בס"ד
The preparation is straightforward, and there are no many pipings needed to make this a festive cake. You don't need to worry about making this cake since it is very easy-to-make. You can make it with just a little amount of work.
I decorated the top of the cake with grated chocolate at first. Then I realized it's not that pretty, so I covered it with a second layer of Oreo crumbs.
That was, on the one hand, much prettier, and on the other hand, it added another extra delicious flavor.
Heart-shaped chocolate cake / recipe con delight
Ingredients for 30 cm (11.8 inches) heart cake
Chocolate cake base:
You need to make this batter twice, in order to bake two separate cakes in a 30 cm pan each.
2 cups sifted flour
2 tsp. baking powder
1 cup sugar
1/4 cup sifted cocoa powder
1 cup water
1/2 cup oil
3 L eggs
Filling:
3 cups whipping cream
1/2 cup instant vanilla pudding
Natural pink food coloring - beetroot powder
Ganache chocolate drizzles:
100-gram bittersweet chocolate (3.5 oz.), cut into cubes
1/2 cup whipping cream
Oreo cookies or other sandwich cookies, crumbled
Bittersweet chocolate, grated (optional)
Preparation:
Preheat oven to 160C (320F), turbo.
Mix the dry ingredients of the cake: flour, baking powder, sugar, and cocoa. Add in the liquids: water, eggs, and oil, and mix well.
Transfer to a well-greased heart-shaped pan and bake in the middle rack of the oven for 25-30 minutes or until a toothpick inserted to the middle of the cake comes out clean or with little crumbs.
Make another cake mixture just as explained above, and once they are done baking, let them cool completely.
Prepare the filling:
Whip the cream with the instant vanilla pudding to a stable cream. Divide into two bowls and add beetroot powder to one bowl and whip until stable.
Melt the chocolate ganache ingredients together in a microwave-safe bowl until you get a chocolate sauce. Melt in intervals of 30-40 seconds each, and mix after each interval.
Assemble the cake:
Please take one of the cakes and release them from the pan. If needed, use a knife to release the cake in the circumference. Flip the cake so that the top becomes the bottom. Spread the white cream on top. You can transfer the cream into a piping bag and pipe on top, to make the spreading easier (full explanation in the attached cooking video).
Place the second cake on top and spread with a thin layer of pink cream. Transfer the rest of the cream to a piping bag with a star nozzle or any other nozzle you prefer.
Pipe shapes on top fo the cake, creating heart pipes on top. Make sure to leave a gap from the edges of the cake, so we can later drizzle the ganache.
Fill the void inside the heart with grated chocolate and then grated cookies. You can skip the grated chocolate, but it does give an extra tasty flavor.
Take a piping bag and fill with the chocolate ganache, and make a tiny hole in it. If the ganache cooled too much, you need to reheat it a bit in the microwave.
Drizzling ganache on the edges of a cake is best done when the ganache is a bit warm.
Start drizzling the ganache sauce on the exposed frame of the cake. Do so in a way that some of the drizzles drizzle on the sides of the cake too.
You can serve the cake right away or keep in the fridge for at least two-three days.
* A recipe for a homemade beetroot powder can be found here. Don't worry; there is no beetroot flavor left when you use this powder. Using beetroot powder ensures you don't give your kids, family, and friends harmful artificial food colorings.
If you enjoyed my blog, don't forget to follow on Youtube, Facebook, Instagram, and TikTok.
I made this heart-shaped chocolate cake for a friend's birthday party. It is a moist and decadent chocolate cake filled with vanilla cream and chocolate ganache drizzles.
Family day celebrations are almost over, but cherishing your family and loved ones should be done daily.
These days, whether it's family day, love day, or Yom Kippur, where you ask for forgiveness from each other, are just here to remind us of the things we need to do year-round.
So make the most out of these days. And remember how your family is a valuable asset you need to cherish each and every day of your life.
A kind word is the best way to show your appreciation to friends and family. But if you want to leave them with good taste in their mouth, then you ought to make this chocolate cake. A cake that only expresses love and joy.
You can make this cake for birthdays and parties or Shabbas, holidays and celebrations. Any occasion you will choose to make this, know it is a success.
These days, whether it's family day, love day, or Yom Kippur, where you ask for forgiveness from each other, are just here to remind us of the things we need to do year-round.
