The Cake – What You Will Need
- 2 9″ Heart Shaped Cake Pans
- 2 Cups White Sugar
- 2 Cups White Flour
- 1 Cup Vegetable Oil
- 2 Eggs
- 1 Tspn Salt
- 1 Cup Cocoa
- 2 Cups Strong Coffee
- 2 Tspn Baking Soda
- 1 Tspn Vanilla Extract
First preheat oven to 350 °F. Then beat together the sugar, flour, vegetable oil, eggs, salt and cocoa in a large bowl. Next stir in the first cup of hot coffee and the baking soda. Mix well. Add in the second cup of hot coffee and the vanilla. Mix until thoroughly blended.
Pour half into each greased heart cake pan. Bake side by side for 40 minutes or until a toothpick stuck in the middle of each comes out clean. Let the cakes cool before frosting!
Dark Chocolate Icing – What You Will Need
- 1/2 Cup Unsweetened cocoa powder
- 1/2 Cup Boiling Water
- 2 1/4 Cups Unsalted Butter (room temperature)
- 1/4 Cup Powdered Sugar
- 1/4 Tspn Salt
- 1 1/2 Pounds Semisweet Chocolate, melted & cooled
Mix the cocoa and boiling water until cocoa is completely dissolved. In a separate bowl, beat butter, powdered sugar, and salt on high until light and fluffy. On low speed mix in the melted & cooled chocolate. Pour in the cocoa water and mix well.
Add a layer of dark chocolate icing between heart cakes, then generously ice the sides and top of the cake. Top with fresh raspberries, strawberries or a white chocolate drizzle!