Five Little Cakes: Heart-Shaped Diablo Cake
Inspired by the classic fruit cake, a heart-shaped cake that's all about chocolate has whisky-soaked raisins studding its interior; it sits on candied-orange slices.
- Servings: 12
- Yield: Makes one 6-inch cake
Photography: Dana Gallagher
Source: Martha Stewart Weddings, Summer 1999
- 1/4 cup raisins
- 1/4 cup Scotch whisky or rum
- 1/2 cup (1 stick) unsalted butter, plus more for pans, room temperature
- 4 1/2 tablespoons cake flour (not self-rising), plus more for parchment paper
- 1 cup semisweet chocolate morsels
- 3 large eggs, separated
- 2/3 cup granulated sugar
- 2/3 cup finely ground blanched almonds
- 1/4 teaspoon salt
- Chocolate Glaze
- Glazed Orange Slices
Soak raisins overnight in whisky.
Heat oven to 350 degrees. Butter two 6-inch heart-shaped cake pans. Line them with parchment paper, then butter and flour the parchment paper. Set aside.
In a small heatproof bowl or the top of a double boiler, melt the chocolate morsels with 2 tablespoons water over a pot of gently simmering water. Stir in the butter, 1 tablespoon at a time, and then whisk until smooth. Remove from heat, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat egg yolks and sugar until creamy, about 10 minutes. Add the melted chocolate; mix until combined. Add the flour and almonds; mix on low speed just until combined. Gently stir in the raisins and whisky. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites and salt until stiff but not dry, about 1 minute. Fold the egg-white mixture into the chocolate mixture in three additions.
Divide batter evenly between the two prepared pans. Bake until a cake tester inserted into the middle of the cakes comes out clean and the cakes begin to shrink away from the sides of the pan, about 50 minutes. Let cool in pans for 20 minutes. Turn out onto a cooling rack to cool completely. Remove parchment paper. Trim tops of cakes so they are level; brush with a pastry brush to remove any crumbs.
With one cake trimmed-side up on the cooling rack, spread the top with 1/2 cup cooled glaze. Top with the second cake, trimmed-side down. Use 1/4 cup glaze to smooth out the cake's surface and the seam between the two layers. Transfer remaining cup glaze to a pastry bag fitted with a number 32 star tip, and set aside.
Place cooling rack onto a baking pan or other parchment-lined surface to catch excess glaze. Pour the warm glaze slowly over the top of the cake; use an offset spatula to smooth the top and sides. Set cake aside to set glaze, about 15 minutes.
When cake is set, transfer to a serving plate lined with glazed orange slices, and pipe a design around the bottom edge of cake. Serve cake at room temperature. Garnish with glazed orange slices.