I use the standard Hershey's Collector's Chocolate Cake recipe for Triple Chocolate Hearts. I didn't invent this one, but I wish I had!
The brownies and frosting are just typical recipes for brownies and buttercream - nothing super special or innovative (but extremely delicious).
The ganache is an original recipe.
Cream butter and sugar in large mixer bowl. Add eggs and vanilla; beat 1 minute at medium speed.
2. Combine flour, cocoa, baking soda, and salt; add alternately with water to creamed mixture (quickly, with the mixer running - takes about 3 minutes).
3. Pour batter into two greased and floured 8-inch or 9-inch layer pans, or 13x9 pan. Bake at 350 degrees for 35 - 40 mins for 8-inch; 30 - 35 mins for 9-inch; 37 mins for 13x9.
Melt together butter and unsweetened chocolate, stir until smooth. Add sugar, eggs, vanilla, and chocolate chips.
2. Stir in salt and flour. Pour batter into a greased and floured 8x8 pan. Bake at 325 degrees for 35-40 minutes. Do not over-bake.
Cream together butter and 1 cup of the powdered sugar. Stir in vanilla, salt, and milk.
2: Stir in remaining powdered sugar. When sugar is completely incorporated, add food coloring and stir until frosting is uniform.
3: Optional, but highly recommended: Whip frosting in a mixer on high until very fluffy, about five minutes.
- Keeps well in the refrigerator for several weeks.
Combine melted butter and cocoa in a small bowl.
2. Pour chocolate chips into another bowl. Heat heavy cream for about 25 seconds in the microwave - you can also do this over the stove. You just want it hot enough to come barely to a boil. Pour cream over chocolate chips and let sit for one minute. Stir until chocolate has melted and the mixture is completely smooth.
3. Combine the two bowls of chocolatey essence into one bowl of nirvana.
Make Cake (I did a 9x13) and Brownies. While these are baking, make frosting and ganache. When cake and brownies are cool, use a cookie cutter to cut heart shapes from each. Cut off the excess cake/brownie that sticks out over the top edge of the cookie cutter so that both sides of your heart shapes are even and flat.
2. Use the brownie hearts as the base. Frost with a generous layer of the pink buttercream. Top with a cake heart, bottom side-up, to give you a smoother surface for the ganache.
3. Spread a thick layer of ganache across the top of the cake, allowing some to drip down the sides. Decorate the hearts with sprinkles, and try not to eat all of them immediately!