Chocolate, Rose and Sea Salt Mini Cakes
This semi-homemade recipe is all romance. Perfect for the time-strapped couple looking for a little sweet treat on Valentine's Day.
makes 6 cakes
1 box chocolate cake mix
1 box vanilla cake mix
2 teaspoons rose water
red food coloring
2 cup dark chocolate frosting
2 tablespoons dried rose petals
1-2 teaspoons San Francisco Sea Salt
Preheat oven to 350°F. Mix the cake batter following the packages instructions in two separate bowls. For the vanilla cake mix, whisk in rose water and a little red food coloring turning the batter pink. Pour the batter into two, lightly greased, 9inch square cake pans. Bake for 25-30 minutes or until the cakes are thoroughly cooked. Let rest until cool.
Remove the cakes from the pans, inverting them on a cookie sheet. Slice the cakes into thin rectangles. Alternating chocolate and rose, stack the cake slices on top of each other spreading frosting in between. Trim the cakes, if necessary, for uniformity and frost with more chocolate icing. Before serving sprinkle each with rose petals and sea salt.