Love Goddess Cake
 Ingredients:
Cake:
1 cup firmly packed Vosges Aztec Elixir Cocoa (or an
unsweetened Dutch cocoa powder)
2 cups water
2 3/4 cups flour, sifted
1/2 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 1/4 cups sugar
1 vanilla bean, Mexican preferably, diced small
1 teaspoon pure vanilla extract
4 eggs
Chocolate Ganache Filling:
6 ounces dark chocolate, chopped into small pieces
3/4 cup cream
3/4 teaspoon ancho chile powder
1/4 teaspoon chipotle chile powder
1 cup butter (2 sticks), unsalted and at room temperature
Whipped Cream Frosting:
2 cups heavy whipping cream
1/2 cup granulated sugar
Preparation:
To make the cake:
Preheat the oven to 350 degrees. Lightly butter and
flour one cookie sheet or baking pan (with one-inch sides). Boil the water
and add slowly to the cocoa powder mix, whisk together until thoroughly
combined. Set aside to cool.
Sift the flour together with the baking powder, baking soda and salt.
Soften the butter, sugar, vanilla bean, vanilla extract and eggs in a bowl or
electric mixer fitted with a whisk. Mix for 5 minutes until light and
fluffy.
To the butter mixture, add the sifted dry ingredients in thirds, alternating with the cocoa
liquid in seconds. Stir very slowly to prevent splatters of chocolate and
flour.
Pour the batter into the prepared baking sheet and bake for 25 minutes or
until the center is set. It should slightly resist the pressure of your
finger. Let the cake rest for 15 minutes before unmolding. Once removed
from the cake pans, let cool completely.
To make the filling:
Melt the chocolate in a double boiler, over gentle heat.
Boil the cream and the chili powders, and add to the melted chocolate.
Stir to combine and set aside. Let cool to room temperature. When the
chocolate reaches room temperature, use a balloon whisk to whip in the
softened butter for 3 minutes until the mixture is light, fluffy and
lightened in color.
To make the frosting:
Place the cream and sugar in an electric mixer fitted
with a balloon whisk. Whisk until light and fluffy. (Be careful not over
whisk the cream or you may make sweetened butter!)
Now let's put it all together! Using a heart-shaped cookie cutter, cut out
six hearts from the cake. Pour the ganache filling into a homemade pastry
bag.
Pipe the ganache filling in a heart shape around the border of the cake,
leaving a 1/2 inch space. 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're ready to frost. Repeat the process with the remaining cake
hearts.
Using a spatula, carefully frost the cake with the whipped cream. If you
like, decorate the top of the cake with rose petals and line the bottom
with the green pistachios.
Enjoy!
Recipe created by Art Smith
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