Chocolate, Raspberry and Rose Cake | RICARDO

Ingredients

• ½ cup (75 g) unbleached all-purpose flour
• ½ cup (65 g) ground almonds
• ¼ cup (25 g) cocoa powder, sifted
• ½ tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 2 eggs, at room temperature
• ½ cup (105 g) sugar
• ¼ cup (55 g) brown sugar
• ¼ cup (60 ml) canola oil
• ⅔ cup (150 ml) buttermilk
• 1 cup (135 g) fresh raspberries
• 7 oz (200 g) 52% to 58% dark chocolate
• ⅔ cup (150 ml) 35% cream
• 1 tbsp (15 ml) rose water (see note)
• 2 tbsp roasted almonds, chopped
• Dried rose petals, to taste (see note)