Valentine's Day Cake

St. Valentine's Day began as a liturgical celebration of one or more early Christian saints named Valentinus. Several martyrdom stories were invented for the various Valentines that belonged to February 14, and added to later martyrologies. A popular hagiographical account of Saint Valentine of Rome states that he was imprisoned for performing weddings for soldiers who were forbidden to marry and for ministering to Christians, who were persecuted under the Roman Empire. According to legend, during his imprisonment, he healed the daughter of his jailer, Asterius. An embellishment to this story states that before his execution he wrote her a letter signed "Your Valentine" as a farewell. Today, Saint Valentine's Day is an official feast day

Valentine's Day calls for a heart shaped cake as it represents love, care, friendship anything connected with the Heart.

Chocolate Chiffon Cake: 

Chocolate Chiffon Cake

3 large eggs, separated

1 large egg white

1 cup (200 grams) granulated white sugar, divided

2/3 cup (85 grams) all purpose flour

1/3 cup plus 1 tablespoon (40 grams) unsweetened cocoa powder

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup (120 ml) safflower, canola, or corn oil

1/3 cup (80 ml) water

1 teaspoon pure vanilla extract

1/4 teaspoon cream of tartar

Ganache:

8 ounces (227 grams) semisweet or bittersweet chocolate, cut into small pieces

3/4 cup (180 ml) heavy whipping cream

2 tablespoons (28 grams) unsalted butter

1 tablespoons cognac or brandy (optional)

Decoration:

Golden Sprinkles

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven.  Butter and flour an 9-inch heart-shaped cake pan (with 2 inch (5 cm) sides).

Separate the eggs, placing the whites in one bowl and the yolks in another.  To the whites, add the extra egg white and then cover both bowls with plastic wrap.  Bring them to room temperature (about 30 minutes) before using.

Meanwhile sift together 2/3 cup (130 grams) granulated white sugar, flour, cocoa powder, baking powder, baking soda, and salt.  Set aside.

In a liquid measuring cup, whisk together the oil, water, and vanilla extract.

In your electric mixer beat the egg yolks for a minute or two on high speed.  Turn the mixer on low speed and slowly pour the oil mixture into the egg yolks until very well combined.  Gradually add the flour mixture and beat until well incorporated.

In a separate mixing bowl, with the whisk attachment, beat the egg whites until foamy.  Add the cream of tartar and continue to beat until soft peaks form.  Gradually beat in the remaining 1/3 cup (65 grams) of sugar and beat until stiff peaks form.  With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the prepared pan and bake for about 35 to 45 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.  (When lightly pressed the cake will spring back).  Cool on a wire rack.  To remove the cake from the pan, run a sharp knife around the inside of the pan to loosen the cake.  Invert onto a wire rack.

For the Ganache:  Place the chopped chocolate in a medium sized stainless steel bowl.  Set aside.  Heat the cream and butter in a small saucepan over medium heat.  Bring just to a boil.  Immediately pour the boiling cream over the chocolate and allow to stand for a few minutes so the chocolate melts.  Gently stir with a whisk until smooth.  Add the liqueur, if using.

To Cover the Cake with the Ganache:  Put the cake on a wire rack that is placed over a baking sheet.   In this way if the ganache drips it will end up on the baking sheet, which makes clean up easier.  Pour the ganache onto the center of the cake and, with a large spatula, spread the ganache over the top of the cake, using big strokes to push the ganache over the sides of the cake, to create an even coating of ganache.   If there are any bare spots on sides of the cake, cover with some of the ganache that has accumulated on the baking sheet. 

Gently transfer the cake to your serving platter and place the cake in the refrigerator until serving time.   Cover the top of the cake with red Fondant.  Place golden sprinkles on the edge of the cake to decorate.  I added some sugar flowers that I had to decorate my cake.

Recipe courtesy : Joy of Baking