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!
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
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
- Heat oven to 350°F. Grease and flour baking pan.
- 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.
- 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.
16 ounces bittersweet chocolate, chopped fine
16 ounces (2 cups) heavy cream
- 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.
- 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