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The Perfect Chocolate Valentine Cake

Feb 10, 2010 | From the kitchen of Rose

This is the Double Chocolate Valentine Cake from Rose's Heavenly Cakes. Now you will get to see exactly how it is made.

Rose Levy Beranbaum in reply to comment from Anonymous
05/28/2011 04:55 PM

this recipe is in the book "rose's heavenly cakes." there is no link to it on the blog.

Anonymous
05/28/2011 04:36 PM

Hi Rose,

This looks the ulimate cake for all chocolate lovers.....but where can i find the link with proper recipe for this cake

Olawale Taiwo in reply to comment from hector
02/08/2011 10:54 AM

Hello Hector,
This is the most hilarious of all the comments you have made. lmao.

Hector in reply to comment from Margie
05/21/2010 01:45 AM

Oh dear, I would not. This cake bakes beautifully even and full with the 9x2" heart pan. How about one of the new chocolate bundt cakes on rhc?

Margie
05/21/2010 12:46 AM

Is it possible to bake this in a bundt pan? Would i have to double it for a 12 cup bundt?

Rose in reply to comment from btpang
03/04/2010 12:57 PM

actually i don't make swiss meringue, i make mousseline using the italian meringue.

btpang
03/04/2010 12:35 PM

Hi Rose, on the subject of Swiss buttercream, I am always a little sheepish when using it because of the absolute freshness of the egg whites & the proper food safe temperature.(somehow just whisking whites with sugar on a bain-marie to heat up seems enough...)Sometimes I save my whites in the frig for about a week when recipe only called for yolks. When I make Italian meringue buttercream, I take comfort in knowing that my sugar has cooked to the firm ball stage.

So could you kindly recommend a less "fuzzy" way of making Swiss buttercream? Cheers!

Rose in reply to comment from Rusty
03/04/2010 10:16 AM

yes, it's in the cake bible. just melt chocolate, cool til no longer warm but still fluid, and beat it into the finished buttecream.

Rusty
03/04/2010 10:14 AM

I have recently discovered Swiss Buttercream filling/frosting (actually the recipe from a youtube video called "1-2-3 Swiss Buttercream"). Anyway, I love that icing and find it much easier to make than Italian. Now for my question: Do you have a chocolate swiss buttercream version? Thanks!!

Btpang
02/24/2010 08:17 PM

Thank you for posting this segment. Wow, two of my favorite baking gurus in the same kitchen! Both you & Dede were great together! Thank you both for doing such great work in encouraging people like myself to keep baking! Cheers!

Rose in reply to comment from Tali
02/21/2010 11:04 PM

tali, isn't amazon considered to be a web shop? other web shops sometimes carry it but when one orders it seems to go through amazon.

sorry i can't help with the uneven depth pan. i'd return it!

Tali
02/21/2010 10:11 PM

Just wondering...is there any web shop we regular baking folks can buy the rim cooler thing-a-bob used to prevent the center from rising? also, talking about rising centers...I bought this very nice flower pan but it is shallow, wide and has uneven depths and (should have known that!) the center remained unbaked while the (shallow) outer pan was dry like a cookie....any tips on using these types of pans ?

Thanks!

Simply Life
02/12/2010 05:07 PM

Wow this sounds great!

hector in reply to comment from Bill
02/11/2010 05:40 PM

and what is left on the bowl after the heavy scraping is further licked away with my fingers and tongue! or sometimes i run a moist paper towel, and then lick the towel. gross? not really, the truth is that it is a good way to taste what you are making, and often is the only part of the cake i end up eating!

if it is a cooked sauce, i often wash it off with hot water and drink it. yikes more.

Bill in reply to comment from hector
02/11/2010 05:37 PM

LOL...so do I (when left to my own devices). Hector, you are probably the only person who is even more obsessive about that sort of thing than me LOL

hector in reply to comment from Rose Levy Beranbaum
02/11/2010 05:00 PM

i do remember Rose saying in the past that she wasn't allowed to scrape clean during video taping due to cost!

when i bake, i scrape impossibly clean.

