THICK CHOCOLATE CAKE WITH A BIG RED (VELVET!) HEART

Actually, though, the best thing Mike gave me was a card. He knew it was good when I cried for five solid minutes after reading it (and I’ve read it 3 or 4 times since and cried every time.) The best part: “I love you with all my heart. I’m so glad we’re together this Valentine’s.”

Yield: 10-12 slices

This is a capital-D Delicious show-stopper of a fancy schmancy special occasion cake. It’s a labor of love; however, even though it’s a lot of steps, they’re all pretty easy to accomplish! To make this cake (and so many others — it’s been a great investment for me), I used a Wilton Heart Tasti-Fill Pan. You can find this pan online or at Hobby Lobby, Michael’s, and probably AC Moore, if you’re looking for one. Or you can also use this tutorial by Amanda at i am baker to create a heart inside your cake without the pan! 

INGREDIENTS

Chocolate Cake Ingredients:

• 2 1/4 cups all-purpose flour, plus more for pans
• 2 1/4 cups granulated sugar
• 1 1/8 cups unsweetened Dutch-process cocoa powder
• 2 1/4 teaspoons baking soda
• 1 1/8 teaspoons baking powder
• 1 1/8 teaspoons coarse salt
• 3 large eggs, room temperature
• 1 1/8 cups low-fat buttermilk
• 1/4 cup plus 3 1/2 tablespoons safflower oil
• 1 1/8 cups warm water
• 1 1/2 teaspoons pure vanilla extract

Red Velvet Cake Filling Ingredients:

• 1/4 cup vegetable shortening
• 1 egg
• 1 tablespoon cocoa
• 1/4 teaspoon salt
• 3/4 cups sugar
• 1/2 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 1/4 cups flour
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons white vinegar
• 1 ounce (about 2 tablespoons) red food coloring

Amaretto Cream Cheese Frosting Ingredients:

• 2 ounces cream cheese, at room temperature
• 2 tablespoons unsalted butter, at room temperature
• 1 3/4 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon amaretto or almond liqueur (optional)

Chocolate Frosting Ingredients:

• 1/4 cup plus 2 tablespoons Dutch-process cocoa powder
• 1/4 cup plus 2 tablespoons warm water
• 2 sticks unsalted butter, room temperature
• 1/2 cup confectioners’ sugar
• Coarse salt
• 1 pound semisweet chocolate chips, melted and cooled
• sprinkles

INSTRUCTIONS

Get the instruction @ willowbirdbaking.com