This classic, dark chocolate cake is poised to be the star of your next soirée! The original Love Goddess Cake recipe has been in Katrina's personal cookbook for years, and now you can bake your own at home. The finished cake is dense and moist with plenty of deep, dark chocolate Vosges Haut-Chocolat flair. Inside, you will find guided, step by step instructions along with Katrina's tips for improving your baking technique. The preparation of dark chocolate cocoa, which is later added to the batter, may be the secret…

Frosting is not included. Recipe for (optional) dark chocolate ganache filling/frosting or whipped cream filling/frosting are included with each box.

Each box yields 1 three-layer dark chocolate cake.

Includes: Recipe, cake mix, sugar & cocoa

You will need: Eggs, butter & vanilla extract

Watch Vosges Haut-Chocolat chocolatier and owner Katrina Markoff demonstrate how to bake her cake mix iced with whipped cream and edible, organic rose pedals.



Net weight: 23.9 oz
Shelf Life: 12 months

SKU: CF-BAK-LOV

The connection between xocatyl, the earliest form of chocolate, and the spirituality of the Aztec and Mayan peoples was seen on many levels—from the baptism of children in cacao water to the exchange of xocatyl between man and wife during a wedding ceremony. The Love Goddess Cake is a ceremonial act in the kitchen, channeling the history of cacao and the art of seduction. As you heat the water on the stove and gently stir in the cocoa, close your eyes and put the energy you feel into the cake.

-Katrina

To add a little spice to the cake, you can create a dark chocolate ganache filling/frosting out of our Red Fire Candy Bar! You'll need four (3 oz) chocolate bars, heavy cream, 30 minutes and a little love…

You will need:
12 oz dark chocolate (4 Vosges Candy Bars), broken into large pieces
2 cups cold heavy whipping cream

Place the chocolate pieces in a large bowl and set aside until needed. In a medium saucepan, heat 1 ½ cups of the cream over medium high. You want a slight boil–bubbles along the edge of the pan–but keep an eye on it as it will boil up quickly. Pour the hot cream over the chocolate and whisk the mixture until smooth. Add the remaining ½ cup of cold cream and whisk to combine. Allow the ganache to sit on the counter overnight until it sets up to a firm, glossy consistency. To speed things up, transfer the bowl to the freezer and whisk every 4-5 minutes so that it cools evenly and is smooth. The ganache should be set (thick, like a heavy pudding) in about 30 minutes. This recipe makes enough ganache to fill and frost the Love Goddess Cake.