Cookbook:Valentine's Day Chocolate Cake

| American cuisine | Vegetarian Cuisine | Valentine's Day Recipes | Dessert

Cake

 * 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

Glaze

 * 1 bag dark chocolate hearts
 * ¼ cup (60 g) light corn syrup
 * ½ cup (120 ml) heavy cream

Cake

 * 1) Preheat oven to 350°F (180°C).
 * 2) Grease and flour 12-cup Bundt pan, set aside.
 * 3) Combine flour, baking powder, soda, and salt in mixing bowl, set aside.
 * 4) In separate bowl, microwave 1 bag chocolate hearts until melted (about 1½ minutes), stopping to stir occasionally; set aside.
 * 5) In large bowl, beat shortening, sugar, and orange zest until fluffy; add eggs one at a time, beating well after each addition.
 * 6) In another bowl, combine milk and sour cream.
 * 7) With electric mixer on low, alternately add flour and milk mixtures into shortening mixture, beating until smooth.
 * 8) Stir 1 cup cake batter into cooled melted chocolate; set aside.
 * 9) Spoon half of plain batter into bottom of prepared pan.
 * 10) Cover with all the chocolate batter
 * 11) Top with remaining plain batter.
 * 12) Bake for 55–60 minutes or until a toothpick inserted in center comes out clean.
 * 13) Remove from oven to wire rack, cook completely.

Glaze

 * 1) From 1 bag chocolate hearts, set aside 8.
 * 2) In microwave-safe bowl, combine remaining chocolate hearts, corn syrup, and heavy cream.
 * 3) Heat in microwave oven 1–2 minutes, stirring frequently until smooth.
 * 4) Cool slightly.
 * 5) Remove cake from pan to wire rack set over sheet pan covered with waxed paper.
 * 6) Spoon glaze over cake, allowing excess to drip.
 * 7) Decorate with reserved chocolate hearts.