Ingredients:
Small amount of vegetable shortening plus parchment paper for preparing pan
Batter:
½ cup unsweetened cocoa powder
½ cup hot water
¾ cup all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
4 large eggs, separated
1¼ cups granulated sugar, divided
¼ cup vegetable oil
1 teaspoon pure vanilla extract
¼ teaspoon cream of tartar
White Chocolate Frosting:
1 2/3 cup (11 ounce package) white chocolate chips
1/3 cup milk
1½ cups unsalted butter, room temperature
1 teaspoon pure vanilla extract
2½ cups confectioners (powdered) sugar
2 tablespoons unsweetened cocoa powder
Tip: Use standard measuring cups and spoons or scales for accurate measuring.
Topping:
1 cup mini kisses, milk chocolate, semi-sweet, or dark
Chocolate Filigree Hearts:
About ½ cup semi-sweet chocolate chips
Directions:
- Preheat oven to 350 degrees F. Prepare two 9 inch heart-shaped cake pans or round layer cake pans: lightly grease the bottom of the pans, and then line the bottoms with parchment paper. Do not grease the top of the parchment paper or the sides of the pans.
Tip: If you don’t have a heart shaped pan, cut a heart shape from paper to use as a template. Bake the cake in round baking pans. After the cake is baked and cooled, lay the template on top of each cake; use a sharp knife to cut the cake around the paper heart shape.
Batter:
- In a small mixing bowl, combine cocoa and hot water; stir until thoroughly combined and smooth; set aside to cool.
- In a small mixing bowl, combine flour, baking soda, and salt; sift or whisk together to mix. Set aside.
- In a large bowl of an electric mixer, add the egg yolks and beat 3 to 5 minutes on medium-high speed until the egg yolk foam becomes thick and lemon colored. With the mixer on medium speed, slowly add 1 cup of the sugar to the eggs, either one tablespoon at a time, or in a very slow steady stream, taking from 4 to 5 minutes to add all of the sugar, and beating until the eggs and sugar are fully incorporated. Scrape down the sides and bottom of the bowl with a rubber spatula so the mixture blends evenly. The mixture will be thick and a pale yellow color.
- With the mixer on medium speed, slowly pour the oil into the batter in a slow steady stream. Add the vanilla and continue mixing for another 1 minute until well blended.
- With the mixer on low speed, gradually add about ½ of the flour mixture, mix just until blended, and then add the remaining half, mix just until blended, scraping down the side of the bowl as needed.
- Using a balloon type whisk or large rubber spatula, gently fold the chocolate mixture into the batter.
- In another large mixing bowl and using clean beaters, beat the egg whites with an electric mixer until foamy, add the cream of tartar, and beat until soft peaks form. Gradually add the remaining ¼ cup sugar; continue beating until stiff peaks form. Using a balloon type whisk or large rubber spatula, gently fold the beaten egg whites into the batter.
Bake:
- Spoon the batter into the prepared pans and smooth the surface with the back of a large spoon. Bake 20 to 25 minutes or until a long toothpick, wooden skewer, or cake tester inserted in the center comes out clean. Remove from oven and place pans on a wire cooling rack to cool for 10 minutes then remove cake from the pans and place the cake on the wire cooling rack to finish cooling.
White Chocolate Frosting:
- In top of a double boiler, combine white chocolate chips and milk. Place pan over simmering water (the upper pan should not touch the water.) Heat and stir the chips and milk together until the chips are melted and mixture is smooth. Remove from heat; add butter, vanilla, and powdered sugar. Stir by hand, or beat with a hand mixer 2 to 3 minutes until frosting is thick and smooth.
Tip: Create a double boiler by filling a saucepan with 2 inches of water and heat to simmering. Place a stainless steel, ceramic, or glass bowl on top of the simmering water, the upper pan should not touch the water.
- Divide frosting in half, placing ½ in a separate bowl. Add cocoa to ½ of the frosting.
- Spread the white chocolate frosting between the 2 layers and over top of cake. Spread the cocoa frosting around the sides of the cake.
Topping:
- Decorate with mini kisses and filigree hearts.
Chocolate Filigree Hearts:
- Draw heart shapes on paper; cover with wax paper or parchment paper. (You should be able to see the drawn hearts through the wax paper or parchment paper.) Place both sheets of paper on a baking sheet.
- Melt chocolate in a medium heavy saucepan over low heat; stir constantly until melted so chocolate does not burn. Remove from heat and cool slightly. Or, place the chocolate in a microwave-safe bowl, use 50% power and stir frequently just until the chocolate is melted; do not overheat as chocolate will burn easily. Set aside to cool slightly.
- Spoon melted chocolate into a pastry bag with a small round decorating tip or a small plastic bag with a ziplock top. If using a plastic bag, cut off a very small corner of the bag.
- Pipe an outline of the heart shape on the wax paper or parchment paper, following the drawn heart outline; fill in the center of the heart in a crisscross pattern, connecting the sides of the heart. Let sit at least 1 hour or until chocolate is firm.
- Carefully peel the paper away from the chocolate hearts, or carefully slide a metal spatula under the hearts to lift off of the paper. Use a sharp knife to clean-up the edges of the hearts if necessary.
Tip: Serve cake using a pretty cake plate and cake server for a delightful presentation.
TheBakingPan.com
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