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Recipes > Valentines Day Heart Chocolate Pound Cake

Valentine’s Day Heart Chocolate Pound Cake

Take a look at this spectacular heart-shaped chocolate cake! Topped with fresh flowers, sweet berries, icing hearts and pastel stars, it is the perfect cake for every celebration of love--Valentine's Day, Bridal Showers, and Weddings!

Prep

15 mins

Bake

40 - 45 mins

Total

1 hr

Yield

4 - 6 servings

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Ingredients

  • Butter, softened — 4 tablespoons (1/2 stick)
  • Granulated Sugar — 3/4 cups
  • Eggs — 2
  • Bittersweet Chocolate — 3 ounces
  • Pure Vanilla Extract — 1 teaspoon
  • All-Purpose Flour — 3/4 cup
  • Salt — 1/8 teaspoon
  • Baking Soda — 1/4 teaspoon
  • Sour Cream — 1/3 cup
  • Vegetable Pan Spray —
  • Confectioners’ Sugar — 1 cup
  • Milk — 4 teaspoons
  • Buttercream Frosting — 3/4 cup
  • Pink Icing Color — 1 oz.
  • Kelly Green Icing Color — 1 oz.
  • Sky Blue Icing Color — 1 oz.
  • Fill Your Heart Sprinkles — as desired
  • Fresh Raspberries — as desired
  • Edible Flowers — as desired

Featured Products

UNSALTED LACTIC BUTTER 250G (#68328)

UNSALTED LACTIC BUTTER 250G (#68328)

$6.00 $4.80

FINE SUGAR 1KG (#1416)

FINE SUGAR 1KG (#1416)

$2.40 $1.92

GRADE A FRESH EGGS 10PC 650G (#12088)

GRADE A FRESH EGGS 10PC 650G (#12088)

$4.60 $3.68

CACAO BAKING BAR BITTERSWEET 60% 113.5G (#105273)

CACAO BAKING BAR BITTERSWEET 60% 113.5G (#105273)

$13.20 $10.56

Instructions

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  1. Make Heart Fluted Chocolate Pound CakePreheat oven to 325°F. Prepare heart fluted tube pan with vegetable pan spray.
  2. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well in between each. Add chocolate and 1/2 teaspoon vanilla; mix well. Combine flour and salt; stir baking soda into sour cream. Alternately add sour cream and flour to butter mixture, beating until just combined. Pour batter into prepared pan.
  3. Bake 40-45 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on cooling grid 15 minutes; remove from pan and cool completely.
  4. Make and tint buttercream icing. Prepare buttercream icing and divide into three 1/4 cup portions. Tint portions light pink, dark pink and green (combine Kelly Green with a little Sky Blue for green shown). Set icing aside.
  5. Make glaze. Combine confectioners’ sugar, milk and 1/2 teaspoon vanilla extract. Stir until smooth and pour over top of cake.
  6. Decorate cake. Top cake with raspberries and flowers, support with dots of light pink icing. Pipe tip 16 and 18 stars in light pink, dark pink and green icings on cake top. Add sprinkles. Let dry 1 hour.

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PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.80

FINE SUGAR 1KG (#1416)

2.40

CASTER SUGAR 1KG (#1417)

3.50

ICING COLOR CORNFLOWER BLUE 610-710 (#9173)

5.40

GRADE A FRESH EGGS 10PC 650G (#12088)

4.60

CANOLA OIL SPRAY 450G (#50628)

9.30

COARSE SEA SALT 1KG (#58416)

3.60

SODIUM BICARBONATE (BAKING SODA) 100G (#62713)

2.50

VANILLA EXTRACT 2 FOLD 33ML (#67819)

8.40

UNSALTED LACTIC BUTTER 250G (#68328)

6.00

UHT FULL CREAM MILK 3.5% 1L (#103602)

3.10

CACAO BAKING BAR BITTERSWEET 60% 113.5G (#105273)

13.20

ICING COLOR PINK 04-0-0033 1OZ (#105981)

4.70

SOUR CREAM PREMIUM 35% / BULLA 200ML (#110605)

6.90

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