A Valentines treat to bake for your sweetheart

Chocolate Peppermint Cream Heart Cakes

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Zucchini Chocolate Cake

2 cups flour
2 cups sugar
1/2 cup unsweetened cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
3 cups shredded zucchini
1 cup semisweet chocolate baking chips
1 cup salad oil
4 large eggs

In a large bowl, mix flour, sugar, cocoa, baking powder, baking soda, and salt. In a mixing bowl beat oil while adding each egg, then mix well into dry ingredients. Stir in zucchini, and chocolate chips.

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Line two large jelly roll pans with parchment paper, crease corners to fit and spread half the batter in each pan. Bake in a 325° oven until a toothpick inserted in center comes out clean, 15-20 minutes.

While cake is cooling make peppermint cream filling.

Peppermint Cream

2 sticks (1 cup) unsalted butter, softened
1 cup granulated sugar
1 cup whole milk
1/4 cup sifted all-purpose flour
1 teaspoons vanilla extract
1 1/2 teaspoon peppermint extract
red food coloring

Cream the butter with a mixer on medium speed until soft about 30 seconds. Add the sugar and beat on high speed until light and fluffy, 5 to 7 minutes.

In a small saucepan, combine 1/4 cup of the milk, the flour, and the vanilla extract, and whisk until there are no lumps. Over medium heat, slowly add the remaining 3/4 cup milk, whisking constantly, and cook until the mixture comes to a low boil. Then reduce the heat to low and keep whisking for a few more minutes, until the mixture starts to thicken.

Immediately remove the pan from the heat, but keep stirring and cool to room temperature. If necessary, place the pan over a bowl of ice water to stop the cooking process and allow the mixture to cool.

With the mixer on low speed, slowly pour the milk mixture into the butter-sugar mixture. Increase the speed to medium and beat until the frosting is light and fluffy, 3 to 5 minutes. Add peppermint to combine.

 

After the cake has cooled use a heart shaped cookie cutter and cut out cake hearts and place on a clean piece of parchment. One pan had thicker hearts so I made those the bottoms and the thinner hearts the tops.

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Place peppermint cream in a large ziplock bag, snip corner and squeeze out cream onto half the hearts and place a second heart on top.

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Now you could stop here or you could keep going by cutting some heart stencils and dusting the hearts with powdered sugar.

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What can I say, my daughter Indigo and I were making these together, lol

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Indigo perfected the dusting process by finding if you brush the remaining powder sugar off the stencil before lifting it you get a cleaner design.

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Here are some of the stencils we made:

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Happy Valentines Day! 

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Enjoy!

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