Cake Ideas for Valentine´s day

 

Deep Dark Chocolate Cake

From Country Living

·         480 mls all-purpose flour

·         240 mls cocoa

·         480 mls granulated sugar

·         1 teaspoon(s) baking soda

·         1 teaspoon(s) baking powder

·         1 teaspoon(s) salt

·         2 large eggs

·         1 teaspoon(s) pure vanilla extract

·         240 mls sour cream

·         120 mls canola oil

·         1 teaspoon(s) white vinegar

·         240 mls unsalted butter, softened

·         180 mls raspberry jam, strained and seeds discarded

·         360 mls confectioners' sugar

Directions

1.    Heat oven to 350 degrees F. Butter two 8-inch-round cake pans and line bottoms with parchment paper. Combine flour, cocoa, granulated sugar, baking soda, baking powder, and salt together in a large bowl. Add eggs, vanilla, sour cream, oil, vinegar (for leavening and a more tender cake), and 1 cup hot water and mix with a wooden spoon until batter is smooth.

2.    Pour batter into prepared pans and bake until a wooden skewer, inserted into cake center, comes out clean, 35 to 40 minutes. Cool cakes in pans 20 minutes; release from pans and cool completely on wire racks.

3.    Beat butter and jam together using an electric mixer set on medium speed until fluffy. Add confectioners' sugar and beat until smooth. Spread filling between 2 cake layers and frost with 

Superquick Chocolate Buttercream

·         1 cup(s) butter

·         6 ounce(s) bittersweet chocolate, melted and slightly cooled

·         2 cup(s) marshmallow cream

·         3/4 teaspoon(s) vanilla extract

·         6 tablespoon(s) confectioners' sugar

Directions

1.    Using a mixer on medium-high speed, beat butter and chocolate together until fluffy. Reduce speed to medium and beat in marshmallow cream. Add vanilla extract and sugar, increase speed to medium-high, and beat, scraping down sides of bowl occasionally, until smooth and fluffy. Chill 20 minutes before using.