Today, chocolate lovers around the world get to breathe a collective sigh of relief as approximately 58 million pounds of chocolate will be purchased, mostly in small heart shaped boxes to commemorate this day of love.
According to nationaldaycalendar.com, here's a few ways you can pay homage today:
📍Sample a few of your favorite cream-filled chocolates and give a few, too. They can even be in a heart-shaped box if you like.
📍Host a cream-filled chocolate sampling party. Invite friends to make one of their favorites to bring and everyone will get to sample. Supply fruit and sparkling wine to complement the chocolates.
📍Take your party a notch further. Test your sampling skills by seeing who can identify the most cream-filled mystery chocolate flavors. Varieties can range from sweet to savory. We're thinking a little bacon flavor here, a little coffee there.
📍Try your hand at making your own cream-filled chocolates using this recipe: 𝗖𝗢𝗢𝗞𝗜𝗘𝗦 𝗔𝗡𝗗 𝗖𝗥𝗘𝗔𝗠 𝗦𝗨𝗥𝗣𝗥𝗜𝗦𝗘 𝗖𝗔𝗞𝗘
𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀
𝗖𝗮𝗸𝗲
Oil (or butter) for greasing the pans
1 pkg (15.25–16.5-oz. or 432–515-g) devil’s food cake mix, plus eggs and water according to the mix directions
⅓ cup (75 mL) sour cream
𝗙𝗿𝗼𝘀𝘁𝗶𝗻𝗴
1 cup (250 mL) butter, softened (2 sticks)
4 cups (1 L) powdered sugar, divided
2 tbsp (30 mL) milk
1 tsp (5 mL) vanilla extract
⅛ tsp (0.5 mL) salt
1 cup (250 mL) coarsely crushed chocolate sandwich cookies (about 12), plus additional for decorating
𝗙𝗶𝗹𝗹𝗶𝗻𝗴
1 cup (250 mL) heavy whipping cream
2 tbsp (30 mL) powdered sugar
𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀
Preheat the oven to 350°F (180°C). Grease and flour both Secret Center Cake Pans and the large center insert. Place the insert in one of the pans and set aside.
For the cake, combine the cake mix, eggs, water, and sour cream in a large mixing bowl. Beat with an electric mixer on medium speed for 2 minutes, scraping the bowl as needed.
Pour 2 cups (500 mL) of batter into the cake pan with the insert; add the remaining batter into the other cake pan. Bake for 20–24 minutes or until a toothpick inserted in the center comes out clean. (The pan without the insert may take an additional 2–3 minutes to bake.)
Remove the cakes from the oven and allow to cool in the pans for 10 minutes. Invert the cakes onto a cooling rack and cool completely.
For the frosting, beat the butter, vanilla, and salt with an electric mixer on medium speed until light and fluffy, about 1 minute. Add 2 cups (500 mL) of powdered sugar and beat on medium speed until combined, 1–2 minutes. Add the milk and continue beating until blended, then scrape down the sides of the bowl. Add the remaining 2 cups (500 mL) of powdered sugar and beat on medium-high speed until well blended and fluffy, about 2 minutes. Stir in the cookie crumbs.
For the filling, beat the whipping cream and powdered sugar together with an electric mixer on high speed until stiff peaks form, about 2–3 minutes.
To assemble, trim the rounded tops (crown) off the cake layers, if necessary for easier assembly. Place the layer with the secret center well on a plate or cake board. Frost or pipe a layer of frosting over the first cake layer. Spoon ½ cup (125 mL) of the whipped cream filling into the secret center. Sprinkle additional cookie crumbs in between layers, if desired. Place the second cake layer on top. Cover the cake with the remaining frosting. Pipe the remaining whipped cream into rosettes on top of the cake and decorate with extra cookies, if you’d like.
𝗬𝗶𝗲𝗹𝗱: 8 servings
𝗡𝘂𝘁𝗿𝗶𝗲𝗻𝘁𝘀 𝗽𝗲𝗿 𝘀𝗲𝗿𝘃𝗶𝗻𝗴:
U.S. nutrients per serving: Calories 710, Total Fat 42 g, Saturated Fat 25 g, Cholesterol 170 mg, Sodium 135 mg, Carbohydrate 80 g, Fiber 0 g, Sugars 70 g (includes 61 g added sugar), Protein 5 g
Your Friendly Pampered Chef Tip:
When making the cake ahead of time, use additional buttercream for the filling and rosettes instead of whipped cream so it holds its shape.
Secret Center Cake Plan # 100666
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ACTION STEP: Whip up this decadent dessert today and let me know in the comments how it turned out or kick your kitchen up a notch by booking your cooking show here:
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