Happy belated Valentine’s Day! This year I decided to celebrate by making a heart shaped cake with all the yummy things that people normally eat on Valentine’s. Along with the cake I celebrated by watching the new season of House of Cards and setting up my new laptop! Hope everyone had a great day and enjoyed the long weekend.
Strawberry Heart Cake with Whipped Cream and Chocolate Ganache
Adapted from Martha Stewart’s Cupcakes
- 3 1/4 cups flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/4 cups sugar
- 1 1/2 tsp vanilla extract
- 3 large eggs and 1 egg white
- 1 cup milk
- 2 cups chopped fresh strawberries
Preheat the oven to 350°F. Butter 2 x 9in pans. Mix the flour, baking powder, and salt.
Mix the butter sugar and vanilla until it is all mixed together and it is light and fluffy. Add the eggs and the egg whites one at a time, fully beating in after each addition. Add the flour mixture in two batches, alternating with the milk. Beat the mixture until well blended. Fold in the strawberries by hand.
Divide the batter evenly between pans.
Bake for 40-50 minutes until a toothpick inserted comes out clean. Take the cake out and let it cool.
- 2-3 cups of heavy/whipping cream
- 1/2 cup sugar
- 1 cup chopped strawberries
Mix the cream and the sugar. Using an electric mixer on high, mix the cream until stiff peaks form. Add the strawberries.
Place the whipped cream on one of the cakes and spread evenly. Place the other cake on top of the whipped cream.
- ~1 cup heavy/whipping cream
- ~5.5 oz of chopped dark chocolate
- 2 tsp corn syrup
Heat the cream until the cream is just about to boil. Add the chocolate and mix in until the chocolate has melted. Add the corn syrup and mix. Spread on the cake and let it drip down the sides. Let the ganache cool down. Then serve!