HEART-SHAPED CAKE RECIPE | EATINGWELL
This lightly sweetened heart-shaped cake is a fun and festive way to celebrate Valentine's Day, a birthday or any time that calls for celebration. Raspberries make a cheerful outline, but any fruit or berry will work well in this surprisingly simple cake.
Provided by Karen Rankin
Categories Healthy Valentine's Day Dessert Recipes
Total Time 2 hours 10 minutes
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F. Line the bottoms of an 8-inch round and an 8-inch square baking pan with parchment paper; lightly coat the bottom and sides of each pan with cooking spray.
- Beat granulated sugar, oil and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 2 minutes. Beat in eggs, 1 at a time, until just incorporated. Beat in vanilla.
- Whisk together pastry flour, cake flour, baking powder, baking soda and salt in a separate bowl until blended. With the mixer running on medium-low speed, add the flour mixture to the sugar mixture alternately with buttermilk, beating just until combined after each addition and stopping to scrape down the sides as needed. Divide the batter between the prepared pans.
- Bake until a wooden pick inserted in the center comes out clean, 22 to 25 minutes. Let the cakes cool in the pans on a wire rack for 15 minutes; turn out onto wire racks and let cool completely, about 1 hour.
- Beat cream cheese, confectioners' sugar and milk with an electric mixer on medium speed until smooth, about 30 seconds.
- To assemble the cake, place the square cake on a platter in a diamond position. Cut the round cake in half crosswise, creating 2 perfect half-moon shapes. Position the halves on the 2 top sides of the square, forming a heart shape. Spread the frosting over the top of the cake just to the edges, leaving the sides unfrosted. Place raspberries along the outside edges to outline the cake.
Nutrition Facts : Calories 259 calories, CarbohydrateContent 33 g, CholesterolContent 51 mg, FatContent 13 g, FiberContent 3 g, ProteinContent 5 g, SaturatedFatContent 5 g, SodiumContent 219 mg, SugarContent 16 g
HEART CAKE RECIPE | ALLRECIPES
This chocolate cake is the perfect Valentine's Day cake. I made it for my husband last year. It is filled with ganache and in general not an overly sweet cake, but that's how we like it.
Provided by vewohl
Categories Desserts Frostings and Icings Chocolate
Total Time 2 hours 45 minutes
Prep Time 1 hours 0 minutes
Cook Time 45 minutes
Yield 10 servings
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch heart-shaped pan with butter and dust with some extra bread crumbs.
- Cream 1/2 cup plus 1 tablespoon butter in a bowl with an electric mixer; mix in 2/3 cup white sugar and vanilla sugar. Add eggs one at a time, beating well after each addition, until light and foamy.
- Place 5 ounces chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool for a few minutes, then blend into egg mixture. Mix almond meal with bread crumbs and fold into the chocolate batter. Pour batter into the prepared pan.
- Bake in the preheated oven on the lowest rack for 45 minutes. Remove from oven and cook completely, about 1 hour. Remove from pan.
- Place 5 ounces chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool for a few minutes, then mix in confectioner's sugar.
- Cream 1/2 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Stir in chocolate-sugar mixture and almond extract until ganache is smooth.
- Cut heart cake horizontally into 2 layers. Cover the bottom layer with some chocolate ganache and place second layer on top. Cover heart on all sides with remaining chocolate ganache.
- Roll out marzipan into a thin layer on parchment paper. Cut out circles with a small glass to make petals; you need about 12 petals per rose. Roll one of the circles into a spiral shape for the center of the rose. Add the next marzipan circle and roll it around the center piece. The marzipan should just stick together. If you need extra "glue", use some water. Decorate cake with pink roses and other candy to your liking.
Nutrition Facts : Calories 744.6 calories, CarbohydrateContent 68.5 g, CholesterolContent 167.2 mg, FatContent 48.3 g, FiberContent 3.1 g, ProteinContent 15.2 g, SaturatedFatContent 20.3 g, SodiumContent 69.1 mg, SugarContent 52.2 g
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