Ok, yes, well maybe it looks like that. But trust me, it’s not.
This is Julia Turshen’s ultra luxurious and wicked simple coffee-scented chocolate cake. It’s filled with cherry preserves, drenched in a sour cream chocolate frosting, and topped with chocolate amaretti cookies, gold sprinkles, and freeze-dried strawberries. And it just so happens to be shaped like a heart, deal with it.
So why is this chocolate heart cake not a Valentine’s Day cake? Because Valentine’s Day puts people on edge and I don’t want that energy associated with this cake. Single people feel left out for the entire day, couples worry about making sure they are “doing enough,” and if you’re not fretting over it, you’re enraged by made-up-holiday consumerism. It’s ridiculous and nobody wins, especially when you’re me at age 13 and just bought a pair of heinous red suede Nike sneakers with hearts on them because you’re stupidly obsessed with this holiday for some reason. So that is why this is not a Valentine’s Day cake.
However, being in the shape of a heart, and being such a sweet and tasty and happy cake, maybe when we eat it we can remind ourselves of the importance of love and compassion. And not just for this one day, but for every day and everyone. A life of love, towards others, towards the planet, towards our own self, is always something to be happy about. And a definite cause for cake, especially this magical little cake. So tell people you love them, do something that makes a difference, and don’t be afraid to even treat yo self, because why not. Happy…er…um… Day. Yes, Happy Day… or whatever. Just make this cake.
Not a Valentine’s Day Cake / Quasi Black Forest Cake
Slightly adapted from Julia Turshen’s Small Victories
For the Cake
1¼ cups all-purpose flour
1 cup sugar
¾ cup Dutch-processed cocoa powder
1 tsp. baking soda
1 tsp. baking powder
½ tsp. kosher salt
1 stick unsalted butter, melted and cooled
2 eggs, lightly whisked
1 cup strong coffee, at room temperature
1 cup buttermilk
1 tsp vanilla extract
For the Frosting
¾ cup semisweet chocolate chips
¾ cup room temperature sour cream
1 Tbsp maple syrup
1 tsp. vanilla extract
To assemble and decorate
½ cup cherry preserves
crushed amaretti cookies
freeze dried strawberries (optional)
gold sprinkles (optional)
Preheat the oven to 350 degrees. Butter two 8-inch cake pans (or one heart pan) and line the bottom with parchment paper. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add in the melted butter, eggs, coffee, buttermilk, and vanilla. Whisk until combined.
Divide the batter between the two pans or one pan if that’s all you have. Bake for 30 minutes (40-45 if you’re just using the one pan) until a toothpick inserted in the center comes out clean. Place on a cooling rack and once completely cool, remove from the pan and peel off the parchment paper. If you baked in just one pan, horizontally cut the cake in half after it cools.
While the cakes are baking, make the frosting. Set up a double boiler by placing a mixing bowl over a simmering pot of water without letting the bowl touch the water. Add the chocolate chips to the bowl and stir until completely melted. Remove the bowl from the pot and stir in the sour cream, maple syrup, and vanilla. Refrigerate for at least an hour.
To assemble the cake, spread the cherry preserves over half and place the other half on top. Use a small offset spatula to spread 1/3 of the frosting over the top and sides of the cake. Refrigerate for 15 minutes until the frosting sets a bit. This keeps the final layer of frosting from picking up cake crumbs. Spread the rest of the frosting over the cake and refrigerate at least another hour. Serve with the garnishes sprinkled overtop.