daisy or bluebell cake. 


  • 125g of butter (melted in the microwave)
  • 1 1/2 cups of sugar
  • 1 cup of frozen raspberries (defrosted in the microwave) 
  • 2 eggs
  • 1 3/4 cups of self raising flour 
  • 3/4 of a cup of desiccated coconut
  • 2 tbsps of Dutch cocoa
  • 1 tsp of coconut essence 


  • 200g of dark chocolate broken into the squares
  • 100ml of cream 


The day before you make your cakes, make some icing transfers, trust me, they are so easy to do. Make up some very thick toothpaste consistency icing and colour however you would like, I used powder royal icing and Wilton gel colours. Place your icing into bags and pipe some flowers and stems onto some baking paper and leave to dry over night. 

This is fun as you can express yourself with your colours and choice of flower. If you are game you can get the kids involved in this too! 

Place all of the ingredients into a bowl and stir until well combined. Grease and line 4 10cm springform cake tins. You can use different size cake tins if you prefer. Place the mixture into the tins and bake in the oven at 180°C for 35 minutes or when tested with a knife it comes out clean. Set aside to cool. 

Place the ganache ingredients into a bowl, and pop it into the microwave for 30 seconds. Stir with a whisk to melt the chocolate into the cream. If you need to you can put it back in for another 10 seconds. Once it’s mixed set aside to cool. As it cools it will thicken so it spreads easily but isn’t going to run off the cake.

Now the fun part, trim off any peaks that have formed on the cakes (and eat them) so that you have a flat surface. Using some of the ganache sandwich two of the cakes together and then place a skewer in the centre from top to bottom, to secure the cakes. Cover the top of the cake in ganache and then cover the sides using a large flat knife.

Once you are happy with the coverage decorate with the icing transfers which will now have dried.

I hope you have fun with this delicious cake. Enjoy x

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