chocolate covered strawberry hidden heart pound cake
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So I hope your’e not tired of seeing hidden heart cakes yet.
They may be everywhere, but they are dang cute don’t you think?
my contribution to the collection – chocolate covered strawberry hidden heart pound cake
because what would Valentines Day be without chocolate and strawberries
A few years back, I found this adorable lemon pound cake with a pink heart inside on one of my favorite blogs Yummy Mummy Kitchen. Not only did Marina post the recipe, but she included a video of the process.
I have wanted to try this for years but really making two cakes for one recipe, never really seems to fit into my schedule.
So this week, I had the migraine to end all migraines, and spent most of the week in bed. Total bummer except that when the headache finally did decide to take a hike, I had some serious energy. Sleeping for the better part of three days will do that to a person see there really is a silver lining to all things
I finally decided to tackle the hidden heart pound cake, and because it is almost Valentines Day, and I happen to be a big fan of the chocolate covered strawberry for Valentines Day, I made a chocolate covered strawberry hidden heart pound cake.
FYI…it is totally worth making two cakes for
- For the Strawberry Pound Cake -
- 2 sticks (1/2 pound) butter softened
- 1 cup of sugar
- 2 tsp vanilla
- 5 eggs, at room temperature
- 2 cups flour
- 1 1/4 cups of diced strawberries
- red food coloring
- For the Chocolate Pound Cake -
- 1 1/2 cups flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 stick (1/4 pound) butter, softened
- 1 cup sugar
- 1 tsp vanilla
- 2 ounces chocolate, melted and cooled
- 2 eggs, at room temperature
- 1/2 cup buttermilk
- pre-heat the oven to 325 F.
- using a stand mixer, combine the butter and sugar and mix on medium until light and fluffy (5 minutes)
- Add the vanilla, and 3 of the eggs, one at a time, stopping to scrape down the sides of the bowl after each addition
- Reduce speed to low, and add 1/3 of the flour,
- add another egg, mix until smooth
- add 1/3 flour, and the final egg, and once the egg had been completely absorbed, add the final 1/3 of the flour
- fold in the berries, and the food coloring
- scrape the batter into a well greased loaf pan
- bake at 325 F. for 1 1/4 hours
- cool in pan 5 minutes, then remove to complete cooling on a rack
- once totally cool, slice cake, and using a small heart cookie cutter, cut a heart out of each slice
- prepare the chocolate pound cake -
- pre-heat the oven to 325 F.
- stir together the flour, salt, and baking soda
- using a stand mixer beat the butter and sugar until very light and fluffy (5 minutes)
- beat in the vanilla, and the melted chocolate
- add eggs, one at a time, scraping down the sides of the bowl after each addition
- reduce the speed to low, and add 1/3 flour
- then add half of the butter milk
- add the next 1/3 flour, and the rest of the buttermilk
- once smooth add the final 1/3 flour
- into a well greased loaf pan, line up the strawberry pound cake hearts down the center of the pan
- pour the chocolate batter over the top and sides, and gently smooth out the top
- bake at 325 F. for 1 hour 15 minutes
- cool in pan for a few minutes before removing from pan to complete cooling on a rack
pound cake recipes adapted from Perfect Cakes by Nick Malgieri
** to get the perfect rise to your pound cakes the butter MUST be extremely soft, and don’t rush the creaming of the butter and sugar
also make sure the eggs are really at room temperature, if your forget to get your eggs out, soak them in warm water to speed up the warming process, just please don’t use cold eggs or butter your cake will be flat and heavy
Valentines from friends –
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