Honey Chocolate Heart Cake: Valentine's Day Recipe - Kaboose.com

Honey Chocolate Heart Cake

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Delight one and all with a giant honey-chocolate Valentine. It doesn’t take any special cake pan, just a 9-inch round and a 9-inch square pan.

Cake:

Frosting:

Heat oven to 350 degrees F. Grease and flour a 9-inch round cake pan and a 9-inch square cake pan.
In a microwavable bowl melt chocolate on high 1 minute; stir. As needed continue to heat in 30 second intervals, stirring after each until the chocolate is just melted. Stir in honey to combine; cool.
In a large bowl beat the butter. Add the brown sugar and beat until combined, scraping down the side of the bowl as needed. Add eggs, one at a time, beating well after each addition and scraping down side of bowl as needed.
In a medium bowl whisk flour, baking soda and salt together. In three additions add dry ingredients to the butter mixture alternating with the buttermilk. Scrape down side of bowl as needed. Add chocolate mixture, beating to combine. Stir in vanilla to combine.
Divide batter between prepared pans and bake about 35 minutes or until toothpick inserted in middle comes out clean. Cool 10 minutes on cooling rack and then turn out of pans; cool completely.
With a serrated knife trim the tops of the cakes to make them the same height.
Spread 1-1/2 teaspoons jam on cut side of one half-circle and push it against one of the sides of the square cake. Repeat with the other half-circle to form a heart-shaped cake.
In a large bowl beat cream, sugar, vanilla and cocoa until soft peaks form.
Frost sides and top of cake with frosting. If desired etch a design on the top of a cake with a skewer or toothpick.

Cakes can be made ahead, wrapped and frozen up to 3 months.

Preparation Time:

30 minutes

Ready In:

1 hour 15 minutes

Servings:

Baking Time: 35 minutes

Measuring and whisking the dry ingredients

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