This cake says “I love you” like nothing else! It requires lots of love and patience, and the result is a fluffy, delectable creation that not only looks amazing but also tastes even better.
(I really don’t have anything else to say this post…. Most Valentine’s Day posts go on about how great this or that girlfriend, fiancee, husband is…. well…. my cats are doing just fine, thank you, and we will have a wonderful, normal Tuesday together.)
THE CHOCOLATE GANACHE
Tip: You want to make the ganache first because it has to cool for a while!
Measure out your ingredients. Heat the heavy whipping cream in a pan or in the microwave until it is hot enough to steam a little bit but not boil. Add the chocolate chips to a sturdy mixing bowl, and pour the hot cream over the chocolate chips. whisk them together until they are melted. Whisk in the butter and stir until it is completely melted. Let it cool at room temperature until it is cool; then, let it cool in the fridge until it is the consistency of frosting.
THE RED VELVET CAKE
Measure out your ingredients. Cut out parchment to fit the bottoms of four cake pans. Preheat your oven to 350°F.
Mix the dry ingredients together in a bowl. In a mixing bowl, beat the butter on high speed for three minutes, until it is light-colored. Add the sugar to the bowl and beat on high for five minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl.
One by one, mix in the eggs on low speed. Add the vanilla and the vinegar and mix in on low speed. Now, working in batches, add the flour mixture and the buttermilk, alternating each. Mix in the red food coloring and beat on medium for one minute.
Add the batter evenly to the pans. Bake at 350°F for about 20 minutes, or until a toothpick inserted in the middle comes out clean. Let the cakes cool to room temperature.
THE WHITE CHOCOLATE MOUSSE
Prep your ingredients. Melt the white chocolate in the microwave at 30 second intervals until it is smooth.
Add the heavy whipping cream to a bowl and beat on high for two minutes, until it starts to become fluffy. Add in the powdered sugar and beat until stiff peaks form.
Mix a little of the whipped cream into the chocolate. Next, add that to the bowl of whipped cream and stir in with a spatula. Set aside for assembly.
THE CREAM CHEESE FROSTING
Prep your ingredients. Beat the butter and the cream cheese in a mixer on high speed for two minutes.
Slowly beat in the powdered sugar, 1 cup at a time, until it is all incorporated. Add the heavy whipping cream and beat on high for another five minutes, until it is thoroughly whipped.
ASSEMBLE THE CAKE
Place the first layer of the cake on a decorating turntable (or another plate, if you don’t have one!). Add 1/3 of the mousse to the top. Repeat with the other layers until the cake is complete.
With a frosting spatula, coat the outside of the cake in a “crumb layer.” This is a thin layer of frosting that will seal in the mousse and any crumbs from the cake. Refrigerate the cake for about an hour; this will make it easier to spread the ganache.
With a frosting spatula, carefully spread the ganache on. Decorate with flowers, sprinkles, whatever you want! Serve with a smile to your Valentine!
Valentine’s Day is just around the corner! Granted, I don’t care for the holiday that much, but it’s a great excuse to bake delicious treats!
What baked good says “I love you” for you? I really enjoy red velvet, and that color is on point with the theme of the holiday.
If you’re having a romantic dinner, you probably want something fancier than a cupcake for dessert. But if you’re celebrating with your friends or baking a treat to bring in to school for the kids or the adults at work, these are a great choice!
They CHEAT! Shhhhhh don’t tell anyone. The base of these cupcakes is a box mix, making the recipe super easy. But the add-ins are fancy enough to transform the cake into something that tastes like it’s just from scratch! Which gives you more time to make individualized & adorable cards!
Prep Step! Measure out your ingredients and preheat your over to 350°F. Line a cupcake tin with your favorite wrappers.
Add the cake mix to your mixer; mix in the oil on a low speed, until incorporated. Beat in the eggs, one at a time, on medium speed. Next, beat in the yogurt until the batter is smooth. Slowly mix in the milk.
Fill the cupcake wrapper with batter. Bake at 350°F for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the cupcakes cool.
While the cupcakes cool, prepare the frosting. Process the Oreos in a food processor until they are completely crumbled. You may choose to keep bigger pieces in the frosting, but then you are going to have a hard time piping!
Beat the butter on high speed in a mixer fitted with the whisk attachment for about 2 minutes, until it is light. In small batches, beat in the powdered sugar. Next, beat in the heavy whipping cream. Mix in the Oreo crumbles and beat the frosting on high speed until light and fluffy. Add your frosting to a frosting bag fired with a wide star tip (in case there are still some larger pieces of cookie that could clog the tip!)
Now that the cupcakes are cool, core out the middle (either with a fancy-schmancy cupcake corer or a paring knife) and filling with marshmallow creme. Pipe frosting on top liberally. Decorate with leftover Oreos, if you want to, and enjoy your treat!