I first made this lovely, lightly textured cake for a friends birthday that is on Valentine's Day. Now it is kind of a tradition that I make some kind of heart-shaped cake for her each year, this one has always been the favorite. It is a super cake.
Ingredients for the cake;
1/2-cup baking cocoa
1/2-cup hot water
1-1/4-cup white granulated sugar, divided
3/4-cup all-purpose flour
3/4-teaspoon baking soda
4-eggs, separated, and room temperature
1/4-cup vegetable oil
1-teaspoon vanilla extract
1/4-teaspoon cream of tarter
Ingredients for the frosting;
1-1/2-cups whipping cream
1/4-cup confectioners' sugar
15-small strawberries, cut in half
fresh mint, optional
Line two greased 9-inch heart-shaped pans with waxed paper and grease the paper; set aside. In a small bowl combine the cocoa and hot water until smooth, cool. In a large bowl, combine 1-cup of the sugar, flour, baking soda and salt. Add the egg yolks, oil, vanilla and cocoa mixture, stir until smooth.
In a small mixing bowl, beat the egg whites until foamy. Add the cream of tarter, beat for 1-minute. Gradually add the remaining sugar, beating until soft peaks form. Gradually fold into the chocolate mixture. Pour into the prepared pans. Bake at 350 degrees for 18 to 20 minutes, or until top springs back when lightly touched. Cool for 10 minutes before removing from pans, cool completely and carefully remove the waxed paper.
In a mixing bowl, beat whipping cream and confectioners' sugar. Spread the frosting between layer and over top and sides of cake. Spoon 1-1/2 cups of frosting into a pastry bag with a star tip attached. Pipe a decorative lattice design on the top and sides of cake. Garnish with the strawberries and fresh mint.
Refrigerate until serving.
Makes about 12 servings.
Tip; Can use other red fruit too, like raspberries or cherries, if using these, you won't need to half them.