Today Is the day that I finally get around to completing the Valentine Heart Cake that will be featured, Valentines Day on February 14th.
This cake is already gorgeous without decorations and I am a little hard pressed as to simply adorn it with a sprinkle of pink powdered sugar? Should I completely embellish it with the traditional chocolate heart and pink and white roses? Or .... I think I'm going to throw it out for lunch and go untraditional. Untraditional as far as Valentine Themed Cakes go anyway. About the cake, oh the cake, my pride in chocolate perfection! I must regress a moment to say that this chocolate fudgey "perfection" cake is one of the best tasting chocolate cakes I have baked! The crumb is just right, as is the moist intense flavour of ruddy red (Mexican)cocoa that is used in this bundt recipe. I complexed (is that a word) the cake flavours with the addition of the essence of sweet floral Tahitian Vanilla and a little ground cardaomom pod. Chocolate as we know can be enjoyed intensely with the nuances of a '67 Margeaux wine. This chocolate cake is rich with undertones of cinnamon from the cocoa, floral and almond essences are present from the Tahitian vanilla.
It tastes wonderful. So for now its back to the pastry board, and off to the bakery supplier. I'll post later the finished result and efforts of todays creative cake decorating experience.
TTFN
Dale
