Chocolate Semolina Cake | Recipe
With dark chocolate ganache, rose water and edible flowers
Text:
Katharina Kuhlmann
Photography:
© Marzia Balza
13 May 2026
This chocolate semolina cake takes on a distinctive, sweet and floral note thanks to the use of rose water and edible rose petals. Instead of flour, the recipe uses semolina, which is much coarser and noticeably grainy as a precursor to ground flour, giving the cake a springy texture. Semolina also contains more nutrients, vitamins and fibre than white flour. A creamy ganache made from dark cooking chocolate and cream, poured over the cake, ensures a luxurious chocolate treat. Sprinkled with rose petals, this actually simple cake takes on an elegant appearance. It is suitable for all occasions.
Why VIVANI's "Dark Cooking Chocolate" matches perfectly with this Chocolate Semolina Cake
Cooking chocolate is perfect for baking. Whenever cakes, tarts and pastries need to be covered or decorated with chocolate, cooking chocolate is the better choice. The higher cocoa butter content compared to chocolate makes melted cooking chocolate particularly easy to pour and work with. But cooking chocolate is also ideal for chocolate sauces or ganaches (chocolate cream).
In this chocolate semolina cake, the VIVANI Dark Cooking Chocolate in the batter and ganache creates an appealing contrast to the rose petals and rose water used. The floral, sweet notes contrast with the bitter, slightly tart chocolate notes of the 70% cooking chocolate The ganache is also particularly creamy thanks to the use of this high-quality organic chocolate.
RECIPE: CHOCOLATE SEMOLINA CAKE
Ingredients
For a rectangular baking tin (approx. 20 x 25 cm)
For the cake:
160 g
soft wheat semolina
80 g
desiccated coconut
60 g
wheat flour
1.5 tsp
baking powder
50 g
VIVANI Dark Cooking Chocolate, chopped
150 g
sugar
2
eggs
180 g
plain yoghurt
120 ml
Pflanzenöl
1 tsp
vanilla extract
2 tsp
rose water
120 ml
milk
For the ganache and decoration:
150 g
VIVANI Dark Cooking Chocolate, chopped
120 ml
cream
edible rose petals
making
working time
20 minutes
baking time
35-40 minutes
level of difficulty
easy
N°
01
Den Ofen auf 175 °C vorheizen.
02
In a large bowl, mix together the semolina, desiccated coconut, flour and baking powder. Add the chopped chocolate.
03
In a separate bowl, whisk together the sugar, eggs, yoghurt, oil, vanilla extract, milk and rose water until smooth and well combined.
04
Gradually add the wet ingredients to the dry ingredients and mix everything together until a smooth batter forms.
05
Line the baking tin with baking paper, pour in the batter and spread it out evenly.
06
Bake the cake for 35–40 minutes (test with a skewer). Leave to rest in the tin for about 10 minutes, then remove from the tin and leave to cool completely.
07
Meanwhile, heat the cream in a small saucepan until it simmers gently.
08
Remove from the heat, add the chopped chocolate and leave to rest for 2–3 minutes. Then stir until the ganache is smooth.
09
Pour the ganache over the cooled cake so that it runs slightly over the edges. Garnish with edible rose petals.
This is VIVANI
For 25 years, VIVANI has been developing high-quality organic chocolate from sustainably grown cocoa beans. The brand from Bochum (Germany) stands for ecological cocoa cultivation, transparent supply chains and responsibility along the entire value chain. VIVANI was awarded “The National German Sustainability Award” for this commitment.
Production takes place at the traditional Weinrich chocolate factory in Herford, where each bar is created with a great deal of expertise and craftsmanship.
Dark Cooking Chocolate
70 % Cocoa | vegan
Related
If you like it, you also like ...
Recipes
