Valentine's Cake
A heart-shaped Valentine's Day cake with a devil's food cake base, covered in chocolate marzipan and decorated with rose accents.
Ingredients
devil's cake
1 portion
cocoa powder
2 tbsp
boiling water (as needed)
4-5 tsp
white marzipan
875g (1.25lb)
apricot jam (dissolved with 1 tbsp water and strained to make apricot glaze)
3 tbsp
chocolate marzipan rose decorations (see page 48)
4
chocolate marzipan leaves (method below)
14 slices
ribbon (2m x 1cm)
1
Instructions
1
Make the cake
After preparing the devil's cake batter, pour into a prepared cake pan, place in a preheated oven and bake for about 1 hour, or until a skewer inserted into the cake comes out clean.
2
Cool the cake
Place the cake with the pan on a wire rack to cool completely. Remove the cake and peel off the parchment paper.
3
Make chocolate marzipan
Mix cocoa powder with sufficient boiling water to form a smooth, thick sauce. Let cool, then knead into the marzipan until uniformly chocolate-colored. If not using immediately, wrap in plastic wrap and store in a cool place.
4
Assemble the cake step 1
Place the cake on a cake board, then brush the entire surface with warm apricot glaze.
5
Assemble the cake step 2
Reserve about one-third of the marzipan. On a flat board, sprinkle a thin layer of cocoa powder, then roll out the remaining marzipan into a circle about 26 cm (10.5 inches) in diameter.
6
Assemble the cake step 3
Carefully lift the marzipan disc with a rolling pin and drape it over the cake. Using fingers dusted with cocoa powder, gently smooth the marzipan over the top and sides.
7
Assemble the cake step 4
Trim the excess marzipan from the bottom of the cake. Set the trimmed marzipan aside.
8
Assemble the cake step 5
Sprinkle cocoa powder on the board, then roll out the remaining two-thirds of marzipan into a thin sheet large enough to cover the cake board.
9
Assemble the cake step 6
Carefully lift the cake off the board and set aside. Use a rolling pin to cover the board with the marzipan sheet, trimming any excess to save for final decoration.
10
Assemble the cake step 7
Brush a little apricot glaze in the center of the marzipan-covered board, then place the cake back on it.
11
Make and arrange decorations
Gather the reserved marzipan trimmings into a ball to form rose decorations (see page 48) and leaves. For the leaves, press a clean real rose leaf onto rolled-out marzipan, cut around it with a knife, remove the real leaf, then shape the marzipan leaf with fingers. Let roses and leaves harden in a warm, dry place.
12
Decorate the cake
Arrange roses and leaves on top of the cake, pressing gently to set. Then wrap the ribbon around the base of the cake to completely cover the board, securing with a stainless steel pin.
