Valentine’s Day is just around the corner, so I had to make a Valentine’s cake!
It’s one of my favorite baking moments of the year, as it’s a chance to create something with bold red tones, something girly, and of course, something romantic!
In previous years, I’ve made Valentine’s cakes with strawberry, vanilla, and red velvet flavors, but this time I wanted chocolate to be the main flavor.
This cake has a rich, intense 66% dark chocolate brownie, perfectly balanced with silky salted caramel layers.
It’s honestly an incredible combination, so if your loved one enjoys a luxurious chocolate cake with a little twist, I think they’ll love this one.
Happy baking <3
For extra guidance while baking, watch my step-by-step video tutorial, where I show you how to make the cake from start to finish:
NOTES:
- When you start baking, begin by preparing the salted caramel, as it needs time to set before it can be piped onto the cake. While it is setting, you can prepare the other layers to save time.
- This recipe uses a bold 66% dark chocolate for a deeper, slightly bitter flavor that balances the caramel beautifully. If you prefer something less intense, you can also use 54% dark chocolate.
Day 1
Salted Caramel:
- 155 g brown sugar
- 170 ml heavy cream (min. 35%)
- 45 g butter
- 30 g glucose syrup
- 25 g caramel chocolate (I use Callebaut Gold 30.4%)
- 0.5 tsp sea salt
- Heat the heavy cream, brown sugar, butter, glucose syrup and sea salt in a saucepan to 109°C / 228°F. This temperature ensures the caramel sets properly inside the entremet without becoming too runny.
- Remove the pan from the heat and pour the caramel into a jug. Let it cool to 55–60°C / 131–140°F. Cooling the caramel ensures that the chocolate doesn’t seize.
