Heart Shaped Chocolate Strawberry Cake
Thursday, February 18, 2016
Heart Shaped Chocolate Strawberry Cakes with strawberry cream are the perfect dessert for Valentine's Day or for a Date Night! It's one of those desserts that is classy and delicious, the texture is light and airy so it just melts in your mouth.
Ingredients:
Prep Time : 60 minutes | Cook Time : 20 minutes | Serves : 5
For Cake
- 2 cups All Purpose Flour
- 1 cup Cocoa Powder
- 1 cup Butter Milk
- 1 tsp Baking Powder
- 2 tsp Baking Soda
- 1 tsp Salt
- 2-1/2 Cups Granulated Sugar
- 2 tsp Vanilla Extract
- 1/4 cups Vegetable Oil
- 2 Large Eggs (optional)
Strawberry Cream
- 1 cup Heavy Cream
- 3 tbsp Strawberry Preserves
Chocolate Syrup
- 2 cups Bittersweet Chocolate
- 2 tbsp Butter
- 2 tbsp Heavy Cream or Milk
Method :
For Cake :
- Pre heat the oven to 325 degrees and line the cake pan with parchment paper.
- Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In a medium bowl, whisk together eggs, buttermilk, oil and vanilla extract until they are well combined.
- Pour the wet ingredients into the dry ingredients and whisk to combine.
- Carefully pour the batter into the prepared pan and bake for 20 minutes.
- Bake the cake until a toothpick inserted into the center of the cake comes out clean.
For Strawberry Cream :
- In a heavy saucepan whip the heavy cream until soft peaks, add the strawberry preserves and continue whipping until stiff peaks.
- Fill the pastry bag fitted with round pastry tip.
For Chocolate Syrup :
- Take Bittersweet Chocolate or chocolate chips in a glass bowl.
- Pop it inside the microwave for 10 seconds.
- Give it a mix and then place it inside the microwave for another 10 minutes.
- Give it a mix and add the butter.
- Mix well and add the heavy cream or milk and again mix well until it gets the syrup consistency.
- Once the cake is cooled completely, using a heart shaped cookie cutter, carefully cut out the hearts.
- Pipe the strawberry cream on half of the heart shaped cake.
- Now place the cakes on a cooling rack over a pan lined with parchment paper.
- Slowly pour the chocolate syrup over the cake, starting in the middle and working outward.
- Be sure to check all the sites as you pour the chocolate syrup.
- If the chocolate syrup starts to thicken, microwave for another 10 seconds.
- Allow the cakes to set at the room temperature for about 20 minutes.
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