Chocolate Whipped Cream Layered Heart Cake Recipe
This chocolate chiffon cake is layered with chocolate whipped cream and topped with a creamy chocolate butter frosting. A perfectly delicious way to say I Love You!
Ingredients
Chocolate Chiffon Cake:3 large eggs
1 large egg white
1 cup granulated sugar, divided
2/3 cup all purpose flour
1/3 cup unsweetened cocoa powder (preferably Dutch processed)
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil like safflower or canola
1/3 cup coffee, at room temperature
1 1/2 teaspoons pure vanilla extract
1/4 teaspoon cream of tartar
Chocolate Whipped Cream:
1 cup cold heavy whipping cream
1/2 teaspoon pure vanilla extract
2 Tablespoons confectioners' sugar
2 Tablespoon unsweetened cocoa powder
Super Creamy Chocolate Frosting:
1 1/4 cups butter, at room temperature
1 cup confectioners'sugar
3/4 cup Dutch-processed cocoa powder
pinch of salt
3/4 cup light corn syrup
1 teaspoon vanilla extract
8 ounces chocolate (milk, semisweet or dark), melted and cooled
Garnish:
slivered almonds
Directions
Chocolate Chiffon Cake:
Preheat oven to 350F.
Lightly grease a 9-inch springform heart shaped pan with sides that are 2 1/4 inches high with butter. Dust lightly with flour.
Separate all the eggs, placing the egg yolks in a large mixing bowl and the egg whites in a second mixing bowl. You will have one extra yolk that you can just put into the refrigerator and eat for breakfast.
Cover both bowls of eggs with plastic wrap. Leave the eggs on the counter-top for about 30 minutes to get them to room temperature prior to baking the cake.
In another bowl, stir together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In a large measuring cup, stir together the oil, coffee and vanilla.
Using an electric mixer, beat the egg yolks with 2/3 cup of the sugar. Using low speed, add the oil mixture to the egg mixture and beat until well combined.
Slowly add the flour mixture in, beating on low speed until well incorporated.
Using an electric mixer, beat the egg whites and cream of tartar together until soft peaks form. Slowly beat in the remaining 1/3 cup of sugar. Beat until stiff peaks form.
Using a rubber spatula gently fold the egg white mixture into the batter mixture in 3 stages. You want to do this gently so you do not deflate the batter.
Transfer the batter into the prepared cake pan and place into the preheated oven.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and the pan on a wire rack for 15 minutes. After 15 minutes, use a metal spatula to run around the outside of the cake pan to loosen the cake then invert the cake onto the wire rack and cool completely before assembly.
Chocolate Whipped Cream:
Chill a glass or metal mixing bowl and the beaters in the freezer for 15 minutes.
Pour the cream, vanilla, confectioners' sugar and cocoa into the chilled bowl and use an electric mixer to beat until still peaks form. Cover the bowl with plastic wrap and place into the refrigerator while you make the frosting.
Super Creamy Chocolate Frosting:
In the top of a double boiler, melt the chocolate. Turn of the heat but leave the chocolate on the stove to stay soft.
Add the butter, sugar, cocoa and salt to a food processor and pulse for 30 seconds.
Add corn syrup and vanilla extract and pulse for 10 more seconds.
Scrape the sides of the bowl down if needed.
Add the melted chocolate and pulse until creamy.
Assembly:
When the cake is completely cooled place onto a wire rack or cutting board and slice horizontally into 4 thin layers.
Place one layer onto a cake plate.
Divide the chocolate whipped cream into 3 even portions.
Spread a layer of chocolate whipped cream onto the cake.
Repeat the process using all the cake layers and chocolate whipped cream are used. It is okay if the chocolate whipping cream is peeking out the sides as you only frost the top of the cake.
Frost the top of the cake with your super creamy chocolate frosting.
Garnish with slivered almonds.
Serves 8-10 people.