Chocolate cake for Valentine's Day

Ingredients:

Cake

• 2.5 cups premium flour
• 1.5 tsp of baking soda
• 1 teaspoon of salt
• 170 g unsalted butter, room temperature
• 2 tbsp. sugar
• 100 g tempered dark chocolate
• 1 teaspoon vanilla extract
• 2 eggs
• 1.5 cups of cold water
• Chambord liqueur
• Cooking spray for treating the mold
• Chocolate cream, recipe follows
• Dark chocolate, shavings, for decoration
• Additional device: 2 moulds with removable bottoms, diameter 22 cm.

Chocolate cream

• 3 cups powdered sugar
• 7 tablespoons of hot water
• 115 g tempered dark chocolate
• 2 tsp vanilla extract
• 60 g unsalted butter, at room temperature
• 1/4 cup semi-sweet dark chocolate 65% cocoa, grated

Preparation:

1. Position the rack in the center of the oven and preheat to 170°C.
2. Sift flour, baking soda and salt into a large bowl; set aside.
   
   Using a mixer, beat the butter and sugar until fluffy, then stir in the chocolate and vanilla for 3 minutes. Beat in the eggs, one at a time, and continue beating for another 3 minutes. Gradually stir in the dry ingredients from the bowl, alternating with cold water. Beat for 1 minute after each addition. You should have a smooth, homogeneous dough.
3. Cut two circles of parchment paper to line the bottom of springform pans, spraying them with oil. Spray the paper with oil. Pour in the batter and smooth it out with a spatula until the batter fills two-thirds of the pan.
4. Bake the cakes for 30-35 minutes, until a toothpick inserted into the center comes out clean and the cake springs back when pressed. Let cool for 40 minutes.
5. Separate the ring and release the pies, grease them with a tablespoon of liqueur.
   
   Using a metal spatula, spread 1/2 cup of chocolate frosting over the top of the cake. Place the frosting in the center first and spread it around the edges. Place the second cake layer on top and spread the same amount on top. Finish by spreading the frosting on the outside.
6. Cool the cake for 5 minutes before decorating. Use a knife to scrape up the chocolate shavings and sprinkle them over the cake.
   
   Cool and slice.
   
   Chocolate creamUsing a hand mixer, beat the powdered sugar and water on low speed until syrupy. Beat in the dark chocolate and vanilla, then the butter. In a separate bowl, place the grated chocolate, add the whipped mixture, and beat until smooth on high speed.