Heart-Shaped Chocolate Cake

Name: Heart-Shaped Chocolate Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 ½ cups granulated sugar; ¾ cup unsweetened cocoa powder; 1½ teaspoons baking powder; 1½ teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup buttermilk; ½ cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1 cup heavy cream; 8 ounces semi-sweet chocolