This Chocolate Obsession Valentine Cake is moist, delicious and perfect for celebrating Valentine's Day! Video and picture tutorials are included!
Preheat oven to 325˚F. Spray an 8-inch round pan and an 8-inch square pan with baking spray. Wipe with a paper towel, to ensure the entire pan is coated with spray. Spray pans again lightly and line the bottom of each with parchment paper.
Combine butter, water and cocoa in a large microwave-safe mixing bowl. Cook on high power for 3 minutes, or until the butter is mostly melted. Whisk well until smooth and lump-free.
Whisk in vanilla and sugar, then flour and salt, stirring until nice and smooth after each addition.
Add eggs and whisk until completely incorporated.
Sprinkle baking soda over the top of the batter, then add buttermilk. Stir well.
Tap the bowl several times to bring air bubbles to the surface then divide the batter between prepared pans, trying to make the depth of the batter the same in each pan. The square pan will hold a little more batter (see the note above in the post).
Bake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean. Don’t overbake (my cakes usually take about 38 minutes, but every oven is different.) Allow cakes to cool in the pan, then turn out onto a work surface. Invert cakes so the top surface faces up.
To make the heart shape, place the square cake on the diagonal on a large serving platter. Cut the circle cake in half and place each half touching an upper edge of the square cake. (See pictures above in the post.)
Combine 4 ounces (1 stick) of butter and the chocolate chips in a large microwave-safe bowl. Cook on high power for 1 minute. Remove from microwave and whisk for 1 minute or until smooth and all chocolate chips have melted. (Return to microwave for 15-second intervals if chips have not melted after stirring.)
Add half and half (or milk) and vanilla. Whisk until smooth.
Add powdered sugar and salt. Whisk in the center of the bowl, bringing in more and more of the powdered sugar until the mixture is smooth and all sugar is incorporated. If icing is super thick and hard to whisk, add a little more milk, 1 teaspoon at a time until smooth.
Finally, whisk in the very soft butter for about 30 seconds until the icing is nice and fluffy.
Frost the heart-shaped cake with prepared icing, starting at the top, working icing over the edges to cover. Sprinkle immediately with nonpareils, if using. Allow cake to sit for 30 minutes before serving to allow icing to set. See the tips above in the post.
See Café Tips above in the post for more detailed instructions and tips to ensure success.
If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn't have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.