Comments on: Blackberry Chocolate Bomba Cake

By: thewanderingeater

thewanderingeater — Sun, 24 Jan 2010 01:31:19 +0000

Hungry: You’re welcome! Glad to help out.

Kaviar: It was insane. Hello from New York City.

Aundrea: Thank you!

Yes, this half sheet pan is used to bake the cake layer portion. You do cut cake rounds that fits your hemisphere mold or bowl, like I used. I used a mix of Scharffen Berger and Lindt chocolates. (Lindt is a good chocolate brand when the better, fancier brands like Scharffen Berger, Callebaut, or Valrhona are unavailable.)

Trust me when I say this, add the blackberries. It makes a HUGE difference in this cake. It’s slightly tart and add a luscious berry flavor. If you’ve eaten raspberries before and like it, you’ll like blackberries.

By: Aundrea

Aundrea — Sat, 23 Jan 2010 23:18:16 +0000

I love your pics.
I was wanting to ask you a question about the La Bomba Cake. Is the 17 1/2 by 12 1/2 by 1 inch half sheet pan needed for this recipe used to bake the cake? I see no where in the recipe that states this but I am assuming that you do and then you cut two cake rounds out of that? If you do not mind sharing, what brand of chocolate did you use? I have never tasted blackberries, I wonder if I could leave that out and if it would still taste good? I love The Cake Bible also!

By: Kaviar

Kaviar — Mon, 18 Jan 2010 13:55:55 +0000

Modified by Moderator

Delicious recipe! ;).
Greetings from paris.

By: Hungry

Hungry — Wed, 06 Jan 2010 19:00:39 +0000

Thanks for the advice! Good cookbooks are hard to come by!

By: thewanderingeater

thewanderingeater — Tue, 05 Jan 2010 18:49:25 +0000

Hungry: Thanks! I do recommend Rose's Heavenly Cakes for a baker of your expertise. If you're a chocolate fanatic as I am, you can use Scharffenberger's Essence of Chocolate: Recipes for Baking and Cooking with Fine Chocolate, I baked a series of chocolate cakes (and cheesecake; seen here for my posts) the past 6 months.

By: Hungry

Hungry — Tue, 05 Jan 2010 18:17:46 +0000

Hi, I was directed to your website from reading Kathy’s A Passion for Food. I think your cakes are amazing. They look so professional. I’m looking to bake a lot of cakes this year. Last year were pies. Do you think Rose’s heavenly cakes is a good place to start for a beginner/semi-more advanced baker? I haven’t baked a lot of cakes but I’ve baked a lot of other things from scratch (ie: cookies, pies, brownies)