It wouldn’t be Valentine’s Day without a decadent chocolate dessert, and this Chocolate Heart Cake hits the spot. It is so rich, so chocolatey, and made with quality ingredients. This airy, light and fluffy chiffon chocolate cake is made in a heart-shaped cake mold. And this ensures the cake fits Valentine’s Day perfectly.
This cake features two layers with chocolate whipped cream, topped with chocolate ganache, and decorated with hand-made chocolate truffles. Gorgeous! Please make sure you follow my step-by-step recipe with photos and this stunning cake will become a marvelous centerpiece of your romantic Valentine’s Day dinner.
To make the Chocolate Heart Cake, you will need the following ingredients:
Preheat the oven to 350 °F and position the rack in the center. Grease and flour a 9-inch heart-shaped cake pan or silicone mold with 2¼-inch sides.
Make sure the eggs are at room temperature. Separate egg whites and yolks and place them in different clean, dry bowls. Add the additional egg white to the bowl with egg whites.
In a bowl, sift together ⅔ cup all-purpose flour, ⅓ cup unsweetened cocoa powder, 1¼ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
In another bowl, combine ½ cup vegetable oil, ⅓ cup coffee or water at room temperature, and 1½ teaspoon vanilla extract and whisk.
In a bowl, using a stand or hand mixer, beat 3 egg yolks with ⅔ cup sugar.
Turn the mixer on low and slowly pour in the wet ingredients. Beat until well combined.
Gradually add the dry ingredients, beating between each addition until combined.
Using a stand or hand mixer, beat 4 egg whites and ¼ teaspoon cream of tartar until soft peaks form.
Gradually add in ⅓ cup sugar and beat until stiff peaks form.
In three stages, using a spatula, fold beaten egg whites into the batter.
Pour the batter into the prepared cake pan and bake for 35-40 minutes or until a skewer inserted in the middle of the cake comes out clean.
Remove the cake from the oven and flip the cake over. Let it cool upside down in the pan for 15 minutes then unmold. Leave the cake to cool completely.
In a large bowl, combine ½ cup cold heavy whipping cream, ¼ teaspoon vanilla extract, 2 tablespoons granulated sugar, and 1 tablespoon cocoa powder. Using a stand mixer with the whisk attachment or hand mixer, beat until stiff peaks form.
When the cake has cooled completely, using a serrated knife, cut the cake horizontally in two layers.
Place a wire rack on the baking sheet. Place the top layer of the cake cut-side up on the wire rack and spread with the chocolate whipped cream. Place the second layer cut-side down on top of the cream and gently press to push the cream just to the edge of the cake. Cover the cake with plastic wrap and chill in the refrigerator for at least 1 hour.
In a small saucepan over medium heat, add ¾ cup heavy whipping cream and 2 tablespoons unsalted butter and bring just to a boil. Meanwhile, place 8 ounces finely chopped bittersweet or semisweet chocolate in a heat-proof bowl. Pour the hot cream over the chocolate and allow to stand for 5 minutes. Then add 1 tablespoon brandy or rum if using and stir until smooth. Leave to cool for 10 minutes.
Remove the cake from the refrigerator and take off the plastic wrap. Pour the ganache over the cake; pour in the center, then slowly but steadily pour around edges, and let it run over the sides too. Use a spatula to cover any bare spots on sides of the cake. Save the leftover ganache for truffles. Leave the cake to set on the wire rack and then gently transfer to a serving plate.
Scrape any remaining ganache off the baking sheet and pour it into the bowl with leftovers. Chill for about an hour or until firm. Scoop 20 balls of chilled ganache into truffle shapes and roll in cocoa powder.
Decorate the top of the cake with hand-made chocolate truffles before serving. Enjoy!
You can make this Chocolate Heart Cake a day or two before serving and save your time and oven space for sides and other dishes. So try this recipe soon! Come back and leave a comment below with your feedback.
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