Chocolate Covered Strawberry Heart Cake

• Vegetarian
• Gluten free

• Baking & Spices

  • 1 cup Bittersweet chocolate chips, good quality
  • 3 drops Food coloring, red
  • 2 cups Powdered sugar
  • 1 Sprinkles
  • 1 tsp Strawberry extract

• Dairy

  • 1/4 cup Butter, unsalted
  • 4 oz Cream cheese

Found on momlovesbaking.com

Ingredients

• 1 (15.25 oz/432g) strawberry cake mix, prepared according to package instructions
• 1 (15.25 oz/432g) chocolate cake mix, prepared according to package instructions
• 1 cup (150g) good quality bittersweet chocolate chips, melted
• For the frosting
• 1/4 cup (57g) unsalted butter, softened
• 4 ounces (113g) cream cheese, softened
• 2 cups (240g) powdered sugar
• 1 teaspoon strawberry extract
• 3 drops red food coloring
• Sprinkles

Directions

• Preheat oven to 350°F. Line a large cookie sheet with parchment paper. (I used a 13x18 half sheet pan.) Spray with non-stick cooking spray. Set aside. Prepare strawberry cake mix according to package instructions. Pour batter into a large ziploc bag. Seal (letting extra air out first) and cut a small corner of bag. Pipe lines of batter on to the prepared cookie sheet, filling up the entire pan. (You might have extra batter. If so, you could make a few cupcakes). Bake for 9-11 minutes. Cool for 10 minutes. Cover and refrigerate for an hour. (You could skip this step but cake is easier to handle when chilled.)
• Line a 10 x 5 inch loaf pan with parchment paper. Spray with non-stick cooking spray before and after placing parchment. Set aside. Prepare chocolate cake mix. Add melted bittersweet chocolate. Stir to combine. Pour a little bit of batter in the loaf pan (about 1 1/2 cups). Spread to cover bottom of pan. Set aside.
• Remove strawberry cake from the refrigerator. Using a 3 heart shaped cookie cutter, cut hearts from the cake. Do them side by side, using as much of the cake as possible. Place cookies upright, point side down, in the cake batter lined loaf pan. Line up the cookies side by side, filling the whole length of the pan. Pour remaining chocolate batter on top of heart cookies. Reserve about a cup of batter. You dont want the pan filled too much or it will overflow. Place a cookie sheet under loaf pan before baking, just in case. You can make a few cupcakes with the extra batter, if desired. Bake the cake at 350°F. for 45-60 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
• For the frosting: Place the butter and cream cheese in a large bowl. With an electric mixer, beat on medium high until smooth and creamy. With the mixer on low, gradually add the powdered sugar. Once combined, turn speed up to medium high and beat for about a minute or two. Turn mixer off to add flavoring and red food coloring. Mix until combined.
• Remove cooled cake to a platter and frost. Add sprinkles. Store at room temperature for up to 2 days or store covered in the refrigerator for up to a week.

Nutrition