Hello Everyone, welcome to the uTry.it Channel. This is Amy Tong.
Today, I want to share with you another wonderful recipe for Valentine's Day.
Check out this gorgeous chocolate Bundt Cake and.....surprise!
No matter how you slice it, this cake is beautiful both inside and out!
Follow me to the kitchen and see how I make this Surprise Inside Chocolate Bundt Cake with Strawberry Glaze.
First, we preheat the oven to 375 degrees Fahrenheit.
Grease a 10 by 15-inch baking pan and line with parchment paper.
Make sure your parchment paper is large enough to have at least 2 inch excess on each side.
The heart shaped cake inside this Bundt cake is going to be a strawberry cake.
So, let's start by putting half cup of freeze dried strawberries in a ziploc bag.
Squeeze out the air in the bag and seal it up.
Then, crush your strawberries with a rolling pin.
Crush them until they turned into powder.
Up next, we'll need 5 large eggs.
Carefully separate the egg yolks from the egg whites.
You can do that by transferring the egg yolks back and forth in two half-shells.
Place the egg yolks in one bowl, and the egg whites in the bowl of the stand mixer.
Be really careful there's no egg yolks in your egg whites.
Otherwise, the egg whites won't whip up properly.
This is why I always do this step over a small bowl.
In case I mess up one of the eggs, I won't mess up the whole batch of egg whites.
To the egg whites, add 1/2 a teaspoon of Cream of Tartar and a pinch of salt.
Beat this mixture and until it's frothy.
Gradually add in 5 tablespoons of sugar.
Beat until stiff peak forms and set aside.
To the egg yolks, whisk in 5 tablespoons of sugar.
1 teaspoon of vanilla extract, along with a 1/4 cup of heavy whipping cream.
2 tablespoons of melted butter.
Place a sift over the bowl and add 1/2 a cup of cake flour along with your strawberry powder.
Then, sift your dry ingredients into the egg yolk mixture.
Discard the strawberry seeds.
Fold the mixture with a spatula until well incorporated.
I also added a little bit of beet root coloring try to make the batter more pink.
Unfortunately, my cake didn't turn out as pink as I like.
So you might need to use a little bit more than I did.
Fold in your meringue into the egg yolk mixture in 3 batches.
Be very careful try not to deflate too much of the air that you've beat into the meringue.
Pour the cake batter onto the prepared baking pan.
Gently spread it out into an even layer.
Bake it in the preheated oven for about 12 minutes.
Let the cake cool completely on a wiring rack.
Stamp out your cake with a 2-inch heart shaped cookie cutter.
And we will need 2 batches of the strawberry sheet cake to fill up the whole bundt cake.
For the Chocolate Bundt Cake, preheat the oven to 325 Fahrenheit.
Grease your bundt pan a tablespoon of softened butter.
And make sure you grease the tube side of the pan as well.
Sprinkle a tablespoon of cake flour onto the greased pan.
Rotate the pan around to make sure the flour is evenly distributed.
Again, make sure the tube side is coated with flour as well.
This will ensure that your cake will come out of the cake pan nice and easy.
In a large mixing bowl, whisk together 2 1/2 cups cake flour along with 1/2 a cup of unsweetened cocoa powder.
In a bowl of the stand mixer, beat together 3 sticks of butter along with 2 1/2 cups of sugar.
Beat the mixture for about 5 minutes or until it's light and fluffy.
Add 2 teaspoons of vanilla extract along with 7 large eggs.
Beat them in 1 at a time.
Then, carefully pour in about 1/3 of the flour mixture.
Alternate with 1/2 a cup of heavy whipping cream.
Another 1/3 of the flour mixture, followed by 1/2 more cup of heavy cream.
And then the last 1/3 of the flour mixture.
Beat until the batter is just combined.
Pour about 1/2 of the batter onto the prepared pan.
Stack a few of the heart shaped cake together and place them upside down into the middle of the cake batter.
Line the heart-shaped cake all around the bundt pan.
So, no matter where you cut into the cake, you will see the surprise inside.
Since the outside parameter is slightly bigger than the inside,
you'll need to cut some of the heart shaped cake at an angle so it fits perfectly into the pan.
Pour the remaining cake batter onto the pan. Bake the cake in the preheated oven for 1 hour 15 minutes.
When the cake is done, let it cool on a wire rack for 30 minutes.
Then, cover it with a cake board and carefully turn it upside down.
Be careful 'cos the pan is still hot.
Remove the baking pan and let the cake cool completely.
For the strawberry glaze, puree 1/2 a cup of strawberries.
Pass it through a sift and remove the seeds.
To make the glaze, whisk together 1 cup of powdered sugar along with 2 tablespoons of strawberry puree, and whisk it until smooth.
Drizzle the glaze on top of the cake.
And you have to make sure the cake is completely cool before you add the glaze.
Garnish the cake with a few strawberries and it's all done.
I hope you will try out the recipe and give your loved one a sweet surprise this Valentine's Day!
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Thank you so much for watching and I'll see you all next week!
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