Roses are red, chocolate is divine…

Roses are red, chocolate is divine and hearts are pure romance; all the essentials to the perfect Valentine’s Day dessert. These little gems are fluffy pink cake layers filled with the lightest chocolate buttercream you’ll find, and topped with crispy meringue cookies. Whether you’re celebrating Valentine’s Day this year with that special someone, that special hopeful, your gal pals, or yourself because self-love is just as important then this is the cake for you!

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Chocolate Heart Cake

Chocolate Heart Cake

Prep Time: 15 minutes
Cook Time: 50 minutes
Additional Time: 10 minutes
Total Time: 1 hour 15 minutes

Ingredients

  • 2 1/4 cups flour
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 stick butter at room temperature
  • 1 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 5 egg whites at room temperature
  • 1 1/2 teaspoons clear vanilla
  • 1 cup whole milk at room temperature
  • 1 stick butter at room temperature
  • 1/2 cup vegetable shortening
  • 3/4 cup cocoa powder
  • 1 teaspoon vanilla
  • 4 cups powdered sugar, sifted
  • 4 tablespoons heavy cream at room temperature
  • 5 egg whites
  • 4 cups of sifted powdered sugar
  • 1/8 teaspoon lemon juice
  • Food gel colors of your choice
  • Candy toppings of your choosing

Instructions

  1. Preheat oven to 325 degrees.

Cake

  1. Whisk dry ingredients together.
  2. In another bowl, beat butter & sugar together until light & fluffy.
  3. Add oil & incorporate.
  4. Add egg whites & full incorporate.
  5. Add clear vanilla **regular vanilla will work just as well**
  6. Starting & ending with flour mixture, alternate between flour mixture & milk while being sure to whisk after each addition.
  7. Add in a few drops of pink food gel color and mix in on a low speed until color is fully incorporated.
  8. Bake for 30 - 35 minutes or until a cake tester comes out clean.
  9. Once cake has baked and cooled, take your heart shaped cookie cutter and stamp out your heart shaped cake layers.

Chocolate Buttercream

  1. Sift 4 cups of powdered sugar & set bowl aside.
  2. Cream butter & shortening.
  3. Add cocoa powder & vanilla.
  4. Scrape down the sides.
  5. Place your mixer on the lowest speed & slowly add in your powdered sugar, 1/2 cup at a time.
  6. Do not worry if your buttercream looks crumbly & dry because we will fix that next.
  7. Scape down the sides one last time.
  8. With your mixer on, slowly add in heavy cream.
  9. Turn mixer up to a medium speed until you have light & fluffy consistency you are looking for (about a minute or so).

Royal Icing

  1. In a mixing bowl, whisk your egg whites and vanilla until frothy.
  2. Add in your sifted powdered sugar, 1/4 cup at a time, mixing well after each addition until you have your desired consistency. You may need to add in additional sifted powdered sugar to make your royal icing less runny. If so, add it in 1/4 cup at a time.
  3. In the middle of adding your powdered sugar, add in a few drops of lemon juice to really brighten your royal icing.

Decorating

  1. With your first layer of cake on your cake turntable, pipe on a generous amount of chocolate buttercream and smooth over.
  2. Add your second layer of cake and more chocolate buttercream.
  3. Top with your third layer of cake.
  4. Starting from the bottom, and while rotating your cake turntable, pipe on chocolate buttercream in an upward motion.
  5. Using a cake frosting scraper, straight spatula, or offset spatula you will want to smooth your chocolate buttercream. The best way is to hold your smoothing tool upright and gently pressed against your cake while rotating your cake turntable.
  6. Smooth the top of your cake with an offset spatula.
  7. Set in fridge and allow to chill and set for 5 minutes.
  8. Pull your cake from the fridge and with a toothpick, outline "Love".
  9. Take your royal icing and pipe on the etched letters.
  10. Boarder the top of your heart cake with small pea sized pearls of royal icing.
  11. Garnish with your favorite chocolates and treats. For this cake, I topped with meringue cookies and a dollop of more chocolate buttercream.
  12. Serve and enjoy with that special someone. Or share with yourself if you are your own special someone. After all, self-love is just as important.

Notes

  • If you’d prefer to skip the shortening, simply swap it out with 1 additional stick of room temperature butter.
  • If you’d prefer a more white, stiffer, buttercream then simply omit the butter & replace with 1 additional cup of shortening. Also be sure to swap out the vanilla extract for clear vanilla extract.
  • Make sure you sift your powdered sugar. This will help the sugar mix into the butter & shortening smoothly.
  • When all your powdered sugar has been added in, the buttercream will appear dry. Don’t raise the alarms. When adding in your milk or heavy cream, your buttercream will start to have the fluffy texture it‘s known for.
  • Keep in mind that your heavy cream should be added in 1 tablespoon at a time. I do this way to make sure I am not drowning my buttercream to the point of a soupy mess.
  • Also worth mentioning, if desired, you can easily swap out the heavy cream for equal parts of your preferred milk.
  • Room Temperature Ingredients: Be sure to allow your dairy ingredients to reach room temperature. Room temperature ingredients not only combine more effortlessly (no over-mixing needed) but they also trap air so much better. This trap air will expand and produce a fluffy texture during your baking process.
  • Prepared Pan: There will always be the "next best way to prepare your pan" article. Simply put however, the most effective way i find in my kitchen is a light rub of shortening around the sides, parchment paper on the bottom of the pan (for majority of baking pans), & a very light dusting of flour (cocoa powder for chocolate baked goods) all throughout.

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Posted by Man Cake on Wednesday, July 10, 2019

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