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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.

Comments

Also I just had another taste of the cake after it was refrigerated overnight (we moved valentine's to last night due to our work schedule) So much improved after sitting. It now has a good fudge texture. Wish I had let it chill prior to serving

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Anonymous in reply to comment from Bill
02/13/2017 12:53 PM

Interesting..what have you found does work valharonna or just plain old Bakers

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Problem is the chocolate. I use Ghiradelli a lot. When using it for ganache, it doesn't set up well unless you put it in the fridge for a while to start the process. Not sure what it is about this brand of chocolate but I have had the same experience

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Hi...I made this yesterday and trying to figure out what I did wrong. Cake base was fine but my ganache was so liquid...it never set up and just made the cake a soft mushy mess. I used heavy whipping cream and Ghirardelli bittersweet chocolate.followed directions exactly but I did not get ganache just a thin chocolate milk...any ideas

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would it be best to store this in the refrigerator or at room temperature and also how long would you think it would last before going bad. just dont see myself eating a whole cake lol,well im sure i can i just think i should down a whole cake.

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Hi Liu Shang Jiang,
They will work but they will not give you the cosmetic appearance that fresh plump berries will offer.
Rose & Woody

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Liu Shang Jiang
Liu Shang Jiang
02/10/2015 08:13 PM

It's really difficult to find the fresh berry in my country. Will the frozen ones work?
Thank you.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Ian
02/10/2015 03:53 PM

please consult storage times in the beginning of the book.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Ian
02/10/2015 03:53 PM

make EVERYTHING on FRIDAY except for placing the raspberries

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Thank you Rose,so by doing it on Friday,do u mean i should bake the cake and applying the ganache ,or is it OK for me to prepare the cake and the ganache on Thursday and put the raspberries and glaze before presenting it to her on Saturday?Also since its best served at room temperature how long would it keep for,its just the Two of us and as much as we both love chocolate and your recipes i don't see both of us eating the whole cake in one day.

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Rose Levy Beranbaum
Rose Levy Beranbaum in reply to comment from Ian
02/10/2015 02:36 PM

Ian, i would make in on friday and then put on the raspberries the next day. it is best served at room temperature so if you absolutely had to refrigerate it you would need to bring it to room temperature before serving.

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was thinking of baking this cake for my Wife for her Valentine,i was wondering if its possible for me to make it a couple days ahead. I would be baking the cake on Thursday night after work,is it a good idea to put the Ganache after baking it on Thursday or should i do it on Friday the night before Valentine along with the raspberry and glaze,also is it best to keep it refrigerated after?

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

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Hi Rose,

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

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Olawale Taiwo
Olawale Taiwo in reply to comment from hector
02/ 8/2011 10:54 AM

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

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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?

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

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

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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!

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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.

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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!!

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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!

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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!

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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!

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Wow this sounds great!

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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.

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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

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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.

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

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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)

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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!

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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

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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.

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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?

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

:)
ButterYum

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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."

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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?

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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.

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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.

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

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