Fudgy Brownie Heart Cake with Pink Whipped Cream

Fudgy Brownie Heart Cake with Pink Whipped Cream

Elizabeth Hait, AOL

Provided by: Ruth Cousineau

45 mins total 25 mins prep Full Screen

to 6

Ingredients

• For cake:
• 1 stick (8 tablespoons) unsalted butter
• 4 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked)
• 3/4 cup sugar
• 1 teaspoon pure vanilla extract
• 3 large eggs, beaten to blend
• 1/2 cup all-purpose flour
• 3 tablespoons unsweetened Dutch-process cocoa powder
• 1/2 teaspoon salt
• For the cream:
• 1/2 cup cold heavy cream
• 1 tablespoon sugar
• 1/2 teaspoon raspberry extract
• 2 drops red food coloring
• Garnish: fresh raspberries
• Equipment: a 9-inch heart-shaped baking pan

Directions

• Make cake:
  
  Preheat oven to 350F with rack in middle. Butter pan and line with parchment paper, then butter paper.
• Melt butter and chocolate in a 2-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool, 5 minutes. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
• Sift together flour, cocoa powder, and salt, then whisk into chocolate mixture until combined.
• Spread in pan and bake until a wooden pick inserted in center comes out with crumbs, 25 to 30 minutes. Cool 15 minutes in pan, then invert onto a rack and discard paper. Cool completely, then transfer to a plate.
• Make whipped cream:
  
  Whip cream with sugar, extract, and coloring with an electric mixer just until soft peaks form and spread on top of cake.
• Garnish with raspberries.
• Make ahead: Cake with cream can be made 1 day ahead and kept chilled, covered.

• Filed under:
• Chocolate,
• Dairy,
• Fruit,
• Baking,
• Dessert,
• Cake,
• Valentine's Day,
• Birthday,
• Entertaining

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