If you are a food blogger, as soon as the calendar turns to February, everything is clear – it’s time for Valentine’s day dessert! I have to admit that, in recent years, for me, sometimes it was a real nightmare! Usually, in days like that, you get hundreds of beautiful Valentine’s recipes! In the blink of an eye, my bookmark is full of sweet little things that complicate my life for days!
„Hmm, these cookies are really beautiful! That is it!“, I would think to myself, and as soon as I (almost) made the decision, here come the beautiful red velvet cupcakes! And while the fight between these two deserts was raging, suddenly I saw a beautiful photo of a third dessert and that got me back to the beginning. And so long and so forth…
But this year, “gods of baking” were on my side :). In the middle of January on Pinterest, I found a beautiful recipe for Cream Filled Chocolate Heart-Shaped Cakes and I knew that was “it”. These small chocolate hearts looked so sweet that there was simply no need for any further research. And when I saw that the whole recipe is a version of the “Ding Dong” cake that we all just love, things were crystal clear.
And so, a few days ago, I found my old cookie cutter in the shape of a heart and full of enthusiasm, started making my Valentines chocolate hearts. And everything started off just fine, until the moment I was supposed to pour chocolate icing on the small hearts. My “gods of sweets” turned their backs on me and even though I did everything as it was written in the recipe, the icing was so thick that there was no chance the hearts would be perfectly smooth and beautiful. On the contrary, they looked so unsmooth that I felt sad looking at them.
“Maybe you should make a sacrifice for your “baking gods” said my husband, obviously making fun of me. “OK, I will be the victim and I will eat some of your unsucessful hearts”, said Darko while laughing out loud and munching one of my cookies. I decided to try once more with icing, but to increase the temperature in which I will melt the chocolate! Bingo! The chocolate was now thinner and I was beginning to get perfect little hearts!
For the cake:
- 1 ounces semi-sweet chocolate, chopped
- 1/2 cup hot, brewed coffee
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cups sugar
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 egg
- 1/4 cup vegetable oil
- 1/2 cup buttermilk
- 1/2 teaspoon vanilla
For 7 Minute Frosting:
- 1 egg whites
- 1/4 cup sugar
- 1/8 cup light corn syrup
- 1 tablespoons water
- 1 teaspoons vanilla extract
- Pinch of salt
For the Chocolate Ganache:
- 1/2 cup heavy cream
- 1 tsp unsalted butter
- 6 oz semisweet chocolate, chopped
To make the cake:
- Preheat the oven to 330 F. Spray with cooking spray 9-inch round cake pan (or square 8×8 inch pan), line with parchment paper, and spray the paper with cooking spray and set aside.
- Place chopped chocolate in a small bowl and pour brewed coffee over the chocolate and whisk to combine until the chocolate is melted. Set aside.
- In a large bowl, sift together dry ingredients: sugar, flour, cocoa powder, baking powder, baking soda and salt and set aside.
- In a large bowl beat eggs with an electric mixer, until pale yellow, than add oil, buttermilk, vanilla and chocolate-coffee mixture. Continue beating to combine well.
You can find complete recipes of this Ding Dong Valentines Chocolate Hearts in omgchocolatedesserts.com