A Perfect Pantry

White Chocolate and Red Velvet Valentine's Heart Cake

12 February 2016 By Kambrook 5751 views 0 Comments

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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 point between the 2 circles and cut 2 small valleys.
Using your finger, smooth the valleys to be more rounded , this will be the top of your heart.Crumble the red velvet cake into a bowl with the sour cream. You can add more red colouring here if you would like the heart to be darker shade of red. Fill the valleys that you have cut in the in the white chocolate mud cake with the prepared red velvet cake.
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.