Looking to make a last minute Valentines Day cake to impress that special someone or maybe even a handsome stranger? A heart shaped cake is just what Cupid ordered for that special day. With the help of a Williams Sonoma heart shaped baking tin, you can recreate this festive cake in under an hour. A perfectly sweetened chocolate cake is drizzled with a chocolate glaze that is out of this world and sure to make your Valentine melt. Happy Valentines Day love birds!

 

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Chocolate Cake

Ingredients:

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup HERSHEY’S Cocoa

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

 

Directions:

  1. Heat oven to 350°F. Grease and flour baking pan.
  2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pan.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Recipe for the chocolate cake is courtesy of www.HERSHEYS.com.

 

Chocolate Glaze

Ingredients:

16 ounces bittersweet chocolate, chopped fine

16 ounces (2 cups) heavy cream

 

Directions: 

  1. Place the chopped chocolate into the bowl of a food processor. Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over.
  2. Pour the cream over the chocolate and let stand for 2 minutes. Process by pulsing several times until chocolate mixture is smooth. Use as is for glazing. If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours. Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.

Recipe courtesy Alton Brown, 2004