Best 2 Devilish Valentines Cake Recipes

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Indulge in the ultimate symbol of love and sweetness with our devilish Valentine's cake. This decadent dessert is a symphony of flavors, textures, and emotions, designed to set the mood for a romantic evening. Featuring the classic combination of rich chocolate cake and luscious red velvet, this cake is adorned with an array of tempting decorations to awaken the senses. From the velvety smooth chocolate ganache to the delicate red velvet crumbs, every element of this cake is crafted to perfection. With its captivating appearance and irresistible taste, this devilish Valentine's cake is sure to leave a lasting impression on your loved one.

**Recipes included in the article:**

1. **Classic Chocolate Cake:** A moist and fluffy chocolate cake forms the foundation of this delightful dessert. The recipe includes step-by-step instructions for achieving the perfect texture and flavor.

2. **Red Velvet Cake:** Experience the iconic red velvet cake with its signature vibrant color and tangy flavor. This recipe guides you through the process of creating this classic cake from scratch.

3. **Chocolate Ganache:** Indulge in the rich and silky chocolate ganache, the perfect complement to the chocolate and red velvet layers. The recipe provides detailed instructions for achieving the ideal consistency and smoothness.

4. **Red Velvet Crumbs:** Add a touch of elegance and texture with delicate red velvet crumbs. This recipe shows you how to transform red velvet cake into fine crumbs, perfect for decorating the cake.

5. **Chocolate Decorations:** Elevate the presentation of your cake with an array of chocolate decorations. The recipe includes instructions for creating chocolate hearts, curls, and shavings to add a romantic touch.

6. **Assembly and Decoration:** Bring all the elements together to create a visually stunning and tantalizing cake. This section provides step-by-step instructions for assembling the layers, applying the ganache, and decorating the cake with red velvet crumbs and chocolate decorations.

Check out the recipes below so you can choose the best recipe for yourself!

DEVIL'S FOOD CAKE WITH HAZELNUT PRALINE



Devil's Food Cake With Hazelnut Praline image

The best thing about chocolate cake is that it doesn't really need a specific season or, arguably, a specific reason to be made. The malted cream and hazelnut praline make this cake what you could call "pure joy" in dessert form. You'll make more smooth praline than you need; keep any extra in a jar in the fridge to spread onto toast, or to mix with cocoa powder for a Nutella-esque experience. You surely won't regret it.

Provided by Yotam Ottolenghi

Categories     cakes

Time 1h30m

Yield 8 servings

Number Of Ingredients 19

5 1/3 ounces/150 grams sunflower oil (by weight not by volume), plus more for greasing the pan
3/4 cup/75 grams unsweetened Dutch-processed cocoa powder
1 1/2 cups/192 grams all-purpose flour (plain flour)
1 teaspoon baking powder
1 teaspoon baking soda (bicarbonate of soda)
1 teaspoon salt
1 cup/200 grams superfine sugar (caster sugar) or granulated sugar
1/2 lightly packed cup/100 grams dark brown sugar
2 large eggs
1/2 cup plus 1 tablespoon/150 grams plain kefir (or buttermilk)
3/4 cup plus 3 tablespoons/220 grams very hot coffee, plus 1 tablespoon/14 grams at room temperature, for brushing
1 1/2 cups/200 grams blanched hazelnuts
3/4 cup plus 2 tablespoons/180 grams superfine sugar (caster sugar) or granulated sugar
1/4 teaspoon salt
1 1/4 cups/300 grams cold heavy cream (double cream)
1/3 cup plus 1 tablespoon/95 grams mascarpone
2 tablespoons malted milk powder, such as Horlick's
1/4 cup plus 2 teaspoons/30 grams confectioners' sugar (icing sugar)
Tiny pinch of salt

Steps:

