Chocolate Chiffon Heart Cake
Chocolate Chiffon Heart Cake |
For Valentine's Day, I baked a Chocolate Chiffon Heart Cake for
Allen. I got the recipe from Joy of Baking (http://www.joyofbaking.com/ChocolateHeartCake.html), my go to recipe site and one I trust. The link also features a very informative
video I suggest you watch before you make this cake. The cake is moist but not
dense and it tastes sublime. If you love chocolate this cake is for you. The filling is a velvety Chocolate Whipped Cream
and covered with a layer of rich and decadent Chocolate Ganache. The cake tastes even better
the next day as the flavors have developed.
Chocolate Chiffon Cake Ingredients
3 Extra Large Eggs (Yolks, room temperature)
4 Egg Whites (3 from above + 1 more, room temperature)
1 cup Granulated Sugar (separated, 2/3 and 1/3 cup)
2/3 cup All Purpose Flour
1/3 cup Unsweetened Cocoa Powder
1 ¼ teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Kosher Salt
½ cup Vegetable Oil (or Safflower, Canola, Corn Oil)
1/3 cup Coffee (room temperature)
1 ½ teaspoon Pure Vanilla Extract
¼ teaspoon Cream of Tartar
Lovely slice of Chocolate Chiffon Heart Cake |
Directions
Place rack in the center of oven.
Heat oven to 350 degrees.
Butter and Flour, or spray cake pans. I use Wilton Bake Easy
Spray and 2 9-inch Wilton Heart Shape pans.
Separate the Eggs, adding Egg Whites in one bowl and the
Yolks in another bowl. Cover with plastic wrap and bring to room temperature,
about 30 minutes.
In a medium size bowl add the Flour, Baking Powder, and Salt,
sift in Cocoa Powder, and combine with a whisk. Put aside.
Using a 2-cup measuring cup such as Pyrex, whisk together
the Vegetable Oil, Coffee and Vanilla Extract.
With a hand mixer on medium speed, beat the Egg Yolks with
2/3 cup of Sugar until combined. Turn the mixer to low speed and slowly add the
Oil mixture and beat until combined. Slowly add the Flour mixture and beat
until combined.
With an electric mixer, beat the Egg Whites and Cream of
Tartar until soft peaks form. Slowly add remaining 1/3 cup of Sugar and
continue to beat until soft peaks form. Using a rubber spatula, gently fold the
Egg Whites into the cake batter (in three stages) until combined.
Pour cake batter evenly in pans and use offset spatula to remove any bubbles. Bake for 30 to 35 minutes or
until a toothpick or cake tester inserted in the middle comes out clean. Oven temperatures vary so keep an eye on it after the 30 minute mark. My cake baked perfectly in 31 minutes.
Cool on wire racks for 10 minutes. Run a small spatula
around the edges of the pan and invert onto wire racks to cool completely. Note:
Joy of Baking says if cake starts to deflate invert right side up. My cakes did
not do this.
Yummy Chocolate Chiffon Heart Cake |
Chocolate Whipped Cream Ingredients
½ cup Heavy Whipping Cream, cold
¼ teaspoon Pure Vanilla Extract
2 tablespoons Granulated Sugar
1 tablespoon Unsweetened Cocoa Powder
Directions
In the bowl of your electric mixer, combine Heavy Whipping
Cream, Sugar, Vanilla Extract and Cocoa Powder. Beat mixture until stiff peaks
form.
Once cakes are cooled, place one layer top side down onto cake
platter or flat surface. Using an offset spatula spread Chocolate Whipped Cream
evenly leaving ½ inch around the sides of the cake. Place other layer top side
up and lightly press down. Cover with plastic wrap and place in fridge for 2
hours or overnight.
Chocolate Ganache Ingredients
8 ounces Semisweet (or Bittersweet) Chocolate, finely
chopped.
¾ cup Heavy Whipping Cream, room temperature
2 tablespoons Unsalted Butter, diced
Directions
Place chopped Chocolate in a medium sized heat proof bowl.
Using a small saucepan over medium heat, add Cream and diced
Butter. Bring just to a boil. Turn off immediately and pour hot mixture over
chopped Chocolate so it melts. Use a spatula after a few minutes and gently stir until incorporated and smooth. Cool
for 10 minutes.
Remove cake from fridge and place on wire rack with a baking
sheet under it to catch any remaining Ganache. Pour Ganache over the cake and use
an offset spatula to even it out and cover any spots. Use Ganache that falls on
baking sheet if needed to cover cake. Make sure you have an even layer of
Ganache.
Move cake a little so it does not stick and then let cake set for about 10 minutes. Gently
transfer to your cake platter. I added sprinkles and fresh Raspberries. Cover
and place in fridge for 2 hours or overnight. Take out cake and let it come to
room temperature before serving.
Enjoy!
-Sophia/Two Frys
I tried a recipe from this site that was almost exactly the same as this one...and they were DELICIOUS! So I'm sure these must be great also! Great post! here are helpful link for u mrkooldrink.com
ReplyDelete