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Heart-Shaped Valentine Cakes filled with White Chocolate Buttercream

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  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 15 mins
  • Yield: 10-12 servings 1x
  • Category: Desserts
  • Cuisine: American recipes

Make Valentine’s Day even sweeter with these adorable and delicious heart cakes filled with a generous layer of white chocolate buttercream.

Ingredients

Scale

For the cake:

  • 3 large beetroots
  • ¾ cup (17,5 cl) rapeseed oil
  • ½ cup (80g) dark muscovado sugar
  • ⅔ cup (135g) caster sugar
  • 2 large eggs
  • 1¼ cup (150g) cups flour
  • 1 Tablespoon cocoa powder (optional)
  • 1 teaspoon cinnamon, ground
  • 1½ teaspoon baking powder
  • 1 pinch of salt

For the white chocolate buttercream:

  • 2 sticks (1/2 pound) unsalted butter, softened
  • 12 ounces (170g) white chocolate, melted and cooled slightly
  • 1 cup (125g) confectioners’ sugar
  • 1 teaspoon pure vanilla extract

For decoration:

  • 1/3 cup (60g) white chocolate, melted
  • Fresh raspberries

Instructions

  1. Preheat the oven to 350°F (180°C). Peel and grate the beets finely, and squeeze them lightly.
  2. Whisk the oil with muscovado- and raw sugar a few minutes in a bowl. Beat in eggs, one at a time.
  3. Mix together the dry ingredients and stir them into the weit mixture along with the beets.
  4. Pour the batter into a greased and floured form, about 12×8 inch (30×22 cm)*, and bake in the oven for 25-30 minutes. When a stick or a toothpick comes out clean, the cake is ready. Let cool completely.
  5. In the meantime, prepare the white chocolate buttercream: in a large bowl, using a handheld electric mixer, beat the butter at medium speed until creamy. Beat in the melted white chocolate. Add the confectioners’ sugar and vanilla and beat at low speed, scraping the sides and bottom of the bowl, until light and fluffy. Reserve.
  6. Using a heart-shaped cookie cutter*, cut the cake into about 10-12 hearts.
  7. Cut the hearts in half, on the diagonal.
  8. Pipe or spoon the white chocolate buttercream on one half, top with the other half and keep in the fridge until you melt the white chocolate.
  9. In a bain marie, melt the white chocolate until runny. Drizzle it over the cakes with a fork, and top with a raspberry on each heart.

Notes

* Instead of using a regular baking pan and a cookie cutter, you can use a heart-shaped mold pan (read my article above for more information about it).

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