Chocolate Cake with golden Heart

Melt the butter in a bowl and then let it solidify again, preferably in the refrigerator. Grease the cake tin and dust with flour.

Beat the solidified butter with the mixer on the highest setting to a creamy white mass, one after the other add the sugar, the pulp of a vanilla pod or the vanilla flavoring, while whipping until a solid mass is formed.

Then fold in the eggs and leave each egg to beat for 1/2 minute before adding the next egg. This makes it wonderfully fluffy and light. Now add the flour, cornstarch and baking powder in small portions and mix well with the mixer at medium speed.

Pour the dough into the prepared cake tin and smooth it out. Place the pan on the middle rack and bake for 70 minutes at 170 degrees.

After the baking time, take it out of the oven and let it cool down for about 15 minutes, then take it out of the pan and let it cool completely. Use the slicer to cut approx. 1.5 cm wide slices of the cake and cut a heart out of each slice.

Since the oven is already set to 170 degrees, the temperature only needs to be increased by 10 degrees (180 degrees).

Put the OIL, the coffee, the coffee liqueur, the eggs and the sugar in a bowl and beat with the mixer until the sugar has thrown out (can also be done with powdered sugar, it takes less time).

Add flour, cocoa, salt and baking powder and keep beating until everything is well mixed.

Butter a baking pan and add half of the dough.

Now comes the most important thing, the hearts have to be placed carefully, close to each other without any gaps. Since they could break, however, you should do it with tact. Then carefully add the rest of the chocolate batter and cover the hearts with it.

Then it's done and time to put the whole thing in the oven for about 45 minutes. It is important that the chocolate cake is still a bit moist in the middle after the baking time and cooling phase, but this is normal because the dough can be compared to a brownie dough.

After the baking time, let the cake cool in the tin until it is just lukewarm. Then carefully take it out of the mold and only when it has cooled down properly can it be cut. Unfortunately, I was a little too fast so it tore a little at the top. If it's done right, it looks almost like mine.

Everything new takes time and with practice every move is faster and more routine. So do not despair it was my first but certainly not my last. Have fun with re-baking.

~ Little tip. If, instead of half of the chocolate dough, you put only a third into the mold and then put the hearts in, they will sit more in the middle of the cake. ~ unfortunately I didn't take a picture of every "step" ... Sorry