Pink Chocolate Cake-Cozy up With Love

I love you treat is called Pink Chocolate Cake. Show your love with this amazing pink cake. Are you ready baking nation?

PINK CHOCOLATE CAKE
PINK CHOCOLATE CAKE

Hello from the pink life and February 14th.

I don’t know about you but I am so ready to escape this life. -40 C, working 9 to 5 and praying to God that 6/49 is about to happen. Like, right now or tomorrow.

And how about you my dear, lovely and amazing readers? How are you? Just answer…I can hear you.

And let’s stay just for a moment connected. It is not the social distance … it is our soul connections.

How can you fight that? You know, you can’t. LOVE always wins.

And speaking of love…Are you looking for the most amazing pink recipe for this Sunday? Since the answer is YES let me introduce you to this dreamy, creamy cake full of possibilities…

DESCRIPTION

Our recipe today is for all of you ready to make the most delicious chocolate cake! Ever, Yes, this chocolate cake recipe is full of LOVE. And love means tons of chocolate, Nutella, coffee and PINK!

Or I like to call the best …

PINK CHOCOLATE CAKE … in shape of heart.

Can you imagine life more perfect than this chocolate cake? Of course you can’t.

So, what do you need for this recipe?

Let me answer under the title called…

PINK CHOCOLATE CAKE from 5 star cookies

SHOPPING LIST

  • flour (all purpose, unbleached)
  • sugar
  • eggs
  • sugar
  • butter
  • cornstarch
  • NUTELLA
  • CHOCOLATE (semi-sweet)
  • heavy cream
  • fresh strawberries
  • grounded coffee
  • cocoa
  • gelatin (I used organic)
  • baking powder
the best chocolate pink cake
Pink Chocolate Cake Recipe-the best pink cake

Equipment Needed

-KitchenAid mixer (or the mixer you are using. Can be hand mixer too)

-baking sheet (16 by 12 inches)

-glass measuring cup (4 cups size)

-sauce pan

-heart shaped cookie cutter

-mixing bowl (for the cake and the filling)

-heart baking molds (2 of them)

the best pink cake
Pink Chocolate Cake Recipe

ACTION TIME

MAKING PINK CHOCOLATE CAKE

Ingredients

6 large organic eggs

3/4 cup white sugar

1 cup flour (AP and unbleached)

1 tsp cornstarch

1/2 TBSP cocoa

1 TBSP coffee, grounded

1 tsp baking powder (no aluminum)

Strawberry Buttercream

1 lbs strawberries (454 gr)

1 cup unsalted butter

4 1/2 cups icing sugar (you can use less, it is your choice)

1/4 tsp vanilla extract

1/8 tsp salt

1 TBSP whip cream (optional)

CHOCOLATE NUTELLA FILLING

1 pouch organic gelatin powder (it is about ten grams and I used GoBio)

9 ounces semi-sweet chocolate, chopped

2 cups heavy cream (33% or more) – You will use 3/4 cup + 1 1/4 cups

3/4 cup Nutella

Chocolate Glaze

6 oz semisweet chocolate, chopped

1 and 1/2 TBSP corn syrup

1 cup heavy cream

Instructions

Line 16×12 inch baking sheet with an aluminum foil and spray with the baking spray.

Preheat oven to 350 F.

Our first step is to make cake base.

In a large mixing bowl beat 6 eggs and 3/4 cup sugar until triples in volume. It takes about 9 minutes.

In another bowl sift the flour, cornstarch and baking powder. Add to that grounded coffee and cocoa.

Add 1/3 of the mixture into eggs mixture and fold gently using a spatula.

Then add the second flour mixture and mix in again.

After that add the rest of the flour mixture and gently mix in using your favorite spatula. (see the most important note below)

The most Important note: Don’t use mixer when adding flour mixture.

Fold the flour using the spatula.

Be sure that the flour and is incorporated into the eggs mixture.

Spread the batter on the prepared jelly roll pan.

Bake at 350 for about 15 minutes.

Cool completely. (for about 2 hours)

Once the cake base is cooled you can covered and freeze overnight.

Next day you can use heart shaped cookie cutter and cut 12 circles.

After this you are ready to make the strawberry filling.

strawberry pink filling
strawberry filling

MAKING STRAWBERRY FILLING

Core the strawberries to remove the white center.

Place cleaned strawberries in a food processor and pulse until smooth.

You will have about 1 and 1/4 cup of puree.

Then put the pureed through a sieve to remove the seed.

Place strawberry puree in a small saucepan over a medium heat.

Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

Place the reduced puree into the fridge to allow to cool.

Next Step:

Beat the butter. Be sure that there is no lumps.

