Strawberry Chocolate Cake Valentine's Day Hearts
1 c sifted Cake flour, plus 1 tb,
3/4 c Sugar, divided
1/3 c Cocoa powder
1 ts Baking powder
1/2 ts Baking soda
1/8 ts Salt
1/2 c Water
1/4 c Vegetable oil
2 ts Vanilla extract
5 Egg whites -- at room
1 ts Powdered sugar -- sifted
1 3/4 c Strawberries -- very thinly Sliced
1/3 c Sugar
1/3 c Cocoa powder
1/4 c Water
2 tb Orange liqueur
1/4 c corn syrup
1 ts Vanilla extract
Preheat oven to 325 degrees.
Line a 15 x 10-inch jelly roll pan with aluminum foil. Spray on vegetable
cooking spray and dust pan with flour; set aside.
Combine 3/4 cup flour, 1/4 cup sugar, cocoa, baking powder, baking soda and
salt in a bowl; stir well. Make a well in the center of the mixture.
Combine water, oil and vanilla; add to dry ingredients, stirring until
blended. Set aside.
Beat egg whites in a large bowl until foamy. Add 1/4 cup sugar, 1 tablespoon
at a time, beating until stiff peaks form.
Fold 1/3 of egg white mixture into chocolate mixture. Carefully fold in
remaining egg whites and 1/4 cup flour.
Spoon batter into prepared pan, spreading evenly to the sides of the pan.
Bake for 25 minutes, or until a toothpick inserted in the center comes out
clean. Cool in pan for 30 minutes.
Invert pan onto a baking sheet; remove pan, and peel foil away from cake.
Cut cake into heart shapes, using desired size of heart-shaped cookie
Sprinkle valentine hearts with powdered sugar and set aside.
Combine sliced strawberries and 2 teaspoons sugar in a small bowl; toss
Place a cake heart onto a dessert plate. spoon on about 2 tablespoons of the
sliced strawberries, and another cake heart and then spoon 1 tablespoon of the
Chocolatey-Orange Sauce over the cake.
Repeat with the rest of the valentine hearts.
For the CHOCOLATEY-ORANGE SAUCE
Combine sugar and cocoa in a saucepan; stir well. Add water, stirring until
Add orange liqueur and corn syrup; stir well.
Place over medium heat; bring to a boil, stirring constantly. Remove from
heat; stir in vanilla.
Pour into a bowl; cover and chill well.