Heavenly Heart Cake
Heavenly Heart Cake recipe
Yield
10 servingsPrep
30 minCook
30 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
cocoa powder
|
|
| ⅔ | cup |
water
boiling |
|
| ¾ | cup |
butter
or margarine, softened |
|
| 2 | cups |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 2 | cups |
cake flour
or 1 3/4 cup allpurpose |
|
| 1 ¼ | teaspoons |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| ¾ | cup |
buttermilk
or sour milk* |
|
| Glossy chocolate frosting | |||
| 1 ½ | cups |
chocolate chips (semi-sweet)
|
*
|
| 2 | cups |
powdered sugar
|
|
| ¾ | cup |
sour cream
|
|
| 1 | teaspoon |
vanilla extract
|
|
|
milk
|
*
|
||
| Creamy buttercream frosting | |||
| 2 | cups |
powdered sugar
|
|
| ¼ | cup |
butter
or margarine, softened |
|
| 2-3 | tablespoons |
milk
|
|
| ½ | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
cocoa powder
|
|
| 158 | ml |
water
boiling |
|
| 177 | ml |
butter
or margarine, softened |
|
| 473 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 2 | large |
eggs
|
|
| 473 | ml |
cake flour
or 1 3/4 cup allpurpose |
|
| 6.3 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 177 | ml |
buttermilk
or sour milk* |
|
| Glossy chocolate frosting | |||
| 355 | ml |
chocolate chips (semi-sweet)
|
*
|
| 473 | ml |
powdered sugar
|
|
| 177 | ml |
sour cream
|
|
| 5 | ml |
vanilla extract
|
|
| 1 | x |
milk
|
*
|
| Creamy buttercream frosting | |||
| 473 | ml |
powdered sugar
|
|
| 59 | ml |
butter
or margarine, softened |
|
|
milk
|
|
||
| 2.5 | ml |
vanilla extract
|
|
Directions
Heat oven to 350℉ (180℃). Grease and flour 2 heart-shaped pans or 2 9-inch round baking pans.
In small bowl, stir together cocoa and boiling water until mixed.
In large bowl, beat butter, sugar and vanilla until fluffy; beat in eggs and cocoa mixture.
Stir together flour, baking soda and salt; add alternately with milk.
Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire racks.
Cool completely.
Prepare GLOSSY CHOCOLATE SOUR CREAM FROSTING;
Pipe border around top edge and base of cake with CREAMY BUTTERCREAM FROSTING.
Garnish as desired. 10 to 12 servings.
- To sour milk: Use 2 teaspoons white vinegar plus milk to equal ¾ cup.
GLOSSY CHOCOLATE SOUR CREAM FROSTING: In medium microwave-safe bowl, place small chocolate chips. Microwave at HIGH (100%) 1 minute; stir.
If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
Add powdered sugar, sour cream and vanilla; beat until smooth.
Add milk, ½ teaspoon at a time, for a thinner consistency.
About 2½ cups frosting.
CREAMY BUTTERCREAM FROSTING: In small bowl, combine 2 cups powdered sugar, ¼ cup (½ stick) softened butter or margarine, 2 to 3 tablespoons milk and ½ teaspoon vanilla extract; beat until smooth and creamy.
About 1 cup frosting.
