Ingredients
- dark chocolate, heart-shaped1 bag
- flour, 450 g3 cup
- baking powder2 1/2 tsp
- baking soda1/2 tsp
- salt1 tsp
- vegetable shortening, 180 g3/4 cup
- granulated sugar, white; 400 g1 2/3 cup
- orange zest1 tsp
- egg3
- milk, 240 ml1 cup
- sour cream, 120 ml1/2 cup
- dark chocolate, heart-shaped1 bag
- light corn syrup, 60 g1/4 cup
- heavy cream, 120 ml1/2 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 20 steps
Preheat oven to 350°F (180°C).
Grease and flour 12-cup Bundt pan, set aside.
Combine flour, baking powder, soda, and salt in mixing bowl, set aside.
In separate bowl, microwave 1 bag chocolate hearts until melted (about 1½ minutes), stopping to stir occasionally; set aside.
In large bowl, beat shortening, sugar, and orange zest until fluffy; add eggs one at a time, beating well after each addition.
In another bowl, combine milk and sour cream.
With electric mixer on low, alternately add flour and milk mixtures into shortening mixture, beating until smooth.
Stir 1 cup cake batter into cooled melted chocolate; set aside.
Spoon half of plain batter into bottom of prepared pan.
Cover with all the chocolate batter
Top with remaining plain batter.
Bake for 55–60 minutes or until a toothpick inserted in center comes out clean.
Remove from oven to wire rack, cook completely.
From 1 bag chocolate hearts, set aside 8.
In microwave-safe bowl, combine remaining chocolate hearts, corn syrup, and heavy cream.
Heat in microwave oven 1–2 minutes, stirring frequently until smooth.
Cool slightly.
Remove cake from pan to wire rack set over sheet pan covered with waxed paper.
Spoon glaze over cake, allowing excess to drip.
Decorate with reserved chocolate hearts.
