Anyone who knows me knows that I LOVE Valentine's Day. Not for the giant bears, the heart shaped candy boxes, and the over priced flowers. I love Valentine's Day for all of the baked good delights I get to create and bestow upon the people I love most. This year was no exception. The boyfriend loves to indulge in a sweet chocolaty treat at the end of the night so I decided that I would do riff on a classic: Red Velvet Heart-shaped HoHo's. Yep, I went there. Oh! and it is VEGAN.
Red Velvet HoHo's
Red Velvet Cake
1 Cup Non-dairy Milk
1 Tbsp Apple Cider Vinegar
1 Cup Sugar
1/3 Cup Grape Seed Oil
2 1/2 tsp Vanilla
1/ 1/4 Cup All Purpose Flour
3 Tbsp Cocoa Powder
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 Tsp Salt
3 Tbsp Red Food Coloring
Directions:
Preheat the oven to 350 degrees. Pour the apple cider vinegar into the non-dairy milk and set aside. Meanwhile sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the "milk," sugar, oil, vanilla, and food coloring and stir until just combined. Pour cake batter into a parchment lined 9x13 cake pan. Bake for 13-15 minutes or until a toothpick comes out clean.
Cream Filling
1/2 Granulated Sugar
1/2 Cup Confectioners Sugar
1/2 Cup Non Dairy Milk
1/2 Cup Vegetable Shortening
1 tsp Vanilla
Directions:
Heat the non dairy milk and the flour. Whisk and heat until it creates a thick, almost gravy-like texture. In the bowl of a mixer combine the shortening and the granulated sugar until light and fluffy. Add the mixture from the saucepan and combine and beat on high for 5 minutes. Add confectioners sugar and vanilla and mix on high for another 2 minutes. Set aside.
Chocolate Frosting
2 Cups Dark Chocolate
2 Tbsp Corn Syrup
6 Tbsp Butter
1 tsp vanilla or liqueur of your choice
Directions:
In a double boiler (aka a heat protected bowl over simmering water) melt the butter. When the butter is completely melted add the corn syrup and the chocolate. Stir until completely melted. Take the mixture off of the heat and add the vanilla. Use warm.
Assembly:
Allow the cake to cool. When it is completely cool use a heart cookie cutter to cut out mini heart cakes. Cut a smaller heart-shaped hole - not all the way through - and fill it with the vanilla filling by piping it into the hole. I like to use a ziplock bag. Place the cakes, filling side up, on a wire rack and pour the chocolate over the cakes allowing it to drip along the sides. Allow the chocolate to set and turn the cakes over, pour the remaining chocolate over the cakes. Let the chocolate frosting set and serve.
If you are feeling up to it, you can create a white chocolate design for the top of the cakes. Melt the chocolate for 30 seconds and then pipe the design and Enjoy!
Red Velvet HoHo's
Red Velvet Cake
1 Cup Non-dairy Milk
1 Tbsp Apple Cider Vinegar
1 Cup Sugar
1/3 Cup Grape Seed Oil
2 1/2 tsp Vanilla
1/ 1/4 Cup All Purpose Flour
3 Tbsp Cocoa Powder
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1/2 Tsp Salt
3 Tbsp Red Food Coloring
Directions:
Preheat the oven to 350 degrees. Pour the apple cider vinegar into the non-dairy milk and set aside. Meanwhile sift together the flour, cocoa powder, baking powder, baking soda, and salt. Add the "milk," sugar, oil, vanilla, and food coloring and stir until just combined. Pour cake batter into a parchment lined 9x13 cake pan. Bake for 13-15 minutes or until a toothpick comes out clean.
Cream Filling
1/2 Granulated Sugar
1/2 Cup Confectioners Sugar
1/2 Cup Non Dairy Milk
1/2 Cup Vegetable Shortening
1 tsp Vanilla
Directions:
Heat the non dairy milk and the flour. Whisk and heat until it creates a thick, almost gravy-like texture. In the bowl of a mixer combine the shortening and the granulated sugar until light and fluffy. Add the mixture from the saucepan and combine and beat on high for 5 minutes. Add confectioners sugar and vanilla and mix on high for another 2 minutes. Set aside.
Chocolate Frosting
2 Cups Dark Chocolate
2 Tbsp Corn Syrup
6 Tbsp Butter
1 tsp vanilla or liqueur of your choice
Directions:
In a double boiler (aka a heat protected bowl over simmering water) melt the butter. When the butter is completely melted add the corn syrup and the chocolate. Stir until completely melted. Take the mixture off of the heat and add the vanilla. Use warm.
Assembly:
Allow the cake to cool. When it is completely cool use a heart cookie cutter to cut out mini heart cakes. Cut a smaller heart-shaped hole - not all the way through - and fill it with the vanilla filling by piping it into the hole. I like to use a ziplock bag. Place the cakes, filling side up, on a wire rack and pour the chocolate over the cakes allowing it to drip along the sides. Allow the chocolate to set and turn the cakes over, pour the remaining chocolate over the cakes. Let the chocolate frosting set and serve.
If you are feeling up to it, you can create a white chocolate design for the top of the cakes. Melt the chocolate for 30 seconds and then pipe the design and Enjoy!
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