Happy New Year, Everyone! I hope you all haven’t partied too hard on New Year’s Eve…
To ring in the New Year, I wanted to make (not much baking involved in this particular cake) a showstopping cake. Since my GREs are done I had time to kill and might as well do something ambitious than the typical layer cake.
Rose’s Heavenly Cakes
Flipping through Rose’s Heavenly Cakes
What this cake basically comprised of are two thin layers of flourless chocolate cake, blackberry chocolate mousse, glazed with chocolate. Sounds easy but it was time consuming (for me, at least). There’s quite a bit of work for the mousse (steeping the tea, puréeing the blackberries, make a sabayon) and waiting for the darn cake to set since you’re practically eating an ice cream cake (the type I like; more ice cream with a smidge of cake).
Left to right: Finished cake, innards, and plated slice
All of the toil and waiting was worth it. This was the best cake I ever made and the recipe worked. The cake was orgasmic and I can’t stop eating it. (My mom her third helping last night.). Creamy, not too dense mousse that’s barely sweet, and tart from the blackberries. The shiny chocolate glaze made this cake look very appealing and reinforce the fact there’s a some chocolate within it.
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)
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.
Thanks for the advice! Good cookbooks are hard to come by!
Modified by Moderator
Delicious recipe! ;).
Greetings from paris.
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!
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.