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Valentine Chocolate Heart Cakes

Vanessa Ronspies TeaChef Level 1

This is a super easy dessert that looks beautiful!

1 h 30 m 4

Ingredients

  • For The Cake:
  • 2 Cups Flour
  • 1 1/2 Cups Sugar
  • 3/4 Cup Cocoa
  • 1 1/2 tsp Baking Soda
  • 1 1/2 tsp. Baking Powder
  • 1 tsp Salt
  • 2 eggs
  • 1 Cup Milk
  • 2 tsp Vanilla Extract
  • 1/2 Cup Vegetable Oil
  • 1 Cup Valentines Tea, brewed strong
  • For the Buttercream:
  • 1/2 Cup Butter
  • 3 Cups Powdered Sugar
  • 2/3 Cup Cocoa Powder
  • For the Glaze:
  • 1/2 Cup Valentines Tea, brewed strong
  • 1 Cup +2 Tbs. Sugar
  • 1/2 Cup Heavy Cream
  • 1/4 Cup Cocoa Powder
  • 1 envelope Gelatin

Directions

For the cake:

1. Preheat your oven to 325 degrees.

2. Mix the flour sugar, cocoa powder, baking soda, baking powder and salt in a bowl.

3. Add the egg, oil, milk, and vanilla to the flower mixture and stir. It will be thick.

4 slowly stir in your Valentine Tea.

5. Pour this mixture onto a prepared pan. Any shape will work, just make sure it is big enough to cut out enough hearts for your cakes.

6. Bake until a toothpick inserted in the center comes out clean. The amount of time will depend on the size of the pan.

7. Once the cakes have cooled cut out your cake hearts. Any size you want is fine. Each cake will need 2 hearts.

8. Ice and fill the heart cakes with buttercream. This should be as smooth as you can get it. Don’t worry about crumbs in the frosting though. It will be covered in glaze.

9. Place these cakes in the freezer for 15 minutes or until the icing has hardened.

10. Cover with chocolate glaze and allow to set.

11. Serve with strawberries, ice cream or anything else that sounds delicious.

For the Buttercream:

1. Put your softened butter and powdered sugar in the bowl of a mixer and mix until fluffy and light. If you need to add some cream to lighten it, that’s ok.

2. Once fluffy, add your cocoa powder.

3. It’s ready to ice your cakes with.

For the Glaze:

1. In a small bowl, bloom the gelatin in 2 Tbs of cold water. Set aside.

2. In a sauce pot, over medium heat, bring your sugar, cream and tea to a simmer. Allow this to simmer for about 10 minutes. There should be a bit less liquid in the pan. Remove from the heat.

3. Stir in the cocoa powder and gelatin.

4. Allow this to cool until it is cool enough that the buttercream will not melt. You can put it in the freezer for a few minutes or even make it a day ahead and re-heat in the microwave.

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