Heart-Shaped Chocolate Cake

Name: Heart-Shaped Chocolate Cake
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup heavy cream; 8 ounces semisweet chocolate, chopped; 1 tablespoon unsalted butter

Highlighted under: Everyday Baking Favorites

I absolutely adore making this Heart-Shaped Chocolate Cake for special occasions. The rich chocolate flavor, combined with the lovely heart shape, makes it a standout dessert that is sure to impress anyone. Baking this cake is not only about creating something delicious but also about sharing love and joy. I find that the simple ingredients come together to create a moist cake that feels like a warm hug. Whether it's for a birthday or an anniversary, this cake brings smiles all around.

Created by

Chloe Baker

Last updated on 2026-01-08T15:57:37.541Z

Baking this Heart-Shaped Chocolate Cake was not just about the recipe but about the experience of creating something truly special. I learned that using high-quality cocoa powder really elevates the flavor and gives it that deep, rich taste. I also experimented with the baking time, reducing it slightly to achieve a wonderfully moist texture.

As I poured the batter into the heart-shaped pan, I felt a rush of excitement knowing how delightful it would be to cut into it. Topping it with a simple ganache made with heavy cream and chocolate added the finishing touch, making it look as good as it tastes!

Why You'll Love This Recipe
Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

Baking Tips for Success

The key to achieving a moist, tender Heart-Shaped Chocolate Cake lies in the mixing technique. When combining wet and dry ingredients, be careful not to overmix once the boiling water is added; it should just incorporate into the batter. This prevents the gluten from overdeveloping, which can lead to a tough texture. The batter will be quite runny, but that's intended, as it helps create the moist crumb characteristic of this cake.

When lining your heart-shaped cake pan, consider using parchment paper for easy removal. Cut a piece of parchment to fit the base and extend it slightly over the edges for easy lifting. Additionally, grease the sides generously with baking spray or butter to prevent sticking. If you notice the cake is browning too quickly, cover it loosely with aluminum foil during the last few minutes of baking.

Choosing the Right Chocolate

Using high-quality semisweet chocolate for the ganache is crucial since it's the main source of flavor. I recommend choosing chocolate with 60% to 70% cacao for a balanced sweetness. If you prefer a less sweet ganache, opt for dark chocolate with a higher cacao content. You can also experiment with flavored chocolate, like orange-infused or coffee, which can add a unique twist to your cake's overall taste.

For a vegan alternative to the ganache, you can replace heavy cream with full-fat coconut milk. Heat it gently and pour it over the same semi-sweet or dark chocolate until it melts. This not only keeps the flavor rich but also maintains a luxurious mouthfeel similar to traditional ganache.

Creative Serving Suggestions

To elevate your presentation, consider garnishing your Heart-Shaped Chocolate Cake with fresh berries, such as strawberries or raspberries, which beautifully contrast the rich chocolate flavor. A dusting of powdered sugar or a drizzle of caramel sauce can also enhance the visual appeal. For added texture, sprinkle crushed nuts on top right before serving to give a delightful crunch.

If you're serving this cake for a special occasion, pairing it with a scoop of vanilla ice cream or a dollop of whipped cream on the side can create a delightful experience. The creamy coldness complements the warm, fudgy cake perfectly, making each bite a memorable one.

Ingredients

For the Cake

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Ganache

1 cup heavy cream
8 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter

Instructions

Instructions

Prepare the Oven and Pans

Preheat your oven to 350°F (175°C). Grease and flour a heart-shaped cake pan.

Mix the Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Combine the Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla to the dry ingredients. Mix until smooth, then stir in the boiling water until well combined.

Bake the Cake

Pour the batter into the prepared pan and bake for 25 minutes or until a toothpick comes out clean.

Make the Ganache

Heat the heavy cream until just simmering, then pour it over the chopped chocolate in a bowl. Stir until smooth and add the butter.

Frost the Cake

Once the cake is completely cool, pour the ganache over the top, allowing it to drip down the sides.

Enjoy!

Pro Tips

For an extra touch, add some orange zest to the ganache for a delightful citrus twist!

Storing and Freezing Your Cake

If you've baked your Heart-Shaped Chocolate Cake in advance, storing it properly is key for keeping it fresh. Allow the cake to cool completely before wrapping it in plastic wrap. Store at room temperature for up to three days or in the refrigerator for up to a week. Be sure to place a paper towel inside the container to absorb excess moisture, which will help maintain the cake's texture.

For longer storage, this cake freezes beautifully! Wrap the completely cooled cake in plastic wrap, followed by aluminum foil to prevent freezer burn. It can be frozen for up to three months. When ready to serve, thaw it overnight in the refrigerator before bringing it to room temperature. You can frost it with ganache after thawing for the best results, ensuring it's as delicious as when it was first made.

Troubleshooting Common Issues

Baking can sometimes be unpredictable, so here are a few common issues and how to troubleshoot them. If the cake dome rises unevenly, it could be due to uneven oven temperature or the batter being too thick in one area. Use an oven thermometer to check your oven’s actual temperature and rotate the pan halfway through baking for uniform heat distribution.

If your ganache ends up grainy, it often means the chocolate seized or was overheated. To rescue it, try adding a splash of warm water or more cream and gently reheating while stirring. This should help restore its glossy texture. Always melt chocolate on low heat to avoid this issue in the first place; microwave in short bursts or over a double boiler for the best control.

Variations to Try

Feel free to customize this Heart-Shaped Chocolate Cake with different flavorings. For a mocha twist, add 1 to 2 tablespoons of instant espresso powder to the dry ingredients or after mixing in the wet ingredients. If you want a hint of spice, mix in a teaspoon of cinnamon or even chili powder for a surprising kick that pairs beautifully with the chocolate.

You can also try substituting some of the all-purpose flour with almond flour or gluten-free flour blends for a unique flavor and texture. Just be aware that the cake may require slight adjustments in baking time, so keep an eye on it during the last few minutes of baking.

Questions About Recipes

→ Can I use a different shape pan?

Absolutely! You can use round or square pans; just adjust the baking time accordingly.

→ How should I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days.

→ Can I make this cake ahead of time?

Yes, you can bake and frost the cake a day in advance. Just cover it well and keep it in the fridge.

→ What can I substitute for eggs?

You can use a flaxseed meal or a commercial egg replacer for a vegan option.