Valentine's Day Chocolate Cake
Total Time
1½ hours
Servings
24
1 bag dark chocolate hearts
3 cups (450 g) flour
2½ teaspoons baking powder
½ teaspoon soda
1 teaspoon salt
¾ cup (180 g) vegetable shortening
1⅔ cups (400 g) white granulated sugar
1 teaspoon orange zest
3 eggs
1 cup (240 ml) milk
½ cup (120 ml) sour cream
1 bag dark chocolate hearts
¼ cup (60 g) light corn syrup
½ cup (120 ml) heavy cream
Preheat oven to 350°F (180°C).
Grease and flour 12-cup Bundt pan, set aside.
Combine flour, baking powder, soda, and salt in mixing bowl, set aside.
In separate bowl, microwave 1 bag chocolate hearts until melted (about 1½ minutes), stopping to stir occasionally; set aside.
1½ minutes
In large bowl, beat shortening, sugar, and orange zest until fluffy; add eggs one at a time, beating well after each addition.
In another bowl, combine milk and sour cream.
With electric mixer on low, alternately add flour and milk mixtures into shortening mixture, beating until smooth.
Stir 1 cup cake batter into cooled melted chocolate; set aside.
Spoon half of plain batter into bottom of prepared pan.
Cover with all the chocolate batter
Top with remaining plain batter.
Bake for 55–60 minutes or until a toothpick inserted in center comes out clean.
55–60 minutes
Remove from oven to wire rack, cook completely.
From 1 bag chocolate hearts, set aside 8.
In microwave-safe bowl, combine remaining chocolate hearts, corn syrup, and heavy cream.
Heat in microwave oven 1–2 minutes, stirring frequently until smooth.
1–2 minutes
Cool slightly.
Remove cake from pan to wire rack set over sheet pan covered with waxed paper.
Spoon glaze over cake, allowing excess to drip.
Decorate with reserved chocolate hearts.