Tampa Cake Girl - I Love You Chocolate Cake
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I Love You Chocolate Cake - Recipe #184
I Love You Chocolate Cake
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WordPress: https://tampacakegirl.wordpress.com/2016/02/14/i-love-you-chocolate-cake/
Feb 14, 2016      Comments:  3      Replies:  3     
Ingredients:
1 3/4 All Purpose Flour
2 cups sugar
3/4 cups unsweetened cocoa powder, I use Ghiradeli’s
1 teaspoon baking powder
2 teaspoon baking soda
1 teaspoon salt
1/2 cup vegetable oil
1 cup buttermilk, please use real buttermilk, do not use milk with vinegar
2 eggs
2 teaspoons vanilla, I used Mexican
1 cup of very hot coffee
Chocolate covered strawberries for garnish, optional

Ganache:

1 8 ounce bag of semisweet chocolate chips
3/4 cup heavy cream
Nothing says I love you like chocolate and a heart shape cake. I baked this cake in a heart shaped bundt pan but a regular bundt pan can be substituted for heart shape. This recipe makes about 5 cups of batter so make your if you use a big enough pan. I added chocolate covered strawberries in the center as a garnish but you don’t have to.
Sprinkles, optional
Preheat oven to 350 degrees.
I sprayed my bundt pan with a spray that contains flour.
Place dry ingredients into your mixing bowl and mix well. In a smaller bowl, combine oil, buttermilk, eggs and vanilla. Pour into dry ingredients and blend to combine, about a minute. Slowly pour in hot coffee and mix till blended, scraping down the sides and bottom of your bowl. Pour into prepared bundt pan that had a 6 cup capacity. Bake for 35 minutes or until done. Cool cake about 20 minutes in pan and remove to finish cooling. Top with ganache and garnish with sprinkles or strawberries if desired.
In a double boiler, or I used a pot with a glass bowl over my pan with water. Just make sure the water never touches the bottom of the bowl. Pour cream in your double boiler and slowly bring to boil. Remove from heat and add the chocolate chips. Let stand stand minutes without stirring. After the time has passed, stir well to combine until all of the chocolate chips have melted. Cool ganache until it has reached room temperature and pour over cooled cake. Garnish with sprinkles and fill the center of your cake with chocolate covered strawberries if desired. Enjoy!
Please remember to stop by my blogger baking friends and check out these delicious recipes.
Crumbs in my Mustachio’s Tiramisu Cheesecake http://crumbsinmymustachio.wordpress.com/2016/02//14/Tiramisu-cheesecake/
The Rowdy Baker’s Chocolate Cherry Tea Cookies http://therowdybaker.com/?p=4352
Moore or Less Cooking Blog’s Fudgy Cherry Cheesecake Brownie Bars http://mooreorlesscooking.com/2016/02/14/Fudgy-cherry-cheesecake-brownie-bars/
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Lorinda McKinnon      January 22, 2018 at 12:30 am      Reply                  
This is a stunning cake! Now I want a heart-shaped bundt pan. So, so beautiful!
Tampa Cake Girl      January 25, 2018 at 6:39 pm      Reply      
You need one!
Nettie Sebastian      July 8, 2017 at 12:32 am      Reply                  
Saving this one for hubbys birthday in Sept .
Tampa Cake Girl      July 9, 2017 at 2:04 pm      Reply      
He will love this Nettie. The cake is moist and the ganache is delicious!
Christine Stephens      February 14, 2016 at 1:13 pm      Reply                  
Good morning Cydnee! This cake looks and sounds amazing! Yum yum Sent from Chris’s iPad
Tampa Cake Girl      February 15, 2016 at 12:08 am      Reply      
Thank you Christine! I promise, it is very yummy!