Black-Hearted Horny Devil Cakes

Black hearted devil cakes…

Shhhhhhhhhhhhhh…
These cakes have a little secret…
Take a look if you don’t believe me.

So black hearted…

Deeply dark hearts.
It’s for the goth in you.  I am, deeply at heart, gothic.  My music tastes vary wildly amongst that genre they call ‘rock’, however, my heart lies with the dark side (“WHAAAT?  Lord Vader??!!”)
What I mean is – gothic music.  Fields of the Nephilim, The Mission, Rosetta Stone, Virgin Prunes…  if it’s trad goth, I’m there.  With bats on.
Let’s get some Lovecraft in the room…
“The process of delving into the black abyss is to me the keenest form of fascination.” (Not my musings, purely added for atmosphere…)
However, I didn’t make these because I am so uber goth it’s painful.  I made THESE cakes in response to GBBO (Great British Bake Off). OMG, OMG, I LOVE GBBO!! It was the challenge of a ‘cake within a cake’.  I didn’t just want to make a cake within a cake, though.  It had to have meaning.  I wanted to make a heart in my cake.  A deep, beating heart.  I’m vegetarian, so no sacrificial hearty bits from the butchers here.  Move on, meat craving savages.
What better way to incorporate a vegetarian heart than to make a deep red velvet cake with a deep, dark chocolatey heart buried within it?  Oh YEAH!!  Now, I just want to reaffirm that goth is NOT evil, satanic or depressing.  Don’t believe that rubbish.    MOST of the goths I know are vegetarian (as they don’t like the abuse of animals), happy, fun, generous, gorgeous and very educated people… They respect religion in the the sanctity, strength and security it brings to those who choose to believe.  They abide by the sort of life that God’s ten commandments would be spectacularly proud of.
“Soap box, Moo?”
So now I will remove myself from the soap box.
AND just mention how my first few days back at school have been brilliant and fantastic and I feel dead motivated and LOVE MY JOB…!!!  I wish you could see our classroom!  Our Head of School has some good ideas for injecting some fun which may require some baking, so stay tuned…

“What the devil…?”

But now, I will provide the red velvet and deep chocolate cake recipes.  You need a deeply rich chocolate cake recipe for this, so I used BrownEyedBaker’s recipe…  thank you Brown Eyed Baker!

First , make your deep chocolate black hearts….

Deep, Dark Chocolate Hearts (adapted from BrownEyedBaker)

120g / 8 tablespoons (1 stick) slightly salted butter
56g / 2 ounces bittersweet chocolate, chopped
50g / ½ cup cocoa powder
90g/ ¾ cup self raising flour (all-purpose flour plus 1 teaspoon of baking powder per 100g flour)
½ teaspoon baking soda
1/2 teaspoon baking powder
2 eggs, beaten
70g / ¾ cup caster sugar (granulated sugar)
1 teaspoon vanilla extract
3 tbsp black food colouring PLUS 1/4 tsp SUPER BLACK.
110ml / ½ cup plain yoghurt

*  Adjust oven shelf to a middle position and preheat to 180 degrees C / 350 degrees F. Grease and line a 7″ or * ” cake tin.
*  Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan with just simmering water; heat the mixture until the butter and chocolate melt, then whisk until smooth.
* Whisk flour, baking soda, and baking powder in a bowl.
* Whisk the eggs in second bowl then add the sugar and vanilla until fully mixed. Add the cooled chocolate and whisk until combined. Sift one-third of the flour over the chocolate mixture and whisk until combined.
* Whisk in the yoghurt until combined, then sift remaining flour in and whisk until batter is thick.
* Pour the batter into an 8″ square cake tin and bake for 18 to 20 minutes.
* Cool the cake.  When cool, cut out hearts using a cookie cutter.  It must be small enough to fit, standing up on it’s pointy end, into a muffin case.

Red Velvet Cakes (Courtesy of BrownEyedBaker too…. 🙂 … my favourite Red Velvet recipe  )

60g / 4 tablespoons lightly salted butter, at room temperature
150g / ¾ cup caster sugar
1 egg, beaten
30g / 2½ tablespoons unsweetened cocoa powder
3 tablespoons red food coloring PLUS 1/4 tsp of SUPER RED colouring.
½ teaspoon vanilla extract
120ml / ½ cup buttermilk (or 110ml milk, with 10ml of lemon juice added and left to stand for 10 minutes)
150g / 1 cup + 2 tablespoons self-raising (all-purpose) flour
½ teaspoon salt
½ teaspoon baking soda
1½ teaspoons distilled white vinegar

*  Preheat oven to 180 degrees C / 350 degrees F. Line a standard muffin/cupcake pan with liners. (Red foil would be great!)
*  Using a free-standing or hand-held mixer on medium-high speed, cream the butter and sugar until light and fluffy. Scrape down the sides in between beating.  Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.
*  In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix until completely combined. Scrape the bottom of the bowl, making sure that all the batter gets coloured well.
*  Reduce the speed of your mixer (or arm!) and slowly add half of the buttermilk/milk & lemon juice mixture. Add half of the flour and mix. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high for 30 seconds or so.
*  Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat until completely combined and smooth.
*  Add 1 tsp of the batter to the bottom of each cupcake liner.  Then stand a dark chocolate heart in the centre, ensuring that they are all uniform and stand the same way around.  Make a mental note of this, for if you cut into them the wrong way, you’ll have a broken heart!!)
*  Spoon red velvet mixture in and around the sides and the tops of the cake liners, making sure you have a thin layer on top of the hearts.
*  Bake for about 20 minutes, or until a thin knife or skewer inserted into the centre of the largest cupcake comes out clean.
*  Cool for 10 minutes and then remove cupcakes and place them on a cooling rack to cool completely before icing with dark chocolate ganache buttercream, laced with SUPERBLACK food colouring.

Make small devil horns to place on top, so that when people cut into your cakes, they can cut from horn to horn and then, then hearts will all show up the correct way.

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About Scrap Kittie

A sewing and baking addict, vegetarian animal-lover, teacher. And an avid music fan...all the wrong sorts of music. Hence the blog was nearly called 'Hot Cake' after The Fall's song.
This entry was posted in Buttercream, Chocolate, Chocolate sponge cake, Cupcakes, Dark chocolate, Fondant icing, Icing, Red velvet cake, Sponge cake and tagged , , , , , , , , , . Bookmark the permalink.

One Response to Black-Hearted Horny Devil Cakes

  1. bakearama says:

    I am in love with the devil!

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