When it comes to Valentine’s Day, chocolate seems to top the most popular list – at least it does in my house. This little chocolate cake is a great example of how simple, quick and easy can also be both elegant and special without being complicated. In a half hour from start to finish this can be your Valentine’s Day dessert.
Last year I scored this Kaiser heart-shaped baking pan after the holiday for less than a bag of chocolate chips. I almost forgot about it until the pan literally fell out of a big pot while I was looking for something else. Storage becomes pretty creative when one’s kitchen is the size of a postage stamp.
I’ve seen similar (disposable) heart-shaped pans at Safeway, or others on Amazon or Target that seem reasonably priced. But they’ll be even more reasonably priced after the holiday.
This recipe makes two small (7 inch) heart-shaped cakes or one 8×8. Top the cake with a white chocolate drizzle or even just powdered sugar. It would taste great with fresh berries if you can find some that are reasonable.
If the recipe looks familiar, it is the same one I used for the base of the Rocky Road Cupcake bites. A great chocolate cake recipe should get some use, I say. Especially this time of year when chocolate everything rules, it should get lots of mileage.
If you find yourself in a last-minute pinch to create a Valentine dessert, this will have you covered. Just make sure to serve up a generous slice on a pretty plate, alongside some pretty berries and whipped topping and it’ll look like you worked for days to make this.
Guess what I’m baking?
|Chocolate Valentine Cake||
- 130 grams AP GF flour (1 cup)
- 60 grams unsweetened cocoa, sifted (heaping ½ cup)
- 150 grams granulated sugar (3/4 cup)
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 96 grams shortening (Spectrum Organic Solid) (8 tablespoons)
- 2 extra-large eggs
- 150 grams brewed coffee (decaf is fine) (scant ⅔ cup)
- 1 teaspoon vanilla extract
- 113 grams white bar chocolate (4 oz. bar – not chips)
- Preheat oven to 350 F. Grease two small heart tins or one 8×8 cake pan with nonstick spray.
- Whisk together flour, cocoa, sugar, baking powder and salt in a large bowl. Add shortening, eggs, coffee, and vanilla to bowl. Using an electric mixer blend everything together until batter is light, fluffy and well combined.
- Divide batter evenly if using two small heart pans or pour all the batter into the 8×8 pan. Rap pan on the counter to even out the batter.
- Bake 20-22 minutes or until a toothpick comes out without crumbs. Let cake(s) cool for 5 minutes in the pan and then remove to a rack to cool completely.
- In a double boiler melt chocolate. Let cool until bowl is not hot to the touch. Either drizzle on cake with a fork or pipe chocolate onto cake. Let chocolate set about 15 minutes before serving.