Sift the first 5 ingredients into the cold half-and-half, whisk well to homogenize. Begin to heat while stirring constantly to 180 degrees F.
Add chocolate and cook, stirring, for 1 full minute. Pass through a strainer and pour directly into dishes already containing the devils food cake pieces, then place plastic wrap directly on surface. Cool immediately in refrigerator.
Preheat oven to 360 degrees F.
In a mixing bowl with the whip, whisk the eggs and sugar until it reaches the ribbon stage.
Whisk in the vanilla extract and mayonnaise.
Add the dry ingredients alternating with the water.
Mix only until combined. Do not over mix.
Spread onto a quarter size sheet tray which has been sprayed with nonstick spray.
The cake is ready when it springs back when touched. When cooled, use a circular cookie cutter and cut out circles to place in the bottom of molds. Make the depth of the cake approximately 1/2 the depth of your molds.
Heat your oven to 200 degrees F.
Brush petals in egg whites, remove excess white and dredge in granulated sugar.
Place petals on a sheet tray and insert into the oven. Turn the oven off and allow them to crisp but not color. Break into pieces reserving the best looking ones for garnish.
Place fresh whipped cream on top of the devil's food cake covered with chocolate pudding; then garnish with candied rose petals.