Then add 2 1/2 cups of  icing sugar and mix until butter and sugar are combined.

Add your strawberry puree, vanilla and salt.

Beat together until combined.

Then add 2 cups of icing sugar and mix well until well combined.

Add 1 TBSP of whip cream if needed and wanted.

And you have it, your homemade Strawberry Buttercream Frosting made from fresh strawberries. The best pink filling.

MAKING CHOCOLATE NUTELLA FILLING

Using a double boiler method melt the chopped chocolate and Nutella.

Your next step is to heat 3/4 cup of heavy cream in a small sauce pan.

Heat heavy cream in a medium heat until almost starts to bubble around the edges. (don’t boil)

Remove from heat and add 1 pouch of organic gelatin.

Whisk until completely melted.

Then pour the cream/gelatin mixture over the melted chocolate and Nutella.

Your next step is to gently whisk until the whole mixture is smooth and shiny. Set aside.

In a large mixing bowl mix the rest of the heavy cream which is 1 1/4 cups until it holds soft peaks.

Add 1/4 of chocolate Nutella mixture into the heavy cream and fold to incorporate.

Once the ingredients are happy together add the rest of the chocolate mixture and fold until fully incorporated.

Assembly Line

When you are ready to assembly the cake check the following steps:

This is the repeat: Remove the frozen cake from the freezer.

Using your heart shaped cookie cutter, cut 12 pcs.

Your next step is to assembly:

Start by adding chocolate Nutella mixture into each heart shaped mold (you make decision how much chocolate filling you want to add)

Then add strawberry filling.

Make it even and pretty.

Then gently press the heart shaped cake circles on top of the strawberry filling.

Cover with plastic wrap and freeze overnight.

CHOCOLATE GLAZE

(BTW, this glaze recipe is from my favorite link)

Heat the cream until almost boiling.

Pour it over chocolate and corn syrup mixture.

Let sit for 5 minutes.

Gently mix until smooth.

Pour the glaze over the heart shaped cake.

Decorate as you wish.

Return to fridge until it is set.

Enjoy and share.

Love Cake for Valentines
Pink Chocolate Cake Recipe-the best pink

Review the Steps

-line baking sheet with aluminum foil and spray

-make cake base

-freeze overnight and cut into heart shaped cakes to fit molds

-make strawberry and chocolate nutella filling

-complete assembly

-then make chocolate glaze

-pour the best chocolate glaze over the cake

-refrigerate until set

Freezing

You can freeze pink chocolate cake without chocolate icing for a week.

Quick Note

Flour – use all purpose and unbleached

Eggs – please use large, organic eggs

Heavy Cream – use 33% or 35%

Strawberry – use the fresh strawberries (organic if you can)

Butter – I used organic, grass fed and unsalted

Heart Shaped Mold – You can buy in your $ store. They are $4. (oh Canada)

The best pink cake
Pink Chocolate Cake Recipe for love

FINAL NOTE

The best pink cake for February 14 or Valentine’s Day.

Share with all people you love. Don’t forget yourself. You are important too.

Difficulty Level: Easy (it has many steps but it is easy recipe to make. Not, like macarons)

Final Grade: A+

OTHER LINKS

Pink Chocolate Torte – The Best Cake Ever

5 Star Pinky Love Cake – Happy Friday

Ferrero Rocher Valentines Cake-Unstoppable Love

Pink Brownies-Joy of pink and chocolate

Macarons, Napoléon Bonaparte and Life

pink macarons
Nutella Chocolate Macarooons

Red Wine Hot Chocolate – Wine or Vino

red wine hot chocolate from the best food blog 5starcookies
red wine hot chocolate from the best food blog 5starcookies
Best chocolate cake
Pink Chocolate Cake Recipe-the best cake

PRINTING THE RECIPE

If you want to print this amazing pink cake recipe, please check the box below.

Don’t forget:

PRINT – MAKE – SHARE

PINK CHOCOLATE CAKE

Pink Chocolate Cake-Cozy up With Love

Yield: Serving 12 people
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes

Pink Chocolate Cake is the most delicious chocolate cake.