Rose in reply to comment from Hanaa
02/11/2010 02:42 PM

thank you hanaa-i didn't realize i had already posted it--great! just in time!

Hanaa
02/11/2010 02:40 PM

Rose,
I searched YouTube for the cookie show and found it. Those were very cute looking Valentine’s Day cookies. I have to admit, I have never met a sugar cookie that I liked, but your addition of lemon zest to the dough has certainly peaked my interest :o)

Rose in reply to comment from Bill
02/11/2010 11:42 AM

well bill, everyone has his or her own agenda on the scrape issue!

barbara, i'm so glad this was helpful--mini-cakes are a lovely idea. most of my butter batters for layer cakes fill the pan 1/2 full just so you know.

hanaa, the cookie dough mentioned will be on a future dvd posting--it's the rolled cookie dough from my cookie book--my best rolled cookie dough!

Bill in reply to comment from Rose Levy Beranbaum
02/11/2010 08:25 AM

Just read this posting...and loved the video. "Rose...Don't Scrape" I'm still laughing because I always hear "Bill Don't Scrape"...because you know know loves unbaked cake batter LOL

Barbara
02/11/2010 02:15 AM

Thank you so much for posting the video! I am planning to make some mini-cakes and was wondering how much to fill each pan -- now I know -- about half full.

Hanaa
02/10/2010 11:01 PM

What a fun video, Rose. Looks the two of you had lots of fun. There's no video of the cookie dough recipe. Could you share with us where to find the recipe for that? Is that in your Christmas cookie book?

ButterYum (Patrincia)
02/10/2010 07:23 PM

I'll echo the others in saying, "Perfect Timing!". Thanks so much Rose.

:)
ButterYum

Rose in reply to comment from Anonymous
02/10/2010 05:35 PM

when taping takes place it costs about $100 a minute which could well explain why the director's favorite thing to say to me was: "rose don't scrape!" you should SEE how well i scrape when i'm left to my own druthers. obviously if you leave some ingredients in the bowl it won't fill the pan as much so the cake will be lower but if you don't mix all the ingredients into the batter it will affect the texture to some extent depending on what you are leaving behind and how much of it. to see how each ingredient affects the final outcome, please read the cake bible, page 471 "understanding cakes."

Anonymous
02/10/2010 05:30 PM

I have a question about the video. I notice that when Rose and Dede are scraping the bowl, the last scrape leaves a lot of butter/batter on the top edge of the bowl. While I recognize that the video is for demonstration I wonder how much it matters to the final result(it seems like quite a chunk of butter is left on the top edge of the bowl). So I guess my question is how much tolerance for error in weighing is built into the recipe?

Rachelino
02/10/2010 01:40 PM

Well, this is perfect timing! Thank you for posting the videos Rose! I have been surprised at the beautiful raspberries I have seen lately here in California. And not just beautiful to look at, but wonderful tasting, which is odd. I thought it was much too early...maybe they are mislabeled and are really from Chile, but they will be perfect for this cake.

Nicola
02/10/2010 01:04 PM

Great timing Rose! Now if you could post a video of each of the HCB cakes just before we make them, that would be superb (if not a little intimidating!).

I am inspired to make this cake in the round, without raspberries - I was worried the top would be too ugly without its red shield, but it looks fine. Plus, it is never good to be jealous of the warm climes from whence those raspberries have come.

Roll on spring and Scottish raspberry season.

Hanaa
02/10/2010 10:36 AM

Can't wait to watch it at home tonight. Very much looking forward to making this cake :o)

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Welcome to Real Baking with Rose, the personal blog of author Rose Levy Beranbaum.

Spend A Moment with Rose, in this video portrait by Ben Fink.

Heavenly Cake Bake Along

Hector's Take on Rose's Cakes

The Perfect Chocolate Valentine Cake