Nothing says I love you like chocolate and a heart shape cake. I baked this cake in a heart shaped bundt pan but a regular bundt pan can be substituted for heart shape. This recipe makes about 5 cups of batter so make your if you use a big enough pan. I added chocolate covered strawberries in the center as a garnish but you don’t have to.
1 3/4 All Purpose Flour
2 cups sugar
3/4 cups unsweetened cocoa powder, I use Ghiradeli’s
1 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk, please use real buttermilk, do not use milk with vinegar
2 teaspoons vanilla, I used Mexican
1 cup of very hot coffee
Chocolate covered strawberries for garnish, optional
Preheat oven to 350 degrees. I sprayed my bundt pan with a spray that contains flour.
Place dry ingredients into your mixing bowl and mix well. In a smaller bowl, combine oil, buttermilk, eggs and vanilla. Pour into dry ingredients and blend to combine, about a minute. Slowly pour in hot coffee and mix till blended, scraping down the sides and bottom of your bowl. Pour into prepared bundt pan that had a 6 cup capacity. Bake for 35 minutes or until done. Cool cake about 20 minutes in pan and remove to finish cooling. Top with ganache and garnish with sprinkles or strawberries if desired.
1 8 ounce bag of semisweet chocolate chips
3/4 cup heavy cream
In a double boiler, or I used a pot with a glass bowl over my pan with water. Just make sure the water never touches the bottom of the bowl. Pour cream in your double boiler and slowly bring to boil. Remove from heat and add the chocolate chips. Let stand stand minutes without stirring. After the time has passed, stir well to combine until all of the chocolate chips have melted. Cool ganache until it has reached room temperature and pour over cooled cake. Garnish with sprinkles and fill the center of your cake with chocolate covered strawberries if desired. Enjoy!
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