Chocolate Cake for a Grown-Up Valentine's Day
Chocolate Cake for a Grown-Up Valentine's Day

Hello everybody, hope you’re having an amazing day today. Today, we’re going to make a special dish, chocolate cake for a grown-up valentine's day. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

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Chocolate Cake for a Grown-Up Valentine's Day is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. Chocolate Cake for a Grown-Up Valentine's Day is something that I’ve loved my whole life. They’re fine and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can cook chocolate cake for a grown-up valentine's day using 18 ingredients and 15 steps. Here is how you cook that.

The ingredients needed to make Chocolate Cake for a Grown-Up Valentine's Day:
  1. Get For cocoa sponge (for a 28 x 28-cm baking tray)
  2. Get 3 Eggs
  3. Get 60 grams Granulated sugar
  4. Take 60 grams Plain flour
  5. Get 20 grams Cocoa powder
  6. Make ready 10 grams Unsalted butter
  7. Make ready For chocolate cream:
  8. Take 80 grams Sweet chocolate for baking
  9. Get 250 ml Double cream
  10. Get 1 tbsp Rum
  11. Prepare For syrup:
  12. Prepare 3 tbsp Granulated sugar
  13. Prepare 6 tbsp Water
  14. Get 1 tbsp Rum
  15. Make ready For chocolate decoration:
  16. Prepare 50 grams Sweet chocolate for baking
  17. Prepare 50 grams White chocolate for baking
  18. Take 1 Cocoa powder for dusting

It's decorated with beautiful all-butter buttercream flowers and finished off with heart-shaped sprinkles. This rich heart-shaped layer cake is the perfect Valentines' Day dessert to share with loved ones! Sponge cakes are best eaten on the same day they are made or the next day as they tend to go dry quite quickly. How do I store chocolate cake?

Instructions to make Chocolate Cake for a Grown-Up Valentine's Day:
  1. Make the sponge cake. Put the eggs in a bowl, beat and put the bowl over a bain-marie. Add the granulated sugar and stir well. When the mixture is warmed to about body temperature remove from the bain-marie.
  2. Whip until pale and fluffy with a hand mixer. When you hang the mixer and the mixture falls like a thick ribbon it's ready. Heat and melt the butter in a microwave. Pre-heat the oven to 190°C.
  3. Shift the dry ingredients into the bowl and fold in gently with a plastic spatula. Add the melted butter and stir until smooth.
  4. Pour the batter into a baking tray and flatten the surface. Bake at 190°C for 10 minutes. After baking, leave to cool and peel off the baking paper.
  5. Make the chocolate cream. Put the chopped chocolate into a bowl. Bring the cream to a boil quickly and add to the chocolate. Stir the mixture with a wooden spatula and melt the chocolate.
  6. After the mixture has cooled down add the rum and mix well. Place the mixture over another bowl filled with ice water, and whip up to stiffen. Chill in the fridge.
  7. Make the syrup. Put the granulated sugar and water in a small sauce pan and melt the sugar. After it's cooled down add the rum and leave to cool.
  8. Make the chocolate decoration. Chop the sweet and white chocolate and put them into separate bowls. Melt the chocolate over a bain-marie.
  9. Drizzle the melted white chocolate with a spoon onto baking paper. Do the same with the sweet chocolate.
  10. Mix both chocolates with a palate knife so as to make a ripple pattern. Let it sit in a cool place until set. After it's set, peel off the baking paper and roughly break up the set chocolate.
  11. Line a bowl with cling film and fill with a piece of sponge cake that's approximately the size of the mold. Brush the sponge with the syrup. Fill the cavity with plenty of chocolate cream and smooth out the surface.
  12. Do the same process until all the bowls are done and cover with sponge lids and cling film. Chill in the fridge for 30 minutes to set.
  13. Place a plate over the bowl and turn over to remove the cake from the bowl. Peel off the cling film. Spread the rest of the chocolate cream on the cake surface and stick the broken chocolate pieces onto the sides.
  14. Sprinkle with cocoa powder through a tea strainer and you're done!!
  15. It should look like this on the inside.

Sponge cakes are best eaten on the same day they are made or the next day as they tend to go dry quite quickly. How do I store chocolate cake? Valentine's Day cake recipes; This competition is now closed. From a romantic hidden heart loaf and molten chocolate sponges to dainty fairy cakes, your other half will be blown away. Indulge your Valentine this year with our Chocolate Cake which features four layers of delicate chocolate sponge and chocolate buttercream, and is topped with chocolate flakes, chocolate shavings, red love hearts and a generous selection of chocolates.

So that’s going to wrap this up for this special food chocolate cake for a grown-up valentine's day recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!