Best Cupids Chocolate Cake Recipes

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CUPID'S CHOCOLATE CAKE



Cupid's Chocolate Cake image

I found this recipe in the Taste of Home Magazine, it is by Shelain Duncan. I made this for my husband birthday when we were first married. I think he was trying to pull a fast one on me. I found out later that his mom always refused to make Chocolate cake with white icing. I have attempted this feat twice in our 7 years of marriage - you think I would have learned! Anyways, despite MY cakes end appearance, it tasted wonderful!

Provided by Shannon 24

Categories     Dessert

Time 1h

Yield 14 serving(s)

Number Of Ingredients 13

1 cup butter or 1 cup margarine, softened
2 1/2 cups sugar
4 eggs
2 1/2 teaspoons vanilla, divided
2 3/4 cups flour
1 cup cocoa
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups water
1 cup whipping cream
1/4 cup icing sugar
4 cups buttercream frosting, of your choice

Steps:

  • Cream butter and sugar. Add eggs, one a time, beating well after each one. Beat on high speed until light and fluffy. Stir in 1 1/2 tsp vanilla.
  • Combine dry ingredients and add to egg mixture, alternating with water. Pour into 3 greased and floured 9" round pans. Bake at 350 degrees for 25-30 minutes (or until toothpick comes out clean).
  • Cool for 10 minutes before removing from pans to wire racks.
  • For filling, beat cream until stiff peaks form. Beat in icing sugar and remaining vanilla.
  • Place bottom cake layer on serving plate. Spread with half the filling. Repeat. Place top layer on cake. Frost top and sides of cake with buttercream icing. Enjoy!

CUPID CAKES



Cupid Cakes image

These delicious cupid cakes, courtesy of chef Sebastien Rouxel from Bouchon Bakery, will charm your special someone this Valentine's Day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Makes 12

Number Of Ingredients 14

4 large eggs
2 cups sugar
1 1/4 cups plus 2 tablespoons mayonnaise
1 tablespoon vanilla paste
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon baking powder
1/4 cup plus 1 tablespoon cocoa powder
1/2 teaspoon coarse salt
Passion-Caramel Filling
Marshmallow Filling
Chocolate Icing for Cupid Cakes
5 cups prepared fondant
Pastel-pink gel food coloring

Steps:

  • Preheat oven to 300 degrees. Line a 17-by-12-inch rimmed baking sheet with a nonstick baking mat and set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, whisk together eggs and sugar until pale and thick (the whisk should hold a ribbon-like train on the surface when raised). Add mayonnaise and vanilla paste and whisk until fully incorporated.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Transfer flour mixture to a fine-mesh sieve and sift ingredients into a medium bowl. With the mixer on low, add flour mixture to egg mixture in three additions, alternating with 1 1/2 cups plus 1 tablespoon water, mixing well after each addition.
  • Transfer batter to prepared baking sheet. Bake until a cake tester inserted into the center comes out clean, 20 to 25 minutes. Let cool in baking sheet on a wire rack. Using a 3 1/2-inch heart-shaped cutter, cut out 12 hearts. Using a 1-inch heart-shaped cutter, cut out the center of each of the larger hearts, taking care not to cut all the way through; discard centers. Transfer each cake to a plate.
  • Fill the center sections of each heart with 1 tablespoon passion-caramel filling and top each with 1 tablespoon marshmallow filling. Fill a pastry bag fitted with a 3/4-inch round tip (Wilton No. 809) with chocolate icing; pipe icing over filling.
  • Place fondant on a nonstick baking mat; press your thumb into the center of the fondant to make a well. Add 5 drops of food coloring in the well and knead fondant until color is well blended. Working with about 6 tablespoons fondant at a time, roll out into a 14-inch circle about 1/8-inch-thick. Cut out a 13-by-13-by-13-inch triangle from the circle.
  • Drape fondant triangle over one of the heart-shaped cakes with the 4-inch side draped over the widest part of the heart. Using your fingers, press fondant to adhere; trim edges. Repeat process with remaining fondant and cakes.
  • Gather scraps of fondant and place on a nonstick baking mat; press your thumb into the center of the fondant to make a well. Add 5 drops of food coloring in the well and knead until color is well blended. Roll out fondant 1/8-inch thick; using a 1/2-inch heart-shaped cutter, cut out 12 hearts. Place a heart on each cake and tie a brown ribbon around the bottom edge of each cake, if desired. Serve immediately.

CUPID'S CHOCOLATE CAKE



Cupid's Chocolate Cake image

Here is another little recipe from that same old book that I found. From the looks of the photo, that chocolate cake with that butter cream frosting on it looks rich, delectable and absolutely irresistible. One that I'm going to have to try for the next family gathering for sure.

Provided by Tammy Raynes

Categories     Cakes

Time 50m

Number Of Ingredients 13

1 c butter, softened
2 1/2 c sugar
4 eggs
2 1/2 tsp vanilla extract, divided
2 3/4 c all-purpose flour
1 c baking cocoa
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 c water
1 c heavy whipping cream
1/4 c confectioners' sugar
4 c buttercream frosting of your choice

Steps:

  • 1. In a large mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in 1-1/2 teaspoons vanilla. Combine dry ingredients; add to the creamed mixture alternately with water.
  • 2. Pour into three greased and floured 9" round baking pans. Bake at 350 degrees for 25 - 30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  • 3. FOR FILLING: In a large mixing bowl, beat cream until stiff peaks form. Beat in confectioners' sugar and remaining vanilla.
  • 4. Place bottom cake layer on a serving plate; spread with half of the filling. Repeat. Place top layer on cake; frost top and sides of cake with buttercream frosting. Store cake in the refrigerator.

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