Eggless Chocolate Heart Cake
Servings 15 servings
Ingredients
Cake
- 3/4 cup extra virgin olive oil
- 3/4 cup milk
- 213 grams cane sugar
- 113 grams light brown sugar
- 170 grams Farmer's Market Foods Organic Pumpkin Puree
- 308 grams all purpose flour (about 2 1/2 cups)
- 75 grams Dutch cocoa powder (about 1 cup)
- 1 tsp ground vanilla bean can use vanilla extract or paste
- 1 tsp baking powder
- 3/4 tsp fine sea salt
Frosting
- 226 grams salted butter, softened
- 454 grams powdered sugar, sifted
- 2 to 3 Tbs water
- 1/2 tsp beet powder
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 350°F. Line a 9-inch round cake pan with parchment paper.
- To make the batter: In a large mixing bowl, add the extra virgin olive oil, milk, cane sugar, and pumpkin puree and whisk together.
- Next, add in the all purpose flour, Dutch cocoa powder, ground vanilla bean, baking powder, and salt and fold together with a spatula until a smooth cake batter forms.
- Transfer the batter to the cake pan and spread out evenly.
- Bake for 1 hour or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the cake pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, water, beet powder, and vanilla extract.
- Mix on low until combined and then speed the mixer up to high. Continue to whip until it’s light and fluffy, about 3 to 4 minutes. Be sure to scrape down the sides of the bowl partway through mixing to ensure everything is evenly mixed.
- Remove the cake from the pan and place it on a cutting board. Make two angled cuts (which will end up being the pointed part of the heart), cutting off the round portion of cake.
- Place the large portion of the cake on your cake plate for serving. Then, take a small amount of frosting, using a butter knife or spoon, and frost the two extra pieces on the cut side. Then press these pieces on the top (the rounded part) of the cake to create the heart shape.
- Crumb coat the outside of the cake, using a cake spatula, add a small amount of frosting onto the cake and sides to seal in crumbs. You want this layer to be very thin. Once the cake is completely crumb coated, place it in the fridge to set for 15 minutes as this helps seal in crumbs.
- You can re-whip your frosting or stir it up a bit if it begins to dry out for the final frosting layer. Remove the cake from the fridge and frost the cake completely, making it smooth.
- Add freeze dried raspberries or sprinkles around the boarder of the cake (optional) or even all over.
Notes
Store extra cake in an airtight container for up to 3 days.