LOVE IS A MANY SPLENDORED THING…IN THE FORM OF CHOCOLATE, THAT IS!
As Valentine’s Day approaches, what do we all think of? Love, hearts, wine, dinner for two, (like Chateaubriand), and of course, chocolate! Chocolate in the form of candy, cake, cookies, hot cocoa, cheesecake, and icing to name a few! Well, have I got the Chocolate Love Cake for you! And the Chocolate Ganache Icing is what takes this cake over the top! I could drink the icing all by itself!
When I think about Valentine’s Day, I think about all the friends and family that I love, and how I can express this love. Well, if you know me or are starting to get to know me, I’ll cook and bake for you, invite you over to dinner, serve you delicious appetizers and cocktails, and catch up with you on happenings in our lives and those close to our hearts.
A RECIPE WITH ALL THE CHOCOLATE I COULD MUSTER!
I pulled this recipe from my files and remembered it from when my sister and three friends and I got together once a month for cooking club. Each of us took a turn and made a meal, appetizer and/or dessert that we got to munch on while there, and make to take home for the week. We had a blast! Of course, we ended up enjoying wine and cocktails, and munching on appetizers more and more, doing less and less of the cooking! My son called it “Cooking Anonymous Club!”
This recipe was one of the desserts we all loved, so I grabbed my heart shaped baking dishes, and got to town! A simple chocolate cake recipe with sour cream makes for a delicious cake. But the piece de resistance is the Chocolate Ganache Icing! Oh my word, it is truly decadent and a special treat for Valentine’s Day! Once you cook the icing and let it cool in the fridge, you can spread or just slowly pour it over the cake! It gently slides over the edges and down the sides, and you can’t WAIT to cut into it!
WISHING EVERYONE A WONDERFUL VALENTINE’S DAY!
Everyday should be Valentine’s Day! Telling everyone special in our lives how much we love and appreciate them, whether it’s with hugs and kisses, chocolate desserts or special meals, or just being together, don’t forget to tell those who you share life with that you love them! And not just today, but every day!
Until next time,
Let’s get cookin’ and bakin’
Madeline
Chocolate Love Cake with Chocolate Ganache Icing
Equipment
- 1 Large Mixing Bowl
- 1 Medium size sauce pot
- 1 Hand or Stand Mixer
- 1 9" cake pan or square pan or dish
Ingredients
Chocolate Cake Batter
- 1 cup flour
- ¾ cup sour cream (room temperature)
- ¼ cup cocoa powder
- ½ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ½ tsp vanilla
- 1 egg
- ¾ cup sugar
- ½ cup butter or margarine (room temperature)
- 1 tbsp Raspberry Liqueur You can substitute Kahlua
Chocolate Ganache Icing
- 1 cup heavy or whipping cream
- ½ cup sugar
- 2 tbsps butter or margarine
- 1 tbsp corn syrup
- ½ cup semi-sweet chocolate chips or 4 squares semi-sweet chocolate
- 1 tsp vanilla
- 1 tbsp Raspberry Liqueur
Instructions
Chocolate Cake Batter
- Preheat oven to 350°.
- Beat all ingredients on low speed until blended, beginning with butter and sugar, then add the egg, remaining wet ingredients and dry ingredients.
- Pour cake batter into a 9" round or square pan or dish.
- Bake for 30 minutes, making sure center of cake comes out clean when a cake tester or toothpick is inserted.
- Cool on rack 10 minutes. Remove from pan and place on rack. Let cool.
Chocolate Ganache Icing
- In a saucepan over medium-high heat, heat all ingredients except the vanilla and Raspberry Liqueur, stirring constantly while brining to a boil. (I use a small whisk.)
- Reduce heat to medium and cook 5 minutes, stirring constantly.
- Remove from heat. Add vanilla and Raspberry Liqueur.
- Cool completely. in refrigerator until a spoon stands up stiff in the icing. (about 1- 2 hours.)
- To serve, either spread icing on cake top and sides, or pour over the cake while on a rack on a counter so it drips down over the edges and acts like a glaze over the cake. Garnish with fresh raspberries, colorful candy, or sprinkles.
Notes
