Heart cake - recipe
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To celebrate Valentine's Day, delight your partner with this impressive heart layer cake... Find this and many more recipes on the Giallozafferano App in English
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For Valentine's Day I received a bunch of roses, and I want to reciprocate this romantic gift with my special recipe, the heart cake!
First of all, combine the diced softened butter with the sugar in the bowl of a stand mixer with a whisk attachment and beat for at least 10 minutes until you have a very pale and foamy creamy mixture. Then, beating constantly, add one egg at a time, at room temperature, until you get this result. Now beat in the melted chocolate, after cooling a bit, until blended.
Here's the resulting mixture. At this point, in a bowl, mix the flour, the cocoa powder, the baking powder and the salt, and sift them into the mixture... alternating with the milk.
Pour the resulting dough into a heart-shaped cake pan, that has been buttered and floured; this one holds 5 cups (1,2 lt). Now bake the cake at 350°F (180°C), after about 45 minutes test for doneness with a toothpick and, if needed, bake for an additional 5-10 minutes.
While the cake is baking, move on to the hazelnut cream, to fill our heart layer cake. First of all, beat the softened butter with the hazelnut paste, that, be careful, is not the hazelnut spread that can be eaten alone (with bread, for example): the hazelnut paste is an unsweetened paste, made from ground hazelnuts, that is used to make the hazelnut flavoured cream. So, if you beat the softened butter with the hazelnut paste, you'll get this result. Set the mixture aside and place it in a cool place, but not the fridge. Now we'll make the Italian meringue, that must be added to the butter and hazelnut mixture, to create our hazelnut cream, let's see how to do.
To make the Italian meringue, you need to have 2 different mixtures ready at the same time, so take a stand mixer with a whisk attachment and a candy thermometer. In a small saucepan, like this, combine 1/3 cup (125 g) of sugar with 2 1/3 tbsp (35 ml) of water... and bring to a boil until it reaches 240°F (116°C) and becomes a syrup, that's why you need a candy thermometer. While the sugar and water are simmering, beat 3,5 oz (100 g) of egg whites in the stand mixer, that is about 3 medium eggs, at room temperature; as soon as they turn white, add the remaining sugar (25 g). When the sugar begins to bubble, do not use a spoon, but swirl the pan around, in this way you'll stir the mixture and mix in any sugar from the sides; so bring it to 240° using the candy thermometer.
Now the syrup is at 240°F, so pour it in a thin stream... into the bowl of the mixer... and continue to beat... until the mixture is cold.
The mixture is cold, so turn off the mixer and, as you can see, we have a stiff meringue; now add the butter and hazelnut mixture to the Italian meringue, beating at a lower speed.
Now the cake is cold, so cut into 3 layers, like this, and place it on a serving dish. Now we'll move on to filling: so, save a couple of tablespoons of hazelnut cream, to use for decorating later... and use half of the cream to fill the first layer. Now lift the central layer with 2 spatulas, to avoid breaking it, and place it on top... align the edges... and spread the remaining hazelnut cream.
Now cover with the top layer... and move on to the coating, that is the chocolate ganache.
In a saucepan, combine the heavy cream with the butter and, as soon as it comes almost to a boil, add the roughly chopped chocolate... remove from the heat and stir until completely melted.
Transfer the mixture to a pan like this, with 2 handles and a round bottom, place it in an ice water bath, and beat with an electric beater until thick.
As you can see our ganache is ready, the texture is smooth, but thick and spreadable... now coat the heart cake; use a spatula... to make the surface smooth or wavy, as you prefer.
And now, just decorate the cake with the reserved hazelnut cream, I am writing I love you...
The wine is chilled, the candles are lighted, I'm just waiting for him... happy Valentine's day!
Ingredients for a chocolate cake in a heart-shaped pan holding 5 cups (1,2 lt)
For the cake
• 1 ¾ sticks (200 g) of butter
• 1/3 cup (30 g) of unsweetened cocoa powder
• 3,5 oz (100 g) of dark chocolate
• 1 ½ cups (200 g) of flour
• ½ tbsp (8 g) of baking powder
• 1 pinch (1 g) of salt
• 1 cup (200 g) of sugar
• 5 medium eggs
• 1/5 cup (50 ml) of milk For the hazelnut cream
• 2 1/5 sticks (250 g) of butter
• ½ lb (250 g) of hazelnut paste
• 2 1/3 tbsp (35 ml) of water
• ¾ cup (150 g) of sugar
• just under ½ cup (100 g) of egg whites
For the chocolate ganache
• 4,5 oz (125 g) of dark chocolate
• ½ cup (125 g) of heavy cream
• 1 ½ tbsp (20 g) of butter
HOW TO MAKE THE VIRAL PINTEREST HEART CAKE
thumbs up if you're loving this cake!!! ???? OPEN THIS for supplies info!!
these amazon kits have EVERY supply you need (except the cake board, which is just a couple dollars at the craft store)!!! i checked all to make sure they have all the tips i used, but they also have many more tips included so you have options!!:
- ($21 with turn table)
- ($18 without turn table)
vintage cakes are all over pinterest now, and i just KNEW i needed to make a heart shaped cake for my birthday!!! i made this step-by-step tutorial as easy and beginner-friendly as this cake gets - the design i did used minimal piping techniques so you don't need to stress about mastering a bunch of piping skills???????? below are all the supplies i used:
- cake board (technically you don't need one if you just plan to serve from the cake stand/turn table though!)
- cake stand/turn table
- cake scraper
- 4 piping bags
- piping tips (1 large star, 1 small star, 1 small round, 1 small leaf, opt. 1 slightly bigger round)
- couplers (i used 1 large and 3 small, but make sure you just have the coupler sizes that match the piping tips you are using! your number of couplers should match the number of colors you will be piping with)
- and ofc frosting!! the american buttercream frosting recipe i used:
the adorable top i'm wearing:
chapters:
00:00 intro
00:46 supplies
03:25 my frosting
04:13 making fake cake
05:58 icing the outside
07:52 dying & portioning frosting
08:32 piping basics
12:44 decorating the cake
17:23 outtro
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#heartcake #heartshapedcake #heartcakedecorating #vintagecake #viralcake #cakedecorating #viraltrend #aestheticdiy #pinterestaesthetic #aestheticfood
Heart Shaped Glitter and Picture Cake Tutorial | Watch me make this Heart Cake #heartcake #cake
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