I wanted to create a dessert for Mother’s day, which was simple to make, but also had to have a “Wow factor”. So I think these heart shaped cakes would make any Mum smile.
The cake itself is not overly sweet, as I used a fruit juice sweetened black cherry jam. Also, the aquafaba whipped cream brings just enough sweetness to contrast the richness of the chocolate cake.
For accurate cup measurements I sift the Dutch cocoa and the icing sugar before measuring, so that there are no lumps/clumps. All cup measurements are firmly packed.
Recipe Update: I have removed the more complicated Italian butter cream from this recipe and replaced it with an aquafaba whipped cream. This new cream is just as delicious, yet is extremely quick and easy to make. Another change I’ve made is to the jam. Instead of having a chunky style filling, I brought the jam to the boil and then pushed it through a sieve to remove all the bits. I’ve also made some changes to how I assemble the cakes.
83g (2.9 ounces or ⅓ cup plus 1 teaspoon) gluten and dairy free butter
84g (3.0 ounces or ½ cup minus 1 tablespoon) golden/raw caster sugar or superfine white sugar
1 large egg, at room temperature
1 teaspoon (5ml) pure vanilla extract
45ml (3 tablespoons) dairy free milk of choice
36g (1.3 ounces or ¼ cup) super fine brown rice flour or sorghum flour
32g (1.1 ounces or ½ cup) superfine white rice flour
28g (1.0 ounces or ¼ cup) almond meal/flour
16g (0.6 ounces or 2 tablespoons) tapioca flour
14g (0.5 ounces or 2 tablespoons) Dutch cocoa (I use this brand)
½ teaspoon (2.5ml) baking powder
¼ teaspoon (1.25ml) xanthan gum
⅛ teaspoon (0.625ml) salt
Aquafaba Whipped Cream
45ml (3 tablespoons) of chilled liquid from a tin of chickpeas
50g (1.8 ounces or ⅓ cup) soft icing sugar (I use this brand)
½ teaspoon plus ⅛ teaspoon (3.125ml) pure vanilla extract
⅛ teaspoon (0.625ml) cream of tartar
140g (4.9 ounces or ½ cup) black cherry jam (I use this brand)
Finely grated dark chocolate of choice (min 70%)
3 red glacé cherries cut in half
Preheat the oven to 160C and grease a 6 love heart molds.
Start by sifting all the dry ingredients together.
Use a stand mixer to beat the butter and sugar together on a low speed, until combined. Then turn the speed up to high and beat until pale, creamy and fluffy, which takes about 4-5 minutes.
Turn the speed down, add the egg and mix until well combined. Now pour in the vanilla, mix it through and then turn up the speed to high, continuing to beat until the mixture is light and fluffy.
On a low speed, gradually add the sifted flour alternately with the milk, to make quite a thick batter.
Spoon the batter into the heart shape molds, filling them to around ¾ full,
and smooth over the surface using the back of a spoon. I also tap the bottom on the work surface a few times, to release any air bubbles from the thick batter. Then place the silicone molds onto a tray, before putting it into the oven.
Bake for approximately 18-20 minutes or until a skewer comes out clean, when inserted into the middle of the cakes. Allow the cakes to cool for 5 minutes, before turning out onto a wire rack to cool completely.
While the cakes are cooling, add the black cherry jam to a small saucepan and bring to the boil, before taking it off the heat. Then strain the jam through a sieve, to remove the cherry pieces. Allow the jam to cool slightly before chilling in the refrigerator, until completely cold, as it will thicken as it cools.
To make the aquafaba whipped cream, simply add all the ingredients to a bowl and then beat on high for about 8-10 minutes with a handheld mixer, or until stiff peaks form. Then refrigerate until needed.
To assemble the cakes, use a serrated knife to slice through the middle of the cake horizontally, to cut in it half. This way you will have two equal sized hearts to sandwich together.
Open up each heart and spread 1½ teaspoons (7.5ml) of the chilled jam over the bottom half of the cake, stopping just before the edge.
Then, spread 1 tablespoon (15ml) of the aquafaba whipped cream over the top of the jam. I find that a small palette knife comes in handy for this.
Next, turn the top over so that it is crust side up and place it on a piece of baking paper/parchment. Now spread 1 tablespoon (15ml) of the aquafaba whipped cream over the top, again stopping just before the edge of the cake. Then grate some chocolate over the top of the cream, before placing half a glacé cherry in the middle of the cake. Any chocolate that falls onto the baking paper, I use to sprinkle over the next cake.
You can then carefully sandwich the two halves together and place on your serving platter or individual plates.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8