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“Voulez-vous Coucher Avec Moi?” Chocolate-Amaretto Heart Cake

AuthorJackie DeKnockCategory,

This cake is sheer decadence, it is probably one of ‘the’ most impressive chocolate cakes that I have ever bitten into!

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Yields1 Serving
Cake
 1 cup unsalted butter, room temperature
 1 1/2 cups (packed) golden brown sugar
 2 large eggs
 6 tablespoons unsweetened cocoa powder
 1 1/2 teaspoons baking soda
 1 teaspoon vanilla extract
 1/4 teaspoon sea salt
 1 1/2 cups sifted cake flour
 2/3 cup sour cream
 3/4 cup hot coffee
Amaretto Buttercream Frosting
 2 tablespoons butter softened (salted or unsalted, your call)
 1 cup icing sugar
 3 tablespoons Amaretto Liqueur (or whatever sweet liqueur you have)
French Chocolate Glaze
 2 (4-ounce) semisweet chocolate squares, chopped
 1/4 cup whipping cream 35%
 2 tablespoons butter (salted or unsalted, your call)
Cake
1

Preheat oven to 350°F. Butter 14x10x1-inch rimmed baking dish. Line sheet with parchment paper and butter the paper. If you don't have parchment paper, butter the baking dish and then flour it.

2

Using electric mixer, beat butter in large bowl until smooth. Add sugar and eggs; beat until light and fluffy, about 3 minutes 3 Minutes. Mix in next 4 ingredients. Beat in flour alternately with sour cream in 2 additions. Gradually add hot coffee; mix until smooth (batter will be thin).

3

Pour batter into prepared baking dish. Bake cake until toothpick inserted into centre comes out with moist crumbs attached, about 25 minutes 25 Minutes.

4

Cool cake completely in baking dish on wire rack. Using heart-shaped cookie cutters, cut out cake into heart shapes.

Amaretto Buttercream Icing
5

Beat all ingredients at medium speed with an electric mixer until smooth.

6

Spread Amaretto Buttercream Icing over top and sides of cake with a spatula, and freeze 15 minutes 15 Minutes.

French Chocolate Glaze
7

Heat chocolate and whipping cream in a double-boiler. Whisk until smooth. Whisk in butter. Let stand at room temperature, stirring occasionally, 30 minutes 30 Minutes or until slightly thickened.

8

Place cake hearts on wire rack and pour French Chocolate Glaze over cake spreading with a spatula, allowing it to drip down sides. Let cake stand at least 1 hour 60 Minutes before serving. Enjoy with your significant other!

Gourmet Safari Rating Scales

Kitchen Confidence Rating Scale:

We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!

Budget Rating Scale:

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= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)

Ingredients

Cake
 1 cup unsalted butter, room temperature
 1 1/2 cups (packed) golden brown sugar
 2 large eggs
 6 tablespoons unsweetened cocoa powder
 1 1/2 teaspoons baking soda
 1 teaspoon vanilla extract
 1/4 teaspoon sea salt
 1 1/2 cups sifted cake flour
 2/3 cup sour cream
 3/4 cup hot coffee
Amaretto Buttercream Frosting
 2 tablespoons butter softened (salted or unsalted, your call)
 1 cup icing sugar
 3 tablespoons Amaretto Liqueur (or whatever sweet liqueur you have)
French Chocolate Glaze
 2 (4-ounce) semisweet chocolate squares, chopped
 1/4 cup whipping cream 35%
 2 tablespoons butter (salted or unsalted, your call)
“Voulez-vous Coucher Avec Moi?” Chocolate-Amaretto Heart Cake
IngredientsDirections

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