Dark Chocolate Heart Cake
For the Cake:
1 cup sifted flour
1/3 cup cocoa powder
¼ teaspoon baking powder
¼ teaspoon baking soda
¼ cup vegetable oil
1/3 cup brown sugar
1 tablespoon vanilla extract
3 large eggs
½ cup buttermilk
¼ cup dark chocolate chips
For the Chocolate Ganache:
8 oz. dark chocolate
1 tablespoon cream
1 chocolate hazelnut candy
Peeps Strawberry Mousse Marshmallow Hearts
Preheat oven to 350 degrees F.
Butter two 8-inch cake pans and line with parchment paper. Butter the parchment paper and dust with cocoa powder.
In medium bowl sift flour, cocoa powder, baking powder and baking soda. Set aside.
In the bowl of a stand mixer, whip together oil, sugar, vanilla, and eggs.
Add dry ingredients and buttermilk to the oil mixture, alternating between the two. Fold in chocolate chips.
Pour batter evenly into each pan and bake for 20 minutes or until cake tester comes clean.
Turn over to a cooling rack.
In a double broiler, melt chocolate and cream for ganache.
One a cake stand or plate, turn one cake over upside down. Peel off parchment paper. Spoon enough ganache in the center and spread out evenly over cake. Place the other cake right side up. Spread the rest of the ganache over and around the cakes. Before the chocolate sets, place marshmallow hearts all around.
Sprinkle with shavings of a chocolate hazelnut candy if desired.
Serve with whipped cream if desired and always with a cup of coffee!