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Preheat the oven to 180°C/160°C fan/gas 4. Grease and line the cake tins with baking paper. Put the cocoa powder in a heatproof bowl. Pour the boiling water into the cocoa and stir until smooth. Leave to cool slightly before adding the milk.
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This chocolate heart shape cake is super easy to make and you probably have the baking pans in your kitchen. Why this recipe is so great I don't know about you, but I bake a lot. I really do enjoy it, even though decorating cakes can be frustrating. But I have a slew of cake pans of various sizes and shapes that are a pain to store.
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Chocolate Chiffon Cake: Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter and flour an 9-inch heart-shaped cake pan with 2 1/4 inch (6 cm) sides. Separate the eggs, placing the whites in one bowl and the yolks in another.
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INGREDIENTS Servings: 16 View Recipe Only Buy Ingredients Add To Shopping List Ingredients Cake 1 package (2-layer size) German chocolate cake mix 1 cup sour cream 1/2 cup water 1/4 cup unsweetened cocoa powder 1/4 cup vegetable oil 1 bottle (1 ounce) McCormick® Red Food Color 3 eggs
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115g butter at room temperature. 175g sieved icing sugar. ½ teaspoon Dr. Oetker Natural Vanilla Extract. Method: Melt the Fine Cooks' Chocolate as above. Place the butter into a large bowl and gradually beat in the icing sugar, add the Natural Vanilla Extract and the melted chocolate and beat until smooth.
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Preheat the oven to 350 °F (175 °C). Line two round 8" cake pans with parchment paper on the bottom and grease the sides of the pans. In a large bowl, stir together the dry ingredients (sugar through salt). Add the eggs, milk, oil and vanilla. Mix until combined, and then stir in the boiling water.
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Step 1: Bake the Chocolate Cake Layers Preheat the oven to 350°F/175°C. Line 2, 8-inch heart shaped cake pans with parchment paper and grease with non-stick baking spray. If you don't have heart shaped cake pans, use 2, round, 8-inch cake pans and follow the instructions in the section above to make heart shaped cake layers.
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Here is the Step by Step: Bake a Chocolate Torte to Live For: Either the Standard cake, the No Oil-Added, or the Gluten free versions. Cool, wrap and refrigerate the layer until it is very cold. (You can freeze the cake too.) Either cut a piece of parchment paper into a heart to use as a guide, or cut the round freehand into a heart shape.
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One Heart Shaped Chocolate Cake Layer. Frosting. Spatula. Makes 1 cake. $43.99. Price includes standard 2 day shipping. Quantity. Ship To. Ship Portillo's famous Chocolate cake to a special someone in your life this Valentine's Day.
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Heat oven to 350°F. Grease or spray bottoms only of foil pans. Make cake batter as directed on box. Pour into pans. 2 Bake 26 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. 3 Spread frosting over cakes. Decorate with candies. Store loosely covered. Tips from the Betty Crocker Kitchens tip 1
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Spread the remaining cherry pie filling over the top of the cake in the shape of a heart, stopping one inch from the edge. To prepare the chocolate whipped cream icing, combine one-half cup sugar and unsweetened cocoa in a small mixing bowl. Add the heavy cream and vanilla extract, and beat at low-speed to combine.
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Preheat the oven to 350 degrees F. Spray your heart shaped silicone baking pan with baking spray. Place a large heatproof glass bowl over a simmering pot of water (the water should not tough the bowl). Add butter and chocolate to the bowl. Stir the chocolate, until it melts.
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Make Heart Fluted Chocolate Pound Cake Preheat oven to 325°F. Prepare heart fluted tube pan with vegetable pan spray. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well in between each. Add chocolate and 1/2 teaspoon vanilla; mix well.
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1 ½ tsp. baking soda 1 ½ tsp. kosher salt 2 cups (1 lb./500 g) sugar 3 eggs 1 ½ cups (12 fl. oz./375 ml) buttermilk 1 Tbs. pure vanilla extract 6 oz. (185 g) semisweet chocolate chips, melted and cooled 4 tsp. espresso powder For the frosting: 2 cups (1 lb./500 g) unsalted butter, at room temperature
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Instructions. Preheat oven to 350º F. Prepare rimmed kitchen sheet pan with nonstick baking spray or by coating with shortening and dusting lightly with flour, being sure to remove all excess flour. Prepare the chocolate cake batter as directed and pour into rimmed sheet pan.
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Set mixture aside to cool. In a medium bowl, lightly beat egg yolks, and stir them into the cooled chocolate mixture. Add granulated sugar, flour, and baking powder to the chocolate mixture, and stir to combine. In the bowl of an electric mixer fitted with the whisk attachment, whisk the egg whites just until soft peaks form.