CHOCOLATE HEARTS CAKE

Dealfishes Chocolate Cake adorned with chocolate heart cut out
Chocolate Heart Cake

Chocolate Heart Cake for Valentines day.

This recipe is so moist and yummy Made extra special with the cutout harts.

festive enough to take to any Valentines day party

  • ¾ c. unsweetened cocoa powder
  • 2⅓ c. boiling water
  • 2⅓ c. granulated sugar
  • ¾ c. oil
  • 3 large eggs
  • 1 tbsp. vanilla extract
  • 2½ c. all-purpose flour
  • 2 tsp. baking soda
  • 1 tsp. salt
Frosting:
  • 1 stick butter
  • 1½ tsp. vanilla extract
  • 3 c. confectioners’ sugar
  • 6 oz. unsweetened baking chocolate
  • ½ c. heavy (whipping) cream
Chocolate Hearts:
  • ½ c. semisweet chocolate chips
  • ½ c. milk chocolate chips
  • ½ c. white chocolate chips

DIRECTIONS

  1. Heat oven to 325°F. Coat two 8 x 2-in. heart-shaped cake pans* with nonstick spray. Line bottoms with wax paper.
  2. Make Cake: Put cocoa powder and boiling water in a medium bowl; stir until smooth. When cool, add next 4 ingredients. Beat with mixer on medium speed until blended. On low speed, add flour, baking soda, and salt. Beat just until smooth (batter is thin). Divide between pans.
  3. Bake 45 to 55 minutes until a wooden pick inserted in center of cakes comes out clean. Cool in pans on a wire rack 10 minutes. Run a knife around edges of cakes, invert on rack, peel off the paper and cool completely.
  4. Make Frosting: Beat butter and vanilla in a large bowl with mixer on medium speed until creamy. Reduce speed to low and beat in 1⁄2 cup sugar, then melted chocolate. Alternate beating in remaining sugar and 1⁄2 cup cream. Increase speed to medium; beat, adding more cream if needed, until spreadable.
  5. To assemble: Turn cakes right side up. With a serrated knife, trim tops level if necessary. Place 1 layer top side down on serving plate. Spread top with 1 cup frosting. Add another layer, top side down.
  6. Brush any crumbs off cake. Coat with a thin layer frosting then spread and swirl on remaining frosting.
  7. Shortly before serving, make Chocolate Hearts: Line a baking sheet with wax paper. Have ready assorted-size heart-shaped metal cookie cutters and red paste food color.
  8. Melt 1⁄2 cup semisweet chocolate chips as package directs.
  9. Pour onto the lined baking sheet and spread with a metal spatula to a 6 1⁄2-in. square. Refrigerate 5 minutes until set.
  10. Fill a shallow bowl with hot water. Dip cookie cutter(s) in water about 30 seconds, tap off excess water and cut out chocolate hearts. Refrigerate until needed. Repeat with 1⁄2 cup milk chocolate chips. Melt 1⁄2 cup white chocolate chips as bag directs. Remove about 1⁄4 and tint red. Spread white and red chocolate on the lined baking sheet; proceed as above. RECIPE FROM W.D.