Monday, February 22, 2010

Happy Valentine Day Chocolate Heart Cake

 Valentines Chocolate Cake!

Wow! sorry about the lateness of this post its certainly been a while past valentines day, oh well I got it done now.

I was going to post this closer to valentines day but I kept forgetting and getting busy.Anyways I had a lot of fun making this lovely cake that I found in "My Big Book Of Baking".

The texture of the cake is light, airy,fluffy and chewy. The flavor is chocolaty, rich and a hint of raspberry. The appearance is heart shaped with chocolate glaze decorated with raspberries.

I would say its a fairly easy recipe long as you follow the rules and let the glaze/icing to cool longer more then it says till it start to harden like icing to spread.For me it tended to become to liquidity at first and had to wait out till it harden a bit in the fridge,but beside that it was a fairly easy to follow.Overall it came out as a really beautiful and tasty treat for everyone to try a piece of.

When I made the cake I did not use mint sprigs to decorate I used instead just some red glitter sprinkles.

Valentine Chocolate Heart Cake   

1 1/2 cup self rising flour
2 tsp baking powder
1/2 cup unsweetened cocoa
3 eggs
scant 3/4 cup light brown sugar
2/3 cup sunflower oil,plus extra for greasing
2/3 cup light cream
Fresh mint sprigs, to decorate

Filling and topping:
8 oz/225g semisweet chocolate
Generous 1 cup heavy cream
3 tbsp seedless raspberry jam
Generous 1 cup fresh or frozen raspberries

1.Preheat 350F, grease an 8inch/20cm wide heart shaped cake pan and line bottom with parchment paper.

2.Mix flour,baking powder and cocoa into lg bowl.

3.Beat the eggs with the sugar,oil and light cream. Make a well in the dry ingredients and add the egg mixture, then stir to mix thoroughly,beating to a smooth batter.

3.Pour batter into prepared pan and bake in the preheated oven for 25-30 minutes, or until risen and firm to the touch.Cool in pan for 10 minutes, then turn out and finish cooling on a wire rack.

4.For the filling and topping,place the chocolate and heavy cream in a saucepan over low heat and stir until melted.Remove from the heat and stir until mixture cools slightly and begins to thicken.

5.Use sharp knife to cut the cake in half horizontally.Spread the cut surface of each half with raspberry jam or raspberry pie filling, then top with about 3 tbsp of the chocolate mixture.

6.Sprinkle over half the raspberries and replace top, press down lightly.Spread the remaining chocolate mixture over the top and sides of cake, swirling with spatula.Top with remaining raspberries and decorate with mint sprigs.

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