Heart Layer Cake

This is a very moist cake and very easy to make. After baking the sponge cake, cut it into heart shapes by using a big cookie cutter as shown in this  picture.

Once the Chantilly Cream is ready, start to assemble the cake by spreading Chantilly Cream on top of the first heart cake layer.

Alternate between the cake layer and the Chantilly Cream.

Pour a chocolate ganache on top of the layered cake, let it set.

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Prep Time 20 minutes

Cook Time 1 hour

Total Time 1 hour 20 minutes

Servings 4

Author LDS's Mom

Ingredients

For the sponge cake

• 4 eggs
• 8 tbsp granulated sugar
• 1 tsp vanilla extract
• 3.5 tbsp flour
• 3.5 tbsp cornstarch
• ½ tsp baking powder

For the syrup

• ½ cup of granulated sugar
• 1 cup water

For the Chantilly Cream

• 1 cup heavy cream
• ½ tsp vanilla extract
• 2 tbsp powdered sugar

For the chocolate Ganache

• 1 cup semisweet chocolate chips
• ¼ cup heavy cream
• 1 tbsp butter at room temperature

Garnish

• Red decorating sugar

Instructions

1. First prepare the syrup. Mix water and sugar, bring to a boil then lower the heat and let simmer for 15 minutes. Take off the heat and let cool.
2.  For the cake, separate egg whites from the yolks.
3.  In a bowl mix the egg yolk with sugar and vanilla powder until the batter is smooth.
4.   Add flour, cornstarch and baking powder, mix gently then set aside.
5.  In another bowl, whisk the egg whites until obtain a soft peak.
6. Fold in gently the egg whites into the egg yolk batter with a spoon.
7. Preheat oven to 400 F.
8.  Cover a baking sheet with parchment paper. Butter and flour the parchment paper and pour in the mixture.
9. Bake for about 8 to 10 minutes or until golden.
10.  In meanwhile, prepare the ganache using a double boiler or simply bring heavy cream to a simmer (but don't boil), then pour it over the chocolate chips and let sit for 1 to 2 minutes. Gently mix until all the chocolate is completely melted, then add the butter and mix until obtain a great shiny ganache. Set aside. Note that the less heavy cream you use, the thicker is the ganache.
11. Prepare the Chantilly cream by whisking (use an electric or a hand whisk) heavy cream and vanilla extract. Keep whisking and adding sugar gradually until stiff peaks form. Cover and refrigerate until ready to use.

12.  Once the cake is baked, put it on another parchment paper. Remove top parchment

    sheet.

13. Use a big heart shaped cookie cutter and cut the cake into heart shapes.
14.  Brush each heart cake with syrup all over it surface, using a kitchen brush.
15.  Assemble the cake by spreading Chantilly cream on the first heart layer, then alternate with another heart. Top with Chantilly cream and do the same until you use all the heart shaped cake. The last layer should be the heart cake.
16.  Pour the chocolate ganache on top of the layered cake and let it set for 10 minutes at room temperature.
17. Use a small heart shaped cookie cutter and wet the edges with water then dip it in the red decorating sugar. Stamp the heart layer cake with the red decorating sugar to have that heart shape on top(optional).
18.  Let the ganache completely set in the refrigerator for at least 30 minutes or until serving time.

19.  Enjoy.