Bakeware, Bread Makers & Bakery Supplies

If you really want to impress your loved ones with a special cake, try this wonderful chocolate cake. This cake also works well for bridal showers and the parties and other special occasions. The secret ingredient of this "Cherry Chocolate Heart Cake is rum. This ingredient makes this stand out a chocolate cake of all others.

HEART CHOCOLATE-CHERRY CAKE

Dark Chocolate Glaze:
12 oz dark chocolate, chopped finely
6 tablespoons unsalted butter, cut into chunks
1 cup heavy cream
3 tbsp rum (or use 1 teaspoon rum flavor)
1 cup cherries preserves
1 semi-sweet (4 ounces) chocolate bar

Place 12 ounces chocolate and butter in a large bowl. In a small saucepan, cream to a boil over medium heat, stirring occasionally. Pour the cream over the chocolate and butter and shake the container gently to distribute the cream evenly. Let sit for 2 to 3 minutes. Beat by hand until smooth. Cover the ice surface with plastic wrap and set aside in a cool place to define, but do not refrigerate. When active ice formation should be the consistency of firm pudding. Preserves set aside until the cake is to be mounted.

With a vegetable peeler, shave the chocolate bar in a freezable bowl. Place in fridge until ready to decorate the cake.

PASTEL DARK CHOCOLATE:
1 stick unsalted butter, softened
3 / 4 cup granulated sugar
Sugar 1 / 2 cup light brown bags
2 large eggs
1 1 / 2 cups all-purpose flour
1 teaspoon baking soda
1 / 2 teaspoon baking powder
Salt 1 / 4 teaspoon
1 / 2 cup cocoa powder
1 / 2 cup sour cream
Rum 1 / 4 cup
3 / 4 cup boiling water

Preheat oven to 350 degrees. Butter and line with parchment paper the bottom of the heart of a single layer in cake form. Set aside.

In the container of an electric mixer cream butter, granulated sugar and brown sugar until light and fluffy. Add eggs, one at a time, mixing until smooth after each.

Sift together flour, baking soda, baking powder, salt and cocoa. In a small separate bowl, mix sour cream and rum. With mixer on low, alternately add dry ingredients and rum mixture, beginning and ending with dry ingredients. Pour slowly into the water and mix until well blended. Pour into the pan and shake gently to level. Bake 30 to 40 minutes, until center of cake springs back when lightly touched. Remove from oven and cool for 5 to 6 minutes in pan then put it in a rack to cool completely.

To assemble:
Cake When the cake is completely cool, invert on a serving platter. Using a whisk, stir the cooled chocolate icing, add rum slowly. Once the rum is incorporated, whisk vigorously for a few seconds until the ice is slightly lighter in color. Spread 2 / 3 of training ice on the sides and top of cake. Enjoy shaving chocolate from the refrigerator and adhere to shave the sides of the cake. Spread cherry preserves on the gently top of the cake heart shaped design, with at least a 1-inch border around the edges. Use the remaining icing to make a decorative design around heart cherry and around the top edge of cake.

Enjoy!

About the Author:

For more Sweet Treats visit http://ladybugssweettreats.blogspot.com

Article Source: ArticlesBase.com – Chocolate-cherry Heart Cake Made With Rum

Heart Cake – makeacake.blogspot.com

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