Valentine's Heart Cake

Valentine's Heart Cake Recipe with Cherry Kirsch and Lapsang Souchong Chocolate Ganache

| Servings: 8

Introduction

Valentine's Day is a special occasion to show your loved ones how much you care, and what better way to do that than with a homemade heart-shaped cake? This decadent dessert is sure to impress your sweetheart and make them feel extra special on this romantic day.

History

The heart-shaped cake has been a symbol of love and affection for centuries. It is believed that the tradition of giving heart-shaped cakes on Valentine's Day dates back to the Middle Ages, when lovers would exchange handmade treats as a token of their affection. Today, the heart-shaped cake remains a popular choice for Valentine's Day celebrations, and this recipe puts a modern twist on this classic dessert.

Ingredients

4 tbsp unsalted butter, melted
0.33 cup all-purpose flour
0.33 cup unsweetened cocoa powder
0.25 tsp salt
4 large eggs
0.75 cup sugar

Mousse Base

1 cup heavy whipping cream
4 cinnamon sticks, broken in half

Mousse, Cake Assembly, and Glaze

0.67 cup cherry jam
2 tbsp kirsch (clear cherry brandy)
4 oz (113 g) bittersweet (not unsweetened) or semisweet chocolate, finely chopped
0.5 cup heavy whipping cream
0.25 cup water
2 tbsp light corn syrup
1 tsp spiced Chai tea leaves or lapsang souchong smoked black tea leaves (from 1 tea bag)
5 oz (142 g) bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

How to prepare

Buy chocolate

For cake

Preheat the oven to 400°F (204°C).
Place an 8x2 inch heart-shaped cake ring on a sheet of foil.
Wrap the foil up the sides of the ring.
Brush the foil and the inside of the ring with 1 tbsp of butter and dust with flour.
Place the ring on a baking sheet.
Alternatively, you can use a buttered and floured 8 inch round cake pan with 2 inch-high sides.
Sift the flour, cocoa, and salt into a medium bowl.
Combine the eggs and sugar in a large metal bowl.
Set the bowl over a saucepan of simmering water (do not let the bottom of the bowl touch the water).
Whisk until the sugar dissolves, about 2 minutes.
Remove from over the water.
Using an electric mixer, beat the mixture until it becomes thick and billowy, and a heavy ribbon falls when the beaters are lifted, about 5 minutes.
Sift half of the dry ingredients over the mixture and fold in gently.
Repeat with the remaining dry ingredients.
Transfer 0.25 cup of the batter to a small bowl and fold in 3 tbsp of butter.
Gently fold the butter mixture into the batter, being careful not to overmix or the batter will deflate.
Transfer the batter to the cake ring.
Bake the cake until a tester inserted into the center comes out clean, about 20 minutes.
Transfer the cake with the foil to a rack and let it cool completely (it can be made 1 day ahead, just cover and store at room temperature).

mousse base

Bring the whipping cream and cinnamon sticks just to a simmer in a heavy medium saucepan.
Remove from heat and let it steep for 1 hour at room temperature.
Cover and refrigerate the cinnamon cream overnight.
For the mousse, cake assembly, and glaze: blend the jam and kirsch in a small bowl.
Cut around the sides of the cake and lift off the ring.
Using a metal spatula, loosen the cake from the foil and transfer it to a rack.
Using a serrated knife, cut the cake horizontally in half.
Using the bottom of a tart pan, transfer the top cake layer to a work surface and turn it cut side up.
Spread half of the jam on the cut side of both cake layers.
Strain the cinnamon cream into a large bowl and beat until soft peaks form.
Stir the finely chopped chocolate in a heavy small saucepan over low heat until smooth.
Quickly fold the warm chocolate into the whipped cream (the chocolate must be warm to blend smoothly).
Immediately drop the mousse by dollops over the bottom cake layer and spread it to within 0.75 inch of the edge.
Gently press the second layer, jam side down, atop the mousse.
Smooth the sides of the cake with an offset spatula.
Chill the assembled cake on a rack while preparing the glaze.
Bring the cream, 0.25 cup of water, corn syrup, and tea to a boil in a small saucepan, stirring constantly.
Remove from heat and let it steep for 5 minutes.
Strain the mixture into another small saucepan and return to a boil.
Remove from heat.
Add the coarsely chopped chocolate and whisk until smooth.
Cool the glaze until it thickens, but is still pourable, about 30 minutes.
Place the rack with the cake over a baking sheet.
Slowly pour the glaze over the cake to cover it, using a spatula if necessary to spread it evenly.
Chill until the glaze is firm, at least 2 hours and up to 1 day.
Place the cake on a platter and serve.

Variations

For a fruity twist, add fresh berries or a fruit compote between the cake layers.
Experiment with different flavors of jam or liqueur to customize the mousse filling.
Top the cake with chocolate shavings, sprinkles, or edible flowers for a decorative touch.

