HEART SHAPED CHOCOLATE CAKE

RECIPE:

INGREDIENTS:

FOR CHOCOLATE WHIPPED CREAM:
1/2 cup whipping cream
1/4 tsp vanilla essence
28 grams icing sugar

3/4 tbsp cocoa powder

FOR ICING:
8 ounces chocolate (cut into small pieces)
3/4 cup whipping cream
2 tbsp unsalted butter
FOR CHOCOLATE CAKE:
3 large eggs, seperated
1 large egg white
1 cup powdered sugar(divided)
2/3 cups flour
1/3 cups plus 1 tbsp cocoa powder
1 1/4 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1/2 cup cooking oil
1/3 cup water
1 tsp vanilla essence
strawberries (as desirable)

METHOD:

FOR THE CHOCOLATE CAKE:
Preheat oven to350 degrees F/180 degrees C.

Butter and flour a 9-inch heart shaped cake pan with 2 inch/5 cm sides.

Seperate the eggs, placing the whites in one bowl and the yolks in another. To the whites, add the extra egg white. Keep aside until it comes to room temprature.

Meanwhile shift together 1/3 cup powdered sugar, flour, cocoa powder, baking powder, baking soda and salt. Set aside.

Whisk together the oil, water and vanilla extract.

Beat the egg yolks for a minute on high spreed.

Then on a low speed pour the oil mixture into the egg yolks until very well combined.

Gradually add the flour mixture and beat well.

In a seperate mixing bowl, beat teh egg whites until soft peaks form.

Gradually beat in the remaining 1/3 cup of sugar and beat until stiff peaks form.

With a spatula, gently fold the egg whites into the batter until blended.

Pour the batter into the pan and bake for about 30 to 35 minutes.

Let it cool and remove the cake from the pan.

FOR CHOCOLATE WHIPPED CREAM:
In a bowl combine cream, vanilla essence, sugar and cocoa powder.
Cover and chill the bowl in the refrigrator for preferably an hour, so the cocoa powder has time to disolve.Beat the mixture until stiff peaks form.
FOR CHOCOLATE ICING:
Melt the chocolate and butter togetherover a double boiler.
Let it cool.
Now add the chocolate mixture in the whipping cream.

TO ASSEMBLE THE CAKE:

Now place the cake on a flat surface and cut it horizontally into two layers.

Turn over the top layer of the cake and spread with the chocolate whipped cream.

Place the second layer of the cake, cut side down, on the top of the chocolate cream, gently pressing it.

Place the cake in the refrigerator for several hours or even over night.

Before serving cover with icing and strawberries.