Valentine’s Day Cake
A decadent chocolate cake topped with chocolate ganache and fresh strawberries, perfect for romantic occasions.
Ingrédients
Dry Ingredients
- 1 3/4 cups all-purpose flour Can substitute with gluten-free flour blend.
- 1 3/4 cups sugar Consider a sugar substitute for a lower calorie option.
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
Wet Ingredients
- 2 large eggs Substitute with flaxseed meal or chia seeds for vegan version.
- 1 cup whole milk Can use almond milk or coconut milk for dairy-free.
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water This helps create a moist cake.
Toppings
- Fresh strawberries For topping.
- Chocolate ganache For frosting.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- In a large mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add in the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
- Stir in the boiling water; the batter will have a thin consistency.
- Pour the batter evenly into the prepared pans and tap gently to remove air bubbles.
Baking
- Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- Once baked, allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
Frosting and Decorating
- Adorn the cooled cakes with chocolate ganache. Spread a layer between the two layers and cover the top and sides.
- Top with fresh strawberries for a beautiful presentation.
Notes
Store in an airtight container at room temperature for up to three days. Can be refrigerated for about a week or frozen for up to three months.