Heart Shaped Chocolate Strawberry Cake Recipes

CHOCOLATE-COVERED STRAWBERRY BROKEN HEART CAKE RECIPE BY TASTY

Steps:

• Make the strawberry sauce: Add the strawberries, lemon juice, and sugar to a small saucepan over medium heat. Cook for about 8 minutes, stirring occasionally, until the strawberries have softened but are still vibrant red.
• Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the juice out of the berries. Discard the pulp and set the sauce in the refrigerator to cool.
• Make the cake: Preheat the oven to 350°F (180°C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray and line with parchment paper.
• In a medium bowl, whisk together the cake mix, water, canola oil, and eggs until smooth. Divide the batter evenly between the prepared pans.
• Bake the cakes according to the package instructions, until a toothpick inserted in the centers comes out clean. Let cool completely.
• Place one of the cooled cakes on a cutting board on top of a 10-inch (25 cm) square of parchment paper. Carefully trim off the domed top of the cake so it is level. Use a sharp knife to lightly make an X across the cake. Using the X as a guide, trim the top and bottom of the cake to create straight edges, discarding the trimmings. Cut the top triangle of the cake out, and place on the bottom, so it aligns neatly along the bottom edge. Trim the top points of cake so they become rounded, to create a heart. Use a pencil to trace the heart on the parchment. Move the cake pieces and parchment aside, reserving the parchment for later use. Repeat with the remaining cake.
• On a rimmed serving platter, build the cake: Transfer one of the heart cakes to the platter. Pipe a strip of chocolate frosting to attach the top and bottom of the heart. Pipe a layer of frosting over the top of the cake. Stack the remaining cake layer on top and repeat frosting.
• Pipe frosting onto the sides of the cake and use an offset spatula to spread evenly over the entire cake. Pipe a thick ¾-inch (2 mm) tall border around the top edge of the cake. Make sure there are no gaps. Chill the cake in the refrigerator for at least 30 minutes.
• Place the parchment with the traced heart on a baking sheet. Pour the melted chocolate into the center of the traced heart, using an offset spatula to fill in evenly. Place the other square of parchment on top. Refrigerate until hardened, at least 20 minutes.
• Peel back the top sheet of parchment from the chocolate heart and pipe a thin layer of chocolate frosting on top, spreading evenly with an offset spatula. If not using immediately, cover with the second piece of parchment paper again and place in the refrigerator until ready to assemble the cake.
• Remove the cake from the refrigerator and carefully pour in the strawberry sauce into the bordered top until nearly full. Carefully place the frosting-coated chocolate heart on top of the frosting border. Use the remaining chocolate frosting to carefully fill in the sides between the heart and the cake, then spread another thin layer of frosting over the top. Return to the refrigerator for at least 20 minutes.
• Make the chocolate ganache: Combine the chocolate chips and ¼ cup (60 ml) heavy cream in a microwave-safe medium bowl. Microwave on medium power for 1½ minutes, then let sit 2 minutes. Stir until smooth. Add the remaining ¼ cup (60 ml) heavy cream and stir to incorporate. Let cool at room temperature for 10-15 minutes, stirring occasionally, until just slightly warm to the touch, but still runny.
• Remove the cake from the refrigerator. Pour about ½ cup of the ganache in the center of the cake. Use an offset spatula to lightly push to the edges, allowing some of the ganache to drip over the sides. Add more ganache as needed. Refrigerate for 5 minutes.
• Dip the strawberries in the remaining ganache and arrange around the edges of the cake. Refrigerate for at least 20 minutes, until completely set, or until ready to serve.
• Slice and serve.
• Enjoy!

HEART-SHAPED CHOCOLATE STRAWBERRY CAKE

Steps:

• Heat oven to 350°F for shiny metal pan or 325°F for dark, nonstick or glass pan. Grease and flour bottoms and sides of 2 heart-shaped pans (or two 9-inch round cake pans or three 8-inch round cake pans).
• Prepare cake ingredients as directed on cake mix box. Divide batter evenly among prepared pans. Bake 25 to 35 minutes until toothpick inserted in center of cakes comes out clean. Cool cakes 10 minutes in pans, then carefully remove from pans and cool completely on cooling rack, about 1 hour.
• Meanwhile, in blender or food processor, blend strawberries and lemon juice until fully pureed. Pour puree into small saucepan. Bring mixture to simmer over medium heat and cook, stirring constantly, 10 to 15 minutes until mixture reduces to about 1/4 to ? cup. Cool completely to room temperature.
• In large bowl or bowl of stand mixer, beat butter and strawberry mixture 1 to 2 minutes on medium speed until smooth and creamy. Beat in powdered sugar on medium speed 1 cup at a time, beating well after each addition until mixture is smooth. Add milk and vanilla; stir to combine. Increase speed to high and beat 1 minute more until frosting is creamy and fluffy.
• Place 1 cake layer on serving plate. Frost top with generous amount of frosting. Top with remaining cake layer; frost top and sides with remaining frosting. Decorate with chocolate-covered strawberries, if desired. Store leftovers tightly covered in refrigerator up to 3 days.
• *To make chocolate-covered strawberries, melt 1/2 cup semisweet chocolate chips and 1 tablespoon vegetable oil in small saucepan over low heat, stirring constantly until smooth. Dip strawberries halfway into chocolate mixture, then transfer to wax paper or parchment paper-lined baking sheet. Chill in refrigerator 30 minutes to set.

