I found an amazing recipe for the “Ultimate Chocolate Cake” from Martha Stewart and decided to put a Valentine’s Day twist to it for my wife by making a triple-decker, heart-shaped chocolate cake.
Keep in mind, the only cake I have ever made in the past came straight from a box. I also had to figure out how to stack and frost three layers of cake.
I used a heart shaped pan I purchased from Surfas in Culver City and baking the cake was pretty straight forward.
I knew the key to frosting the cake was to wait until it had completely cooled down. Patience is not one of my best virtues, but I let the cake cool for more than an hour before I started working with it.
This may be lame on my part, but I have seen how Chef’s level cakes on TLC’s the “Next Great Baker,” I took out a serrated knife and leveled all three cakes. There is a first time for everything. After the cakes were level, I stacked them one at a time and separated them with a layer of the “Ultimate Chocolate Frosting.”