(for the sponge)
3/4 cup plus 2 T salted butter, diced
3.5 oz. 70% dark chocolate, broken into pieces
7 oz. cooked beets, finely grated
1 3/4 cups self-rising flour, sifted
1 t baking powder
2/3 cup dark cocoa powder
1 cup plus 3 T dark brown sugar
4 extra large eggs
(for the frosting)
2/3 cup condensed milk
1/2 t vanilla extract
3 T unsalted butter, diced
3.5 oz. 70% dark chocolate, chopped
confetti of your choice (optional)
[how to make]
(for the sponge)
*Grease 2 cake pans, and line with parchment paper.
*Heat the oven to 350 degrees.
*Place the butter in a medium pot over low heat and heat gently for about 1 minute, until melted.
*Remove the pot from the heat and add the chocolate.
*Let rest for 5 minutes, then stir until the chocolate has melted.
*Allow to cool for 10 minutes.
*Place the beets in a large mixing bowl.
*Using a wooden spoon, stir in the flour, baking powder, cocoa sugar, and eggs, then stir int eh cooled butter and chocolate mixture until fully combined.
*Divide the mixture between the two cake pans and bake for 30 to 35 minutes, until a skewer inserted into the centers comes out clean.
*Let cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
(for the frosting)
*Pour the condensed milk into a small pot with the vanilla and warm it over low heat for 1 to 2 minutes, stirring continuously to prevent burning, until the milk is hot but not boiling.
*Remove the pot from the heat and add the butter and chocolate.
*Let rest for 2 to 3 minutes, then stir until the butter and chocolate have melted and the mixture is smooth. Allow to cool until spreadable (about 1 hour).
(for the assembly)
*Spread one sponge, top-side down, evenly with half the frosting.
*Stack the second sponge on top and spread with the remaining frosting to finish.
*Decorate the top with confetti of your choice, if you like.
-makes 8 to 10-
Note: I adapted the recipe from "The big book of Amazing Cakes" by The Great British Baking Show.
Labels: beets cake recipe, chocolate cake recipe, Valentine Cake recipe
(for cake)
1/2 cup sifted cake flour
3 T Dutch-processed cocoa powder
pinch of salt
3 large eggs, at room temperature
2/3 cup sugar
2 T unsalted butter
2 T milk
1/4 t vanilla extract
(for filling)
1 1/2 cups heavy cream
6 oz. bittersweet chocolate, finely chopped
1 1/2 T golden rum
3 ripe bananas, cut in half lengthwise
(for glaze)
1/4 cup heavy cream
2 oz. bittersweet chocolate, finely chopped
1 t corn syrup
(option)
edible hearts
>how to make<
Labels: chocolate cake recipe. banana cake recipe, chocolate glaze recipe, Valentine Cake recipe
Cake:
6eggs
2/3 cup plus 2 T sugar, divided
3/4 flour
4 T cornstarch
2 T unsweetened cocoa powder
1 1/2 t baking powder
3 T unsalted butter, melted and cooled
2 T Frangelico
Filling:
1 1/2 cups whipping cream, divided
1 1/2 t gelatin
5 T powdered sugar
2 T unsweetened cocoa powder
1 T Frangelico liqueur
Glaze and decoration:
3/4 cup hazelnuts
12 oz semisweet chocolate, divided, chopped
1/2 cup unsalted butter
>how to make<
(for Cake)
*Grease a 9" springform pan.
*Cut a piece of parchment paper to fit the bottom; grease again and flour the electric mixer.
*Put over boiling water and whisk until the mixture is warm.
*Remove from the stove and beat with an electric mixer until cooled and tripled in volume.
*The mixture should form a ribbon when the beaters are lifted.
*Remove from the mixer.
*Sift together the flour, cornstarch, cocoa and baking powder.
*Sift half of the mixture onto the beaten eggs and fold in gently with a spatula.
*Sift in the remaining flour mixture and fold in with the melted butter.
*Transfer to the prepared pan and bake in a preheated 350 degree oven 30 minutes.
*Set the pan on a wire rack and let the cake cool 5 minutes.
*Unmold and cool completely.
*Carefully cut the cake into 3 layers.
*Stir together 2 T sugar and 2 T water in a small saucepan; bring to a boil, stirring to dissolve the sugar.
*Remove from the heat and stir in 2 T Frangelico.
*Brush on the cut cake layers.
(for Filling)
*In a small saucepan combine 1/4 cup whipping cream and the gelatin.*Place over medium low heat and stir until the gelatin has melted.
*Place over medium low heat and stir until the gelatin has melted.
*Place in a small bowl and refrigerate until just cooled.
*Do not let the gelatin set.
*Sift together the powdered sugar and cocoa.
*Whip the cream until thickened.
*Beat in the gelatin mixture, the sugar mixture and Frangelico; continue beating until stiff peaks form.
*Place the bottom cake layer on a platter and put strips of wax paper under the.
*Frost with half of the cream; top with a second layer and frost with the remaining cream.
*Place the third layer on top.
*Cover and refrigerate several hours or overnight.
(for assembling)
Place the hazelnuts in a small baking and toast in a preheated 350 degree oven 10 minutes.
*Cool and rub the nuts in a kitchen towel to remove the skins.
Chop coarsely.
*Melt 4 ox of the chopped chocolate in the top of a double boiler set over hot water.
*Remove from the heat and stir until slightly cooled.
*With a narrow spatula spread the chocolate thinly over the back of a baking sheet. Set aside.
*Combine the remaining 8 oz chocolate with the butter in a saucepan.
*Place over medium low heat and stir until melted and completely blended.
*Let cool for a few minutes, stirring well.
*Pour the glaze over the top of the cake and spread down the sides with a narrow spatula.
*Press the nuts into the sided of the cake.
*With a wide spatula scrape the chocolate from the baking sheet in curls and shreds.
*Mound on top of the cake.
*Refrigerate until set and cover loosely.
*Remove the cake from refrigeration 10 minutes before serving.
-makes 12-
Labels: Chocolate Torte recipe, torte recipe, Valentine Cake recipe