And full of LOVE. And love means tons of chocolate, Nutella, coffee and PINK

Ingredients

Cake Base

  • 6 large organic eggs
  • 3/4 cup white sugar
  • 1 cup flour (AP and unbleached)
  • 1 tsp cornstarch
  • 1/2 TBSP cocoa
  • 1 TBSP coffee, grounded
  • 1 tsp baking powder (no aluminum)

Strawberry Buttercream

  • 1 lbs strawberries (454 gr)
  • 1 cup unsalted butter
  • 4 1/2 cups icing sugar (you can use less, it is your choice)
  • 1/4 tsp vanilla extract
  • 1/8 tsp salt
  • 1 TBSP whip cream (optional)

CHOCOLATE NUTELLA FILLING

  • 1 pouch organic gelatin powder (it is about ten grams and I used GoBio)
  • 9 ounces semi-sweet chocolate, chopped
  • 2 cups heavy cream (33% or more) – You will use 3/4 cup + 1 1/4 cups
  • 3/4 cup Nutella

Chocolate Glaze

  • 6 oz semisweet chocolate, chopped
  • 1 and 1/2 TBSP corn syrup
  • 1 cup heavy cream

Instructions

    CAKE BASE

    Line 16×12 inch baking sheet with an aluminum foil and spray with the baking spray.

    Preheat oven to 350 F.

    Our first step is to make cake base.

    In a large mixing bowl beat 6 eggs and 3/4 cup sugar until triples in volume. It takes about 9 minutes.

    In another bowl sift the flour, cornstarch and baking powder. Add to that grounded coffee and cocoa.

    Add 1/3 of the mixture into eggs mixture and fold gently using a spatula.

    Then add the second flour mixture and mix in again.

    After that add the rest of the flour mixture and gently mix in using your favorite spatula. (see the most important note below)

    The most Important note: Don’t use mixer when adding flour mixture.

    Fold the flour using the spatula.

    Be sure that the flour and is incorporated into the eggs mixture.

    Spread the batter on the prepared jelly roll pan.

    Bake at 350 for about 15 minutes.

    Cool completely. (for about 2 hours)

    Once the cake base is cooled you can covered and freeze overnight.

    Next day you can use heart shaped cookie cutter and cut 12 circles.

    After this you are ready to make the strawberry filling.


    MAKING STRAWBERRY FILLING

    Core the strawberries to remove the white center.

    Place cleaned strawberries in a food processor and pulse until smooth.

    You will have about 1 and 1/4 cup of puree.

    Then put the pureed through a sieve to remove the seed.

    Place strawberry puree in a small saucepan over a medium heat.

    Bring mixture to a simmer, stirring often. Simmer for about 30 min or until the mixture is reduced to 1/3 of the original volume.

    Place the reduced puree into the fridge to allow to cool.

    Next Step:

    Beat the butter. Be sure that there is no lumps.

    Then add 2 1/2 cups of icing sugar and mix until butter and sugar are combined.

    Add your strawberry puree, vanilla and salt.

    Beat together until combined.

    Then add 2 cups of icing sugar and mix well until well combined.

    Add 1 TBSP of whip cream if needed and wanted.

    And you have it, your homemade Strawberry Buttercream Frosting made from fresh strawberries. The best pink filling.
    MAKING CHOCOLATE NUTELLA FILLING

    Using a double boiler method melt the chopped chocolate and Nutella.

    Your next step is to heat 3/4 cup of heavy cream in a small sauce pan.

    Heat heavy cream in a medium heat until almost starts to bubble around the edges. (don’t boil)

    Remove from heat and add 1 pouch of organic gelatin.

    Whisk until completely melted.

    Then pour the cream/gelatin mixture over the melted chocolate and Nutella.

    Your next step is to gently whisk until the whole mixture is smooth and shiny. Set aside.

    In a large mixing bowl mix the rest of the heavy cream which is 1 1/4 cups until it holds soft peaks.

    Add 1/4 of chocolate Nutella mixture into the heavy cream and fold to incorporate.

    Once the ingredients are happy together add the rest of the chocolate mixture and fold until fully incorporated.

    Assembly Line

    When you are ready to assembly the cake check the following steps:

    This is the repeat: Remove the frozen cake from the freezer.

    Using your heart shaped cookie cutter, cut 12 pcs.

    Your next step is to assembly:

    Start by adding chocolate Nutella mixture into each heart shaped mold (you make decision how much chocolate filling you want to add)

    Then add strawberry filling.

    Make it even and pretty.

    Then gently press the heart shaped cake circles on top of the strawberry filling.

    Cover with plastic wrap and freeze overnight.


    CHOCOLATE GLAZE

    Heat the cream until almost boiling.

    Pour it over chocolate and corn syrup mixture.

    Let sit for 5 minutes.

    Gently mix until smooth.

    Pour the glaze over the heart shaped cake.

    Decorate as you wish.

    Return to fridge until it is set.

    Enjoy and share.

Easy Pink chocolate cake
Pink Chocolate Cake Recipe-easy cake

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See you soon…

Pink Nutella cake
Pink Chocolate Cake Recipe-the best recipe with chocolate

BE KIND…

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