This cake is perfect for Valentine’s Day. It has everything you need! STRAWBERRY AND CHOCOLATE… ok it doesn’t have champagne…But enjoy this with champagne and you got it made!
This cake looks fancy… but honestly it’s easy. It does take a little bit of time, but well worth it in the end. If you take the time and make this for your significant other, I swear they will be all over you like salt on a peanut.
The deal with this cake is that you first make a sheet cake, then use a cookie cutter (I used a heart of course) to make your layers/shape. I did a three layer cake by cutting three shapes out, and filled each layer with strawberry jam, and covered it with chocolate butter cream. You certainly could just pile on the frosting with a knife, but I like the piped rose look (pictures are below to show every step!)
START!
Preheat your oven to 400 degrees
Line a cookie tray (that has sides) with parchment then spray with non stick spray
This will make 4 3-layer cakes
INGREDIENTS
Cake
- 8 ounces of semisweet chocolate
- 1 cup of water
- 1 tablespoon of instant coffee
- 1 teaspoon of cinnamon
- 8 eggs
- 1 ½ cups of cake flour (or all purpose)
Melt the chocolate and water over a double boiler and keep over the heat until it is a thick pudding like consistency (stir frequently). Once it is the desired texture, stir the instant coffee and cinnamon. While the chocolate cools, whip the eggs until they triple in volume. Alternate folding in the chocolate mixture and flour until it is all incorporated.
Pour onto your cookie tray and spread to the edges so it is all even.
Bake for 12 minutes and let cool in the tray. I set mine in the refrigerator. Make sure the cake is completely cool before cutting the shapes.
Chocolate Butter Cream
- 2 sticks of unsalted butter (softened)
- 1 cup of powdered sugar
- 8 ounces of semi sweet chocolate (melted)
With a hand mixer or a stand mixer, mix the butter and slowly incorporate the sugar. Slowly add the chocolate.
TIME FOR ASSEMBLY! Follow these steps to make a three layered cake! You can design the cake like I did, or pile the buttercream on with a knife (either way is delicious!).
cut out your shapes
spread strawberry jam on the first layer
add the second cake layer and spread strawberry jam on top
add the last/ top layer and spread a thin coat of icing around the whole cake. set in the refrigerator for 30 minutes
want to make the rose design? use a large star tip, fill the pastry bag, and start in the center, squeeze slowly and swirl in a circle
swirl up, and finish when the icing meet the rose shape next to it
cover the whole cake with these shapes!
END!
It is perfect indeed!
Gorgeous cake!!! YUM!