STRAWBERRY HEART CAKE

Steps:

• In a bowl, combine cake mix, gelatin and flour. Beat in oil and eggs. Drain strawberries, reserving 1/2 cup syrup for frosting. Add berries and water to batter; mix well. Divide batter between two waxed paper-lined 8-in. baking pans, one square and one round. , Bake at 350° for 30-35 minutes (square) and 35-40 minutes (round or until cake tests done. Cool for 10 minutes; remove from pans to wire racks to cool completely. , In a small bowl, combine butter and reserved syrup. Gradually add sugar; beat until light and fluffy, about 2 minutes. Place square cake diagonally on a 20x15-in. covered board. Cut round cake in half. , Frost cut sides; place frosted sides against the top two sides of square cake, forming a heart. Frost sides and top of cake. Decorate with red-hots if desired.

VICTORIAN STRAWBERRY CHOCOLATE CAKE

Steps:

• In a small bowl, combine water and cocoa until blended; set aside. In a large bowl, cream butter, sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and baking soda; add to the creamed mixture alternately with cocoa mixture, beating well after each addition. , Pour into two greased and floured 9-in. heart-shaped pans. Bake at 350° for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , Slice 10 strawberries; set aside. Dip remaining whole strawberries into melted chocolate, about three-fourths to top; allowing excess to drip off. Place on a waxed paper-lined baking sheet; refrigerate until set. , For frosting, cream shortening and confectioners' sugar in a large bowl until light and fluffy; gradually add water, beating until smooth. Spread between layers and over top and sides of cake. Set aside to set, about 30 minutes. , For icing, heat chocolate chips and cream in a small saucepan over medium heat until chocolate is melted, stirring occasionally. Spread over frosted cake until smooth. Refrigerate until set. , Before serving, arrange two rows of sliced strawberries on top of cake in a heart shape. Fill center with chocolate shavings and dust with confectioners' sugar if desired. Place dipped strawberries around base. Store in the refrigerator.

CHOCOLATE HEART CAKE

Steps:

• Heat oven to 350°F. Grease or spray bottoms only of foil pans. Make cake batter as directed on box. Pour into pans.
• Bake 26 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• Spread frosting over cakes. Decorate with candies. Store loosely covered.

CHOCOLATE HEART-SHAPED CAKES WITH BUTTERCREAM

Steps:

• Preheat oven to 300°F. Spray the hollows of a 5-cup heart-shaped nonstick cake pan or an 8-cup silicone mold with cooking spray (see cook's note for product links). If not using silicone mold, line bottoms with parchment.
• In a medium heatproof bowl, dissolve espresso in hot water. Add chocolate and rum and place over (but not in) a pot of simmering water. Stir until chocolate has melted and mixture is smooth. Remove from heat; let cool slightly.
• In a heatproof bowl, combine eggs and granulated sugar. Place over (but not in) pot of simmering water and whisk until sugar has dissolved and mixture is warm to the touch. Transfer to a mixer fitted with the whisk attachment and beat on medium-high speed until mixture is thick, fluffy, and almost doubled in volume, about 3 minutes (or, if not using a stand mixer, you can beat with a hand mixer directly over the heat).
• Whisk cream with confectioners' sugar and vanilla until soft peaks form. Fold chocolate mixture into egg mixture, then gently but thoroughly fold in whipped cream.
• Divide mixture among hollows of prepared pan (about 1/2 cup per hollow for 5-cup; about 1/3 cup for 8-cup). Place filled pan in a large roasting pan on middle rack of oven. Add boiling water to roasting pan to come halfway up sides of cake pan. Bake until a tester inserted in centers comes out clean, 40 to 50 minutes.
• Remove from oven and let cool completely in water bath. Remove from water, cover, and refrigerate at least 4 hours and up to 24 hours. Just before serving, dip bottom of pan in warm water to loosen, about 1 minute. Run a small offset spatula around edges of cakes, then lift each out of pan; or cover with a platter and invert to remove. Remove parchment (if using). Use a pastry bag fitted with desired tip (Martha used a variety of star and leaf tips) to pipe buttercream or whipped cream onto cakes. Serve immediately.

HEART-SHAPED STRAWBERRY SHORTCAKES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Sift the self-rising flour, 1/3 cup of sugar, and cinnamon in a large mixing bowl. Mix in the cold butter pieces, and chop the butter into the flour mixture with a pastry cutter until the mixture looks like crumbs. In a separate bowl, whisk the egg and whipped cream together, and pour into the bowl containing the flour mixture; add milk and vanilla extract. Stir to make a dough.
• Turn the dough out onto a floured surface and knead until smooth, about 1 minute. Spread the dough onto the prepared baking sheet. Sprinkle with 2 tablespoons of sugar.
• Bake in the preheated oven until golden brown, about 20 minutes; allow the cake to cool completely. With a heart-shaped cookie cutter, cut out 16 hearts from the cake. It helps to wiggle the cutter slightly while cutting. Remove cut-outs carefully to avoid breaking.
• Mix strawberries with 3 tablespoons of sugar in a bowl; place a shortcake heart on a plate, and top with sweetened strawberries, then spoon about 2 tablespoons of whipped cream on the berries. Top with another heart-shaped shortcake and serve.