Indulge your loved ones this year with a decadent and visually stunning heart-shaped chocolate cake, perfect for Valentine's Day, anniversaries, or any special occasion that deserves a touch of sweetness and romance. This recipe isn't just about the heart-shaped pan; it's about creating a moist, rich chocolate cake that's as delightful to eat as it is to behold. We’ll guide you through crafting a cake that's as impressive as it is delicious, ensuring a memorable treat for everyone.
Forget store-bought, mass-produced cakes; this recipe empowers you to bake a show-stopping dessert from scratch. From the perfectly balanced chocolate flavor to the flawlessly smooth frosting, this heart-shaped masterpiece will elevate your baking skills and impress your guests. Ready to create a chocolate cake that speaks volumes? Let's dive into the step-by-step process!
Tools Needed
- Mixer
- Heart-shaped cake mold
- Baking paper
- Oven
- Spatula
- Piping bags with nozzles
Ingredients
- Wheat flour: 3 cups or 400g
- Butter: 180g (2 x 90g) or 1 cup oil
- Eggs: 5
- Milk: 1 cup
- Vanilla extract: 2 tablespoons
- Baking soda: 2 teaspoons
- White vinegar: 2 tablespoons
- Cocoa powder (normal): 30g
- Cocoa powder (unsweetened): 30g
- Lemon juice: 1 lemon
- Sugar: 1 ½ cups
- Salt
- Cream cheese: 190g
- Whipping cream: 1l
- Powdered sugar: 1 cup or 120g
- Coffee liqueur
- Walnuts
- Red food coloring
- Gold food coloring
- Green food coloring
Step-by-Step Instructions
Step 1. Prepare the Cake Batter
- In a cup of milk, add lemon juice and let it curdle slightly. This is normal.
- In a mixer, beat 5 eggs (room temperature) with half the sugar. Gradually add the remaining sugar while beating until fluffy (about 5 minutes).
- Add 2 tablespoons of vanilla extract and the softened butter (or margarine/oil). Beat for 3 more minutes.
- Sift together the flour, cocoa powders, and a pinch of salt. Gradually add to the wet ingredients, beating until just combined.
- Gently fold in the curdled milk mixture.
- Add the vinegar and baking soda and beat briefly.
Step 2. Bake and Cool the Cakes
- Grease and flour two heart-shaped cake molds. Line with parchment paper.
- Divide the batter evenly between the molds and bake at 200°C (180°C after 5 minutes) for 30 minutes each.
Step 3. Make the Chantilly Cream
- In a chilled bowl, beat the whipping cream with half the powdered sugar until soft peaks form. Add the remaining sugar and continue beating until stiff peaks form. Add the cream cheese in small pieces and beat until smooth and thick.
Step 4. Assemble and Decorate
- Once the cakes have cooled, level them if necessary. Brush with coffee liqueur. Layer with chantilly cream (divide and color some pink). Add chopped walnuts. Repeat layers. Decorate with remaining chantilly cream using different nozzles and colors.
- Refrigerate the cake for at least 30 minutes before serving.
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Tips
- Ensure butter is soft or melted before adding it to the mixture.
- Check for lumps in the batter and beat until smooth.
- Use chilled ingredients for the chantilly cream.
Nutrition
- N/A
FAQs
1. Can I make this cake ahead of time?
Yes! The cake can be baked a day or two in advance and stored in an airtight container at room temperature. Frost it just before serving for the best texture.
2. What can I substitute for the buttermilk?
If you don't have buttermilk, you can substitute 1 cup of milk mixed with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5-10 minutes before using.
This fluffy chocolate cake is the perfect way to show Mom how much you care this Mother's Day. From its rich chocolate flavor to its light and airy texture, it's a dessert she's sure to adore. So grab your apron, gather your ingredients, and get baking!