For Chocolate Chiffon Cake:
- 3 Large eggsat room temperature
- 1 Egg whiteslarge, at room temperature
- 1 cup Granulated sugardivided
- ⅔ cup All-purpose flour
- ⅓ cup Unsweetened cocoa powder
- 1 ¼ tsp Baking powder
- ½ tsp Baking soda
- ¼ tsp Salt
- ½ cup Vegetable oil
- ⅓ cup Black coffeeor water, at room temperature
- 1 ½ tsp Vanilla extract
- ¼ tsp Cream of tartar
For Chocolate Whipped Cream:
- ½ cup Heavy whipping cream35-45% butterfat content, cold
- ¼ tsp Vanilla extract
- 2 tbsp Granulated sugar
- 1 tbsp Unsweetened cocoa powder
For Ganache and truffles:
- 8 oz Bittersweet chocolateor semisweet, finely chopped
- ¾ cup Heavy whipping cream35-45% butterfat content
- 2 tbsp Unsalted butter
- 1 tbsp Brandyor rum (optional)
- ¼ cup Unsweetened cocoa powderto roll the truffles
Chocolate Heart Cake
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:
Steps to make Chocolate Heart Cake
1 | Preheat oven | |
2 | Separate egg whites and yolks | 1 |
3 | Combine dry ingredients | 1 |
4 | Combine wet ingredients | 1 |
5 | Beat egg yolks and sugar | 2 |
6 | Add wet ingredients | 1 |
7 | Add dry ingredients | 2 |
8 | Beat egg whites and cream of tartar | 2 |
9 | Add sugar | 2 |
10 | Fold egg whites into batter | 2 |
11 | Bake | 35 |
12 | Let cool | 1h |
13 | Prepare chocolate whipped cream | 5 |
14 | Cut cake | 1 |
15 | Assemble cake | 1h |
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. | ||
16 | Prepare ganache | 15 |
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. | ||
17 | Cover cake with ganache | 25 |
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. | ||
18 | Make truffles | 1h |
19 | Serve | |
Recipe Reviews
Delicious chocolate treat!
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