  • Heat the oven to 200 degrees Celsius (nonfan)/375 degrees Fahrenheit. Line the bottom of 2 (20-centimeter/8-inch) cake pans (tins) with a removable base with parchment paper and grease the sides. Alternatively, grease the bottoms and sides of 2 (20-centimeter/8-inch) regular cake pans, line with parchment, and grease the parchment.
  • In a large bowl, whisk together cocoa, flour, baking powder, baking soda, salt and sugars. In a separate bowl, add the oil, eggs and kefir, and whisk just to combine. Add to the dry mixture and use a spatula to gently fold through. Add the 3/4 cup plus 3 tablespoons/220 grams hot coffee and mix gently to combine. It'll look very runny at first, but will soon come together into a glossy, pourable batter.
  • Divide the batter evenly between the two cake pans, about 21 ounces/600 grams per pan. Bake for 30 minutes or until a skewer inserted into the middle comes out clean. Set aside to cool for about 30 minutes, then slide a butter knife along the sides to help release the cake. Brush the tops lightly with the remaining 1 tablespoon/14 grams extra coffee (discard any extra).
  • Invert one cake onto a board, remove the parchment, then invert it again onto a cake stand or the platter you intend to serve it on (domed side up now). Invert the other cake onto a board (don't remove the paper). Invert it again, onto a plate, so that it's paper side down. (This will help prevent it from sticking.) Set both cakes aside to cool completely.
  • Make the praline: With the oven still at 200 degrees Celsius/375 degrees Fahrenheit, spread the hazelnuts onto a parchment-lined medium baking sheet (tray) and bake for 12 to 15 minutes, or until deeply golden, shaking the pan halfway through baking. Set aside, keeping the tray and parchment paper. You'll use them again later.
  • Place a large saucepan over a medium-high heat and, once quite hot, sprinkle in a third of the caster sugar to cover the base. It should immediately start to melt at the sides but not brown too quickly. Swirl the sugar in the pan a little, then add another third of the sugar, allowing it to melt a little before adding the remaining third. Turn the heat down to medium and cook until the sugar is an amber caramel, stirring with a spatula just a couple times (but not much more). Add the hazelnuts and 1/4 teaspoon salt, stirring to coat, then quickly transfer the mixture to your parchment-lined tray and leave to cool completely.
  • Once cool, roughly break apart the praline and add it to a food processor. Pulse a few times until you have very coarse crumbs, then measure out about 1/2 cup/75 grams of the mixture and transfer to a bowl. Blitz the remaining mixture in the food processor for about 5 minutes or until it turns into the consistency of a smooth nut butter, stopping to scrape the inside of the bowl as necessary. Transfer this to a separate bowl.
  • Make the mascarpone cream: Add all the ingredients to a stand mixer and beat on medium-high speed for 1 1/2 to 2 minutes, or until you have medium peaks. Refrigerate if not assembling right away (you want it nice and cold).
  • When ready to assemble, top the cake on your cake stand with half the cream mixture. Spoon over about 2 tablespoons of the smooth praline and gently swirl it through the cream with your spatula. Top with another 2 tablespoons of the praline, this time without swirling. Sprinkle with half the praline crumble. Carefully invert the other cake on top now, removing the paper. Top with the remaining cream and repeat the same process with the smooth praline and praline crumble. Serve right away, or refrigerate overnight to firm up the cream before serving. (The cake will keep refrigerated for up to 3 days.)

EASY VALENTINE'S DAY CAKE



Easy Valentine's Day Cake image

This is a great, easy cake perfect for Valentine's Day! Also includes great icing recipe! My family makes this every Valentine's Day, and it's a favorite!

Provided by QueenCook

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 3h

Yield 16

Number Of Ingredients 12

2 cups white sugar
1 cup butter, softened
4 eggs, beaten
1 tablespoon vanilla extract
1 teaspoon almond extract
2 teaspoons baking powder
1 teaspoon baking soda
3 cups all-purpose flour
2 cups milk
4 cups confectioners' sugar
1 cup butter, softened
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan and an 8-inch round pan.
  • Beat white sugar and 1 cup butter together in a bowl with an electric mixer until creamy and smooth. Mix eggs, 1 tablespoon vanilla extract, and almond extract into creamed butter mixture. Stir baking powder and baking soda into butter mixture until just combined.
  • Stir 1 cup flour into butter mixture until just combined. Add 2/3 cup milk into butter-flour mixture; mix well. Continue adding 1 cup flour and 2/3 cup milk, alternating until all the flour and milk are used and batter is smooth. Pour batter into the 2 prepared pans.
  • Bake in the preheated oven until a toothpick inserted in the center of each cake comes out clean, 30 to 40 minutes. Cool cakes completely before removing from pans, at least 2 hours.
  • Beat confectioners' sugar, 1 cup butter, and 2 teaspoons vanilla extract together in a bowl with an electric mixer until icing is fluffy and smooth.
  • Remove cakes from pans and slice round cake in half. Lay the square cake on a work surface so it resembles a diamond-shape. Lay 1 round cake half on the top left side of the 'diamond' cake. Lay the second round cake half on the top right side of the 'diamond' cake, creating a 'heart-shaped' cake on top. Spread icing over the assembled cake.

Nutrition Facts : Calories 545.6 calories, Carbohydrate 76 g, Cholesterol 109.9 mg, Fat 25.1 g, Fiber 0.6 g, Protein 5.2 g, SaturatedFat 15.4 g, Sodium 334 mg, Sugar 57.4 g

Tips:

  • Mise en Place: Before you start baking, make sure you have all the ingredients and tools you need. This will make the process smoother and less stressful.
  • Use High-Quality Chocolate: The quality of the chocolate you use will greatly impact the taste of your cake. Opt for a high-quality dark chocolate with a cocoa content of at least 70%.
  • Don't Overmix the Batter: Overmixing the batter can make the cake tough and dense. Mix just until the ingredients are combined.
  • Bake the Cake Properly: Bake the cake at the correct temperature and for the specified amount of time. Underbaking will result in a gooey cake, while overbaking will make it dry and crumbly.
  • Let the Cake Cool Completely: Before frosting the cake, let it cool completely to room temperature. This will prevent the frosting from melting and becoming runny.
  • Use a Variety of Decorations: Get creative with your decorations! You can use sprinkles, chocolate chips, candy hearts, or even fresh berries to make your cake look festive and special.

Conclusion:

The Devil's Valentine's Cake is a decadent and delicious treat that is perfect for any special occasion. With its rich chocolate flavor, velvety smooth frosting, and festive decorations, this cake is sure to impress your loved ones. So, gather your ingredients, put on your apron, and get ready to bake this irresistible dessert!

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