Double Fudge Valentine's Heart
Author/Submitted by: Great American Home Baking,
Margaret Young Date: 07-10-96
melted and cooled
-----FROSTING & GARNISH-----
or more if needed
Mix together flour, cocoa powder, baking powder, baking soda, and salt.
Beat together butter, granulated sugar, and brown sugar at medium speed until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in milk, chocolate, and vanilla. Alternately beat flour mixture and sour cream into chocolate mixture.
Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold egg whites into batter. Spoon batter into prepared pan; smooth top.
Bake cake until a toothpick inserted in the center comes out clean, 40 minutes. Transfer pan to a wire rack to cool for 5 minutes. Turn cake out onto rack to cool completely.
To prepare frosting, in the top of a double broiler set over simmering (not boiling) water, melt chocolate, stirring until smooth. Cool for 10 minutes.
Beat butter at medium speed until smooth. Beat in eggs, 1 at a time, beating well after each addition. Beat in chocolate and vanilla until thick and fluffy.
Spread frosting on top and sides of cake. Using a fork, make a swired pattern on top. Using a pastry bag fitted with a 1" star tip, pipe a chocolate rosette border around top of cake.
To prepare garnish, using a pastry bag fitted with a 1" star tip, pipe whipped cream rosettes inside chocolate rosette border. Pipe a decorative edge around bottom of cake. Place raspberries on top of whipped cream rosettes.
Preheat oven to 350 degrees. Grease a heat-shaped baking pan. Dust with flour; tap out excess.