So make the most out of these days. And remember how your family is a valuable asset you need to cherish each and every day of your life.
A kind word is the best way to show your appreciation to friends and family. But if you want to leave them with good taste in their mouth, then you ought to make this chocolate cake. A cake that only expresses love and joy.
You can make this cake for birthdays and parties or Shabbas, holidays and celebrations. Any occasion you will choose to make this, know it is a success.
The preparation is straightforward, and there are no many pipings needed to make this a festive cake. You don't need to worry about making this cake since it is very easy-to-make. You can make it with just a little amount of work.
I decorated the top of the cake with grated chocolate at first. Then I realized it's not that pretty, so I covered it with a second layer of Oreo crumbs.
That was, on the one hand, much prettier, and on the other hand, it added another extra delicious flavor.
Heart-shaped chocolate cake / recipe con delight
Ingredients for 30 cm (11.8 inches) heart cake
Chocolate cake base:
You need to make this batter twice, in order to bake two separate cakes in a 30 cm pan each.
2 cups sifted flour
2 tsp. baking powder
1 cup sugar
1/4 cup sifted cocoa powder
1 cup water
1/2 cup oil
3 L eggs
Filling:
3 cups whipping cream
1/2 cup instant vanilla pudding
Natural pink food coloring - beetroot powder
Ganache chocolate drizzles:
100-gram bittersweet chocolate (3.5 oz.), cut into cubes
1/2 cup whipping cream
Oreo cookies or other sandwich cookies, crumbled
Bittersweet chocolate, grated (optional)
Preparation:
Preheat oven to 160C (320F), turbo.
Mix the dry ingredients of the cake: flour, baking powder, sugar, and cocoa. Add in the liquids: water, eggs, and oil, and mix well.
Transfer to a well-greased heart-shaped pan and bake in the middle rack of the oven for 25-30 minutes or until a toothpick inserted to the middle of the cake comes out clean or with little crumbs.
Make another cake mixture just as explained above, and once they are done baking, let them cool completely.
Prepare the filling:
Whip the cream with the instant vanilla pudding to a stable cream. Divide into two bowls and add beetroot powder to one bowl and whip until stable.
Melt the chocolate ganache ingredients together in a microwave-safe bowl until you get a chocolate sauce. Melt in intervals of 30-40 seconds each, and mix after each interval.
Assemble the cake:
Please take one of the cakes and release them from the pan. If needed, use a knife to release the cake in the circumference. Flip the cake so that the top becomes the bottom. Spread the white cream on top. You can transfer the cream into a piping bag and pipe on top, to make the spreading easier (full explanation in the attached cooking video).
Place the second cake on top and spread with a thin layer of pink cream. Transfer the rest of the cream to a piping bag with a star nozzle or any other nozzle you prefer.
Pipe shapes on top fo the cake, creating heart pipes on top. Make sure to leave a gap from the edges of the cake, so we can later drizzle the ganache.
Fill the void inside the heart with grated chocolate and then grated cookies. You can skip the grated chocolate, but it does give an extra tasty flavor.
Take a piping bag and fill with the chocolate ganache, and make a tiny hole in it. If the ganache cooled too much, you need to reheat it a bit in the microwave.
Drizzling ganache on the edges of a cake is best done when the ganache is a bit warm.
Start drizzling the ganache sauce on the exposed frame of the cake. Do so in a way that some of the drizzles drizzle on the sides of the cake too.
You can serve the cake right away or keep in the fridge for at least two-three days.
* A recipe for a homemade beetroot powder can be found here. Don't worry; there is no beetroot flavor left when you use this powder. Using beetroot powder ensures you don't give your kids, family, and friends harmful artificial food colorings.
If you enjoyed my blog, don't forget to follow on Youtube, Facebook, Instagram, and TikTok.
That's so cute, and looks delicious!
השבמחקOh this looks so amazing! My daughter would love it. I must admit I'm not sure how I'd go with the piping but will give it a go! Love that the colouring is beetroot powder!
השבמחקWhat a cute cake, I love it! Would be perfect for Valentine's day or just a date night!!
השבמחקThis birthday cake looks absolutely incredible - it seems almost a shame to eat it!
השבמחקSuch a beautiful birthday cake! Now I'm craving some chocolate cake too :) Just added the ingredients to my shopping list!
השבמחק