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Chocolate Cake with Hibiscus Curd

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This Chocolate Cake with Hibiscus Curd layers rich, moist chocolate cake with tangy, floral hibiscus curd and tops it all with glossy dark chocolate ganache. Garnished with candied hibiscus flowers, it’s an elegant dessert perfect for special occasions or gourmet floral baking lovers.

Ingredients

For the Chocolate Cake:

  • 1 3/4 cups all-purpose flour

  • 3/4 cup unsweetened cocoa powder

  • 1 1/2 tsp baking powder

  • 1 1/2 tsp baking soda

  • 1/2 tsp salt

  • 2 cups granulated sugar

  • 2 large eggs

  • 1 cup buttermilk

  • 1/2 cup vegetable oil

  • 1 tsp vanilla extract

  • 1 cup hot brewed coffee

For the Hibiscus Curd:

  • 1/2 cup dried hibiscus petals

  • 1/2 cup water

  • 1/2 cup sugar

  • 2 egg yolks

  • 1 whole egg

  • 1/4 cup unsalted butter, cubed

For the Ganache:

  • 1 cup heavy cream

  • 8 oz dark chocolate, chopped

For Garnish:

  • Candied hibiscus flowers (store-bought or homemade)

Instructions

  1. Bake the Cake:

    • Preheat oven to 350°F (175°C). Grease and line two 8-inch cake pans.

    • In a large bowl, mix flour, cocoa powder, baking powder, baking soda, and salt.

    • In another bowl, whisk sugar, eggs, buttermilk, oil, and vanilla. Mix in dry ingredients, then stir in hot coffee.

    • Divide into pans and bake for 30–35 minutes. Cool completely before assembling.

  2. Make the Hibiscus Curd:

    • Simmer hibiscus petals in water. Steep for 10 minutes, strain, and cool.

    • Whisk sugar, egg yolks, whole egg, and hibiscus liquid in a saucepan. Cook over medium heat, stirring constantly, until thick (5–7 minutes).

    • Remove from heat, whisk in butter, and chill until fully set.

  3. Make the Ganache:

    • Heat cream to a simmer, pour over chocolate. Let sit 1 minute, then stir until smooth and glossy.

  4. Assemble:

    • Spread hibiscus curd between cake layers. Pour ganache over the top and sides of the stacked cake.

    • Garnish with candied hibiscus flowers. Let ganache set slightly before slicing.

Notes

  • For a more intense hibiscus flavor, reduce the steeped hibiscus liquid slightly before adding to the curd.

  • Ganache can be poured while warm for a drip effect or cooled slightly for thicker coverage.

  • Candied hibiscus adds both visual drama and a sweet-tart floral chew.

Find it online: https://yumfoodusa.com/chocolate-cake-with-hibiscus-curd/