Valentine's Day Chocolate Cake

Instructions

Heat the oven to 350°F (180°C). Grease and flour a 12-cup Bundt pan and set it aside. Whisk the flour, baking powder, soda and salt together in a bowl.

Melt one bag of chocolate hearts in a separate bowl in the microwave, about 1½ minutes, stopping to stir now and then. Set the melted chocolate aside to cool.

Beat the shortening, sugar and orange zest in a large bowl until fluffy. Add the eggs one at a time, beating well after each. Stir the milk and sour cream together in another bowl.

With an electric mixer on low, add the flour mixture and the milk mixture to the shortening mixture in alternating batches, beating until smooth.

Stir 1 cup of the batter into the cooled melted chocolate. Spoon half of the plain batter into the pan, cover it with all of the chocolate batter, then top with the remaining plain batter.

Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean. Move the pan to a wire rack and let the cake cool completely.

From the second bag of chocolate hearts, set aside 8 for decoration. Combine the rest in a microwave-safe bowl with the corn syrup and heavy cream. Microwave for 1 to 2 minutes, stirring often, until smooth, then let the glaze cool slightly.

Turn the cake out onto a wire rack set over a sheet pan lined with waxed paper. Spoon the glaze over the cake and let the excess drip off. Decorate with the reserved chocolate hearts.