Chocolate Cake with Hibiscus Curd is a refined and striking dessert that pairs rich, moist chocolate layers with a vibrant, floral-tangy hibiscus curd. Topped with a smooth chocolate ganache and crowned with candied hibiscus flowers, this cake offers a perfect balance of depth and brightness. Ideal for special occasions, elegant dinner parties, or when you want a dessert that makes a bold statement, this cake is as sophisticated in flavor as it is in appearance.

Why You’ll Love This Recipe

This cake stands out with its luxurious textures and unique flavor profile. The deep chocolate sponge is enhanced with brewed coffee for extra richness, while the hibiscus curd introduces a bright, floral tang that cuts through the intensity of the chocolate. The ganache adds a silky, glossy finish, and the candied hibiscus flowers give it a visually stunning touch. It’s a layered dessert that’s both indulgent and refreshingly unexpected—perfect for those who appreciate complex, elegant flavors.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Chocolate Cake:

All-purpose flour
Unsweetened cocoa powder
Baking powder
Baking soda
Salt
Granulated sugar
Eggs
Buttermilk
Vegetable oil
Vanilla extract
Hot brewed coffee

For the Hibiscus Curd:

Dried hibiscus petals
Water
Sugar
Egg yolks
Whole egg
Unsalted butter, cubed

For the Ganache:

Heavy cream
Dark chocolate, chopped

For Garnish:

Candied hibiscus flowers (store-bought or homemade)

directions

Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In a separate bowl, beat together the sugar, eggs, buttermilk, oil, and vanilla until smooth and well combined.
Gradually mix in the dry ingredients until just incorporated, then stir in the hot brewed coffee. The batter will be thin.
Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
Allow cakes to cool in pans for 10 minutes before turning out onto a wire rack to cool completely.

To Make the Hibiscus Curd:

In a small saucepan, bring the hibiscus petals and water to a simmer. Remove from heat and let steep for 10 minutes. Strain and cool the liquid.
In another saucepan, whisk together the sugar, egg yolks, whole egg, and the hibiscus liquid.
Cook over medium heat, stirring constantly, until the curd thickens (about 5–7 minutes). Do not boil.
Remove from heat and whisk in the butter cubes until smooth and glossy.
Transfer to a bowl, cover the surface with plastic wrap, and chill for at least 1 hour or until completely set.

To Make the Ganache:

Heat the cream in a saucepan until just simmering (do not boil).
Pour the hot cream over the chopped dark chocolate in a bowl. Let sit for 1 minute.
Stir until the mixture is smooth and glossy. Allow to cool slightly to a pourable consistency.

To Assemble the Cake:

Place one cake layer on a serving plate. Spread a generous layer of chilled hibiscus curd on top.
Place the second cake layer on top and gently press down.
Pour the ganache over the top of the cake, letting it drip down the sides naturally.
Allow the ganache to set slightly before garnishing the top with candied hibiscus flowers.

Servings and timing

Prep Time: 35 minutes
Cooking Time: 35 minutes
Chill Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 12 slices
Calories: Approximately 420 kcal per slice

Variations

Gluten-Free Version: Substitute the flour with a 1:1 gluten-free baking blend.
Vegan Adaptation: Use plant-based milk and yogurt instead of buttermilk, flax eggs, dairy-free chocolate, and vegan butter.
Citrus Hibiscus: Add orange zest to the curd or cake batter for a citrus-floral contrast.
Berry Fusion: Fold a spoonful of raspberry jam into the curd for added fruit depth.
Layered Mini Cakes: Bake the batter in smaller pans or use cake rings for individual plated versions.
Buttercream Finish: Skip the ganache and frost the cake with hibiscus-infused buttercream instead.
Textured Top: Add shaved chocolate or crushed freeze-dried raspberries for extra visual interest.
Spiced Touch: Add a hint of cinnamon or cardamom to the cake batter for warmth.

storage/reheating

Store the assembled cake in the refrigerator for up to 3 days in an airtight container or covered with a cake dome. Bring to room temperature before serving for best texture and flavor. The cake layers, curd, and ganache can be prepared separately in advance and stored until ready to assemble. This cake is not ideal for freezing once assembled, but the unfrosted cake layers can be frozen for up to 2 months.

FAQs

What does hibiscus curd taste like?

Hibiscus curd has a bright, tangy flavor with floral undertones, similar to a tart berry or citrus. It pairs beautifully with rich chocolate.

Can I make the hibiscus curd ahead of time?

Yes, the curd can be made up to 3 days in advance and stored in the refrigerator.

Where can I find candied hibiscus flowers?

Candied hibiscus flowers are often available at specialty grocers, online retailers, or can be made at home using dried petals and sugar syrup.

Do I have to use coffee in the cake?

The coffee enhances the chocolate flavor and doesn’t make the cake taste like coffee. However, you can substitute it with hot water if preferred.

Can I use hibiscus tea bags instead of dried petals?

Yes, but ensure they are pure hibiscus and not blended with other flavors. Use 2–3 tea bags for the infusion.

How do I thicken curd without overcooking?

Stir constantly over medium heat and remove from the heat as soon as it coats the back of a spoon. The curd will thicken more as it cools.

Is this cake overly sweet?

No, the richness of the chocolate is balanced by the tartness of the hibiscus and the slight bitterness of the ganache.

Can I use milk chocolate for the ganache?

Yes, but it will result in a much sweeter finish. Dark chocolate is recommended for balance.

How do I get clean slices?

Chill the cake before slicing and use a sharp knife wiped clean between cuts for neat layers.

What can I serve with this cake?

It pairs beautifully with tea, coffee, or a floral cocktail like hibiscus spritz or elderflower lemonade.

Conclusion

Chocolate Cake with Hibiscus Curd is a bold, beautiful dessert that brings together dark richness, floral brightness, and visual drama. With its luscious curd center, velvety ganache, and elegant hibiscus garnish, this cake is perfect for celebrations or occasions that call for something truly special. It’s a modern, botanical twist on chocolate cake that’s sure to impress both in flavor and form.

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