Love Goddess Cake

Ingredients:
  • 1/2 cup firmly packed Aztec Elixir Cocoa
  • 1/2 cup cocoa powder, unsweetened
  • 1 1/2 cup boiling water
  • 2 3/4 cup flour, sifted
  • 1/2 teaspoon baking powder
  • 2 teaspoon baking soda
  • 1 cup butter
  • 1/2 teaspoon salt
  • 2 cup sugar
  • 2 each vanilla beans, diced
  • 1 teaspoon pure vanilla extract
  • 4 each eggs
  • 8 ounce Red Fire chips or bar
  • 1 cup heavy whipping cream
  • 2 tablespoon butter, unsalted
  • 2 tablespoon sugar
  • 2 cup heavy whipping cream
  • 1/2 cup sugar, powdered 10x
  • rose petals, organic
Directions:
(This is a 3-part recipe for the cake, the filling and the frosting. The ingredients are listed in the order you will need to use them.)

Chocolate Cake

Preheat oven to 350 degrees F.
Generously butter and flour 1 cookie/baking pan (with 1 inch sides) or if you would like to make a 3-layer cake use three, 8-inch round cake pans. Boil the water and add slowly to the Aztec Elixir cocoa and dark cocoa powder, whisk together until thoroughly combined. Set aside to cool. Sift the flour together with the baking powder, baking soda, and salt. Cut the vanilla bean into a small dice (brunoise). Soften the butter, sugar, vanilla bean and pure vanilla extract in a bowl or electric mixer fitted with a whisk on medium-high speed, mix in the eggs one by one until light and fluffy, about 5 minutes, scraping down the sides periodically. Add the sifted dry ingredients in fourths, alternating with cocoa liquids in thirds. Stir very slowly to prevent splatters of chocolate and flour. Scrape the sides and stir only to combine, about 3 minutes on low speed. Pour the batter into the prepared baking sheet filling 2/3 of the pan, bake for 30 minutes or until the center is set. It should slightly resist the pressure of your finger. Let the cake rest for 10 minutes before demolding. Once removed from the cake pans, let cool completely on cake racks.

Aztec Elixir Chocolate Ganache Filling

Heat cream, butter and sugar in a saucepan, over medium high heat. Bring to a boil. Place chocolate chips in a stainless steel bowl. Pour the boiling cream mixture over the chocolate, cover bowl with plastic wrap and let sit for 10 minutes. After 10 minutes stir to combine then set aside and leave at room temperature until you are ready to use.

Whipped Cream Frosting

Place mixing bowl and balloon whisk in freezer for 10 minutes. Combine cream and sugar in chilled bowl fitted with the balloon whisk. Whisk on medium until stiff peaks form, about 3 minutes. Be careful not to over whisk the cream or you may make sweetened butter.

Assembly

To make individual cakes, use a heart or round (approximately 3" in diameter) cookie cutter and cut out six hearts or circles, otherwise follow directions using the 3, 8" cakes. You can use the scraps of the cake to piece together mini cakes for the rest of the family or friends. Pipe the Aztec ganache filling in a heart shape leaving 1/2 inch around the border of the cake. Place another layer of cake on top of the ganache and pipe the ganache the same way. Top with the third piece of cake and you are ready to frost. Using a spatula, carefully frost the cake with the whipped cream. Decorate the top of the cake with rose petals and place in the refrigerator, until ready to serve.

This recipe can be adapted for many different forms, cupcakes, a large birthday cake or individual cakes for each guest. Everyone should put a bit of their own creative spirits into each creation, I love the texture and surprise of vanilla bean pieces. I hope you will too!