Cooking Tips & Tricks

Be sure to properly grease and flour your cake pan to ensure that the cake comes out easily and in one piece.

- When folding the dry ingredients into the egg and sugar mixture, be gentle to avoid deflating the batter.

- For the mousse, be sure to fold the warm chocolate into the whipped cream quickly to ensure a smooth and creamy texture.

- When pouring the glaze over the cake, do so slowly and evenly to ensure full coverage.

Serving Suggestions

Serve this heart-shaped cake as a romantic dessert for two, or share it with friends and family at a Valentine's Day gathering. Pair it with a glass of champagne or a cup of coffee for a truly special treat.

Cooking Techniques

Folding: Gently combine ingredients without deflating the batter or mousse.

- Straining: Remove any lumps or solids from liquids for a smooth texture.

- Boiling: Heat ingredients to a high temperature to create a glaze or syrup.

Ingredient Substitutions

Use vegetable oil or coconut oil in place of butter for a dairy-free option.

- Substitute gluten-free flour for all-purpose flour to make the cake gluten-free.

- Swap out the brandy for orange juice or flavored syrup in the mousse filling.

Make Ahead Tips

The cake can be baked and assembled a day in advance, then glazed just before serving.

- The mousse can be made ahead of time and refrigerated until ready to assemble the cake.

Presentation Ideas

Dust the cake with powdered sugar or cocoa powder for a decorative finish. - Garnish with fresh berries, mint leaves, or edible flowers for a pop of color. - Serve the cake on a decorative platter or cake stand for an elegant presentation.

Pairing Recommendations

Pair this rich and indulgent cake with a light and bubbly Prosecco or Champagne.

- Serve with a side of whipped cream or vanilla ice cream for added sweetness and creaminess.

Storage and Reheating Instructions

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

- To reheat, place individual slices in the microwave for 10-15 seconds or until warmed through.

Nutrition Information

Calories per serving

310

Carbohydrates

- Total Carbohydrates: 32g

- Dietary Fiber: 2g

- Sugars: 23g

Fats

- Total Fat: 18g

- Saturated Fat: 10g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin A: 12%

- Vitamin C: 0%

- Calcium: 4%

- Iron: 10%

Alergens

Contains eggs, dairy, and gluten.

Summary

This heart-shaped cake is a decadent treat that is rich in carbohydrates and fats, making it a delicious indulgence for special occasions like Valentine's Day. It also provides a moderate amount of protein and essential vitamins and minerals.

Summary

This Valentine's Heart Cake is a show-stopping dessert that is perfect for celebrating love and romance on Valentine's Day. With a rich chocolate cake, cinnamon-infused mousse, and a glossy chocolate glaze, this decadent treat is sure to impress your sweetheart and make them feel truly special. Enjoy this indulgent dessert with a glass of champagne and create lasting memories with your loved ones.

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was a warm summer day, many years ago, when I stumbled upon an old, dusty cookbook in the attic. As I flipped through the pages, my eyes fell upon a beautiful photo of a Valentine's Heart Cake. I couldn't help but be intrigued by the intricate design and the promise of a delicious treat.

I quickly scanned the ingredients and instructions, and soon realized that this was no ordinary cake. It required precision, patience, and a whole lot of love. As I read through the recipe, memories of my own past flooded back to me - memories of baking with my mother, learning the secret family recipes that had been passed down through generations.

I knew that I had to try my hand at making this Valentine's Heart Cake. I gathered all the necessary ingredients and set to work in the kitchen, following the instructions to the letter. The scent of vanilla and sugar filled the air, and I felt a sense of calm wash over me as I mixed and stirred, shaped and baked.

As the cake emerged from the oven, golden and fragrant, I knew that I had created something truly special. The heart-shaped cake was adorned with a delicate pink icing and sprinkled with edible rose petals, a symbol of love and devotion. I couldn't wait to share it with my family and friends, to spread a little joy and sweetness in their lives.

And so, the Valentine's Heart Cake became a staple in my repertoire of recipes. I made it for birthdays, anniversaries, and of course, Valentine's Day. Each time I baked it, I put a little piece of myself into the cake, infusing it with all the love and memories that had brought me to this point.

Over the years, I shared the recipe with friends and neighbors, passing on the tradition of baking this special cake. Each person added their own unique touch, making the Valentine's Heart Cake a symbol of unity and community. It was a reminder that no matter where we came from or what our backgrounds were, we could all come together over a slice of cake and a cup of tea.

As I look back on that fateful day in the attic, I am grateful for the discovery of the Valentine's Heart Cake recipe. It has brought me closer to my loved ones, sparked new friendships, and created lasting memories. And as I continue to bake this special cake, I know that I am carrying on a tradition that will live on for generations to come.