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This show-stopping cake is the perfect ending for your Valentine’s Day dinner.
For the cake :
Heat oven to 350 F. Butter three 9-inch-round cake pans and line bottoms with parchment paper.
Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth.
Pour batter evenly into prepared pans and bake until a wooden skewer, inserted into cake center comes out clean. It will take roughly 35 to 40 minutes. When done remove pans from the oven and set them on a cooling rack. Cool cakes in pans 20 minutes. Then invert cakes out of the pans and cool completely on wire racks.
For the buttercream:
In a medium sized bowl beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners’ sugar and beat until smooth.
Set one cake onto your serving platter. Top with some of the filling. Then add the next two layers and repeat, spreading filling between all 3 cake layers.
Ice the top and sides of the cake with remaining buttercream and refrigerate for 20-25 minutes.
For the ganache:
Heat heavy cream in a small saucepan over medium heat until it just begins to boil. Remove from heat and add in chocolate. Allow to sit for 2 minutes. Then whisk together cream and chocolate until nice and smooth. Whisk in in corn syrup and vanilla extract.
Remove cake from refrigerator and pour warm ganache over the middle of the top of the cake and allow it to drip down the sides. Let the ganache set up for about 30 minutes before serving. And if you would like, garnish with fresh raspberries.
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!