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 ¾ cups all-purpose flour; 1 ¾ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1 ½ teaspoons baking powder; 1 ½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; ¼ cup brewed coffee (optional); 1 cup heavy cream; 8 ounces semi-sweet chocolate, chopped; 1 tablespoon unsalted butter

Highlighted under: Soft Inspiration

I love creating special treats that bring a smile, and this Heart-Shaped Chocolate Cake is no exception. It's rich, moist, and oh-so-chocolatey, making it the perfect celebration dessert for someone special. The unique heart shape adds a personal touch that’s just delightful. Whether for a birthday, anniversary, or Valentine's Day, every bite is a reminder of sweetness and love. Trust me, once you bake and taste this cake, you’ll be enchanted by its texture and flavor as it becomes a new favorite in your dessert repertoire.

Created by

Darcy Penrose

Last updated on 2026-01-08T13:06:42.277Z

Baking this Heart-Shaped Chocolate Cake is always a joy for me, especially when I see the faces of my loved ones light up as they take the first bite. I experimented with adding coffee to the batter, which enhances the chocolate flavor, and it truly makes a difference. The key is to allow the cake to cool completely before frosting, so the ganache doesn’t melt away.

As I perfected this recipe, I learned that using high-quality cocoa powder is essential for achieving that deep, rich flavor. Also, the heart shape is created using a simple standard pan, making this whole process accessible to anyone. It’s all about the details!

Why You Will Love This Recipe
Decadent chocolate flavor complemented by subtle coffee notes
A beautiful heart shape that makes it perfect for celebrations
Moist texture that leaves you wanting more

Understanding the Key Ingredients

The heart of this cake lies in the use of high-quality cocoa powder and semi-sweet chocolate, which provides a rich chocolate flavor that elevates the dessert. Unsweetened cocoa powder in the batter adds depth, while the chopped chocolate used in the ganache ensures a glossy, luxurious finish. Opt for Dutch-processed cocoa if you desire a darker, more intense taste. The addition of brewed coffee may seem unconventional, but it enhances the chocolate notes, creating a more complex flavor profile. If you're sensitive to caffeine, you can substitute with decaf or omit it altogether.

Another crucial component is the use of whole milk and eggs. Whole milk contributes to the cake's moisture content, while eggs provide structure and stability. If you're in a pinch, you can swap the whole milk for buttermilk, which will add a slight tang to the cake and make it even more tender. Additionally, using room-temperature eggs helps with the emulsification process, ensuring a smoother batter that rises nicely during baking.

Baking and Assembly Tips

When preparing to bake, make sure your oven is fully preheated at 350°F (175°C) to ensure even cooking. Greasing the heart-shaped pans is essential to prevent sticking; use a parchment paper circle at the bottom for added security. If you notice any doming or uneven tops on your cakes after baking, gently level them using a serrated knife to ensure they stack evenly when assembling. This will not only create a more balanced cake but also make the ganache application easier.

Once the cakes are baked and cooled, the ganache should be applied at room temperature for the best texture. If the ganache cools too much, it may become difficult to spread. A simple fix is to briefly reheat it over low heat, stirring continually until it returns to a smooth consistency. For an added gourmet touch, consider garnishing the ganache with chocolate curls or fresh berries right before serving, elevating both flavor and presentation.

Ingredients

Gather these ingredients to create a rich and moist heart-shaped cake.

For the Cake

1 ¾ cups all-purpose flour
1 ¾ cups granulated sugar
¾ cup unsweetened cocoa powder
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
¼ cup brewed coffee (optional)

For the Ganache

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
1 tablespoon unsalted butter

Make sure to have your baking pans ready to pour in this delicious batter!

Instructions

Follow these steps to create a delightful Heart-Shaped Chocolate Cake.

Prepare the Cake Pans

Preheat your oven to 350°F (175°C) and grease two heart-shaped cake pans. Dust with flour and set aside.

Mix Dry Ingredients

In a mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until evenly blended.

Combine Wet Ingredients

In another bowl, beat together the eggs, milk, oil, and vanilla extract. Add the hot water and coffee if using, then mix well.

Combine and Bake

Pour the wet mixture into the dry ingredients and mix until just combined. Divide the batter evenly between the prepared pans and bake for 25 minutes or until a toothpick inserted comes out clean.

Prepare the Ganache

While the cakes cool, heat the heavy cream in a small saucepan until it begins to simmer. Pour over the chopped chocolate and let sit for 5 minutes. Stir until smooth and mix in the butter.

Frost the Cake

Once the cakes are completely cool, remove them from the pans. Place one layer on a serving platter, spread a layer of ganache on top, then place the second layer on top and cover the entire cake with remaining ganache.

Serve and Enjoy

Let the ganache set for a few minutes before slicing. Enjoy your beautiful Heart-Shaped Chocolate Cake!

Slice and serve this beautiful cake to your friends and family for a delightful treat!

Pro Tips

For an extra touch, decorate the top of your cake with chocolate shavings or fresh berries. Pair it with a scoop of vanilla ice cream for the perfect dessert experience.

Storage and Make-Ahead Options

This Heart-Shaped Chocolate Cake can be baked a day ahead, which allows the flavors to deepen. Once fully cooled, wrap each cake layer in plastic wrap and store them at room temperature. When you’re ready to frost, simply remove the wrapping and proceed with the ganache. If made ahead, I recommend freezing the layers for up to a month. Just ensure they are well-wrapped to prevent freezer burn, and allow them to thaw overnight in the refrigerator before frosting.

If you have leftover ganache, it can also be stored. Just cool it completely and store it in an airtight container in the refrigerator for up to a week. To reuse, simply reheat it gently over low heat. This ganache isn’t just for cakes; it can be perfect for topping ice cream or being used as a filling in pastries or cookies.

Variations to Try

While this cake is delightful as-is, consider experimenting with flavors by infusing your wet ingredients. A teaspoon of mint extract can give a refreshing twist, perfect for a special occasion. Alternatively, adding a handful of chocolate chips to the batter before baking can generate pockets of melted chocolate, enhancing the cake's texture and flavor. For a fruity flair, incorporate layers of raspberry or strawberry filling between the cake layers, which can provide a beautiful contrast to the rich chocolate.

For those preferring a lighter option, you can make a chocolate mousse by folding whipped cream into the ganache to use as a frosting or filling. This will create an airy texture that beautifully balances the richness of the chocolate. The mousse can also be served in cute cups with a few berries on top, turning the dessert into an elegant presentation.

Questions About Recipes

→ Can I use milk chocolate instead of semi-sweet for the ganache?

Yes, but keep in mind that it will be sweeter. Adjust other sugar content accordingly.

→ How should I store leftover cake?

Store it in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake layers a day in advance, wrap them, and store them in the refrigerator until you’re ready to frost.

→ What can I use if I don’t have a heart-shaped pan?

You can use two round pans and slice the cakes into heart shapes when they are cool.