Tunnel Of Love Cake Recipe
Introduction
This Tunnel of Love Cake Recipe is an impressive and delicious treat for any special occasion. It is a rich, moist, and decadent cake that is sure to please any crowd. It is made with a light and fluffy chocolate cake, filled with a creamy vanilla buttercream and a raspberry jam layer, and then finished off with a chocolate ganache. The end result is a cake that looks like a dream and tastes even better. Plus, it's so easy to make!
Ingredients
For the cake:
• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 1/2 cups white sugar
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup buttermilk
• 1/2 cup semi-sweet chocolate chips
For the filling:
• 1/2 cup unsalted butter, room temperature
• 1/2 cup vegetable shortening
• 4 cups powdered sugar
• 1 teaspoon pure vanilla extract
• 2 tablespoons heavy cream
• 1/4 cup raspberry jam
For the chocolate ganache:
• 1/2 cup semi-sweet chocolate chips
• 1/3 cup heavy cream
• 1 tablespoon unsalted butter
Instructions
To make the cake:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Alternately add the flour mixture and buttermilk, beginning and ending with the flour mixture. Stir in the chocolate chips. Divide the batter evenly between the two cake pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
3. Allow the cakes to cool for 10 minutes before carefully turning them out onto a wire rack to cool completely.
To make the filling:
1. In a medium bowl, cream together the butter and shortening. Slowly add the powdered sugar, 1/2 cup at a time, until the mixture is smooth and creamy. Beat in the vanilla extract and cream until light and fluffy. Spread the filling between the two cooled cake layers and spread the jam over the top of the filling.
To make the ganache:
1. Place the chocolate chips in a small bowl. In a small saucepan, heat the cream and butter over medium-low heat until the butter is melted and the mixture is hot but not boiling. Pour the hot cream mixture over the chocolate chips and allow to sit for a few minutes before stirring until smooth. Allow the ganache to cool slightly before pouring over the cake.
Assembly
To assemble the cake, place one of the cake layers on a serving plate. Spread the raspberry filling over the top. Place the other cake layer on top of the filling and press down gently. Pour the cooled ganache over the top of the cake and allow it to drip down the sides. Refrigerate the cake for at least 30 minutes before serving.
Nutrition
Calories: 515
Total Fat: 24.3 g
Saturated Fat: 15.2 g
Cholesterol: 94.4 mg
Sodium: 265.7 mg
Total Carbohydrates: 69.6 g
Dietary Fiber: 1.9 g
Sugar: 49.1 g
Protein: 4.9 g
Conclusion
This Tunnel of Love Cake Recipe is sure to be a hit with family and friends. Not only is it impressive to look at, but it also tastes amazing. The combination of the light and fluffy chocolate cake, creamy vanilla buttercream and raspberry jam filling, and the decadent chocolate ganache make this one of the best cakes you will ever have. And it's so easy to make! So gather up your ingredients and give this delicious cake a try. You won't be disappointed!
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