Happy Valentines Day to you all!
Whether you’re celebrating or not – why not have a baked treat for the occasion? You deserve it!
I kept things simple this valentines day with a heart shaped red velvet cake, filled with white chocolate ganache and caramel, then coated and finished with more of the same white chocolate ganache. Finished with valentines themed sprinkles and fudge pieces.
Being 100% honest, I just wanted to make something a little different and this is what I came up with – all flavours I like hast put together!
Anyway, lets get started, shall we?
210ml whole milk.
30ml white vinegar.
300g granulated sugar.
115ml oil (flavourless and colourless)
10g cocoa powder.
2 tsp vanilla extract.
Red food colouring.
1 tsp bicarbonate of soda.
300g self raising flour.
Caramel (I used shop bought but feel free to use
White chocolate ganache:
500g white chocolate (a good quality one will make this even better).
500ml double cream.
Before you get started on any part of the recipe, you’ll be best to start by doing some prep. I like to start by weighing up all of my ingredients, lining a muffin pan with liners, preheating the oven to 180c/350f and get any equipment you may need such as mixing bowls and a mixer.
To start on the cake, make the buttermilk alternative. If you have easy access to buttermilk, then you’ll be able to skip this stage. Take the milk and add in the vinegar, mix well and allow to sit for 5-10 minutes.
In the meanwhile, take a mixing bowl and place in the sugar, oil, egg, food colouring, vanilla extract, cocoa powder and bicarbonate of soda and mix very well until well combined – the mixture should be thickened and brightly coloured.
Now alternate between the flour and buttermilk, starting with buttermilk and end with it. It’s usually 3 additions of flour and 2 of the buttermilk.
Once all has been added, give the bowl a good scraping down, just to incorporate any bits that may not be fully worked in until later on.
Take the cake batter and place all into the 8 inch heart tin and bake in a preheated oven and bake for 40-45 minutes or until a tester comes out clean when insetted into the centre.
Repeat the process one more time, so you have two sponges in total. This may seem excessive but is totally worth it.
Once baked, allow the sponges to cool fully,
Now the next step is to make the white chocolate ganache.
Take a saucepan and place in all the double cream, place on a medium-high heat and allow to come almost to a boil. While that is doing its thing, feel free to place your white chocolate into the bowl – once the cream has reached almost a boil, you can pour that over the chocolate and let sit for about a minute.
After the minute, start to whisk everything together – it should go from cream and chocolate into a creamy yellowish, slightly thickened consistency. Allow to cool at room temp, then place into the fridge and allow to sit for around 12 hours. I know you may be thinking, equal ratios of chocolate to cream, I know, sounds mad but works. usually you’d use far less cream but in this recipe it works very well (just trust me on this occasion).
The following day, I start the decorating and finishing process. I transfer the whole chocolate ganache into a stand mixer bowl and whisk together until the ganache is much lighter and fluffier in colour and consistency – this takes a while, for me about 10-12 minutes but it makes the ganache so easy to work with. Its the perfect spreadable and pipable consistency.
Take your stand, place or board and pipe a small blog onto the centre and place on your first layer of cake, pressing down to secure in place. You can then go ahead and pie a ring of ganache around the outer edge and fill with the same ganache – leave a little space to add a caramel into the centre, spread that out evenly. Then you can sandwich the second layer of cake on and press down to secure into place.
Take a piping bag and fill with ganache, then pipe around the outer edge of the cake – this doesn’t need to be perfect as it’ll be smoothed out later on. Once you have pipe around the edges and the top of the cake, you can go ahead and smooth it all out – on top I used a small cranked pallet knife and on the sides a small scraper – scrape the cake until you’re happy with the smoothness, it doesn’t need to be perfect. I tae some valentines day sprinkles and create a border around the bottom of the cake and then I take the small cranked palette knife and create a ridge around the outer of the cake – it’s great to add a little texture and give a different look.
Pipe some shells around the outer top edge of the cake, top those with the same sprinkles from around the bottom edge of the cake. I also three some fudge pieces into the mix but these can be left out if you don’t intend on Iusing them with the sprinkles.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.