A Perfect Pantry
White Chocolate and Red Velvet Valentine's Heart Cake
- PREP TIME
40 min - COOK TIME
1 hr 10 min - READY TIME
1 hr 50 min - SERVINGS
10
INGREDIENTS
WHITE CHOCOLATE CAKE
- 325g white cooking chocolate
- 250g salted butter
- 310g milk
- 200g caster sugar
- 2 ½ tsp vanilla essence
- 2 large eggs, lightly beaten
- 125g self raising flour
- 180g plain flour
INGREDIENTS
RED VELVET CAKE
- 110g unsalted butter, soft
- 130g caster sugar
- ½ tbsp. vanilla paste
- 1 egg
- 150g self-raising flour
- 20g cocoa
- 100ml full cream milk
- 1 x 40g red food gel
- 2 tbsp sour cream
ICING
- 250g butter, soft
- 3 cups icing sugar
- 1 tbsp milk
- 1 tsp vanilla essence
DIRECTIONS
RED VELVET CAKE
- Line a 20cm cake tin with greaseproof paper.
- Place the butter, sugar and vanilla into the KAMBROOK bench mixer and beat until the mixture is pale and fluffy.
- Add the egg and scrape the sides of the bowl and beat well.
- On low speed beat in the flour, cocoa, milk and red colouring until combined.
- Pre heat the oven to 160°C.
- Place the mixture into the prepared cake tin and let rest for 20 minutes or more if possible.
- Bake in the oven for 25-30 minutes or until a skewer comes out clean when poked in the centre of the cake.
- Cool on a cooling rack.
WHITE CHOCOLATE MUD CAKE
- Pre heat the oven to 150°C
- Line 2 x 20cm round cake tins with greaseproof paper
- Place the chocolate, butter, milk and sugar into a heat proof bowl and place over a pot of boiling water to melt, the bowl cannot touch the boiling water.
- Stir until the chocolate and butter have melted and stir until well combined and let cool to room temperature.
- Add the vanilla and eggs and stir to combine.
- Sift together the flours and add to the chocolate mixture and stir to form a smooth paste.
- Pour into the prepared cake tin and bake for 40 minutes or until a skewer comes out clean when placed into the centre of the cake.
- Let cool in the cake tin.
ICING
- Beat all ingredients in the bench mixer until pale and fluffy.
ASSEMBLY OF HEART CAKE
- Level the white chocolate mud cakes using a serrated knife.
- Using greaseproof paper, cut a circle the same size as the cake – (trace the cake tin and then use scissors to cut out).
- Fold this in half four times and then open it up.
- Then place this on the top of your cake, this will help you find the centre of the cake.
- Place a toothpick in the centre of the cake and remove the grease-proof paper. This allows you to find the centre of the cake.
- The top and the bottom of the heart need to line up, so you need to mark where the heart will be on both cakes.
- One white chocolate mud cake will have the bottom of the heart (a v shaped valley) and the other will have the top of the heart (2 small rounded v shaped valleys)
- Using a piece of string and 2 toothpicks, draw two circles on the cake.
- Attached one end of the string to the toothpick in the centre of the cake and the other end of the string 7cm away on the other toothpick. Draw a shallow circle on the cake, resulting in a circle 14cm in diameter.
- Repeat with the toothpicks only 2cm apart, creating a 4cm diameter circle.
- Repeat both circles on second cake.
- On the first cake, follow the circles marked and cut a large valley in the cake. This is the bottom of the heart.
- On the other cake, determine the mid
- Using your finger, smooth the valleys to be more rounded
- Pipe icing around the red velvet cake on one of the cakes and then place your cakes together – make sure you know which cake is the top of your heart and which is the bottom.
- Ice the cake and decorate.
TIPS:
- The cake is easier to use when it is at least a day old.
- Bring to room temperature when serving.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
- Site by RGC Digital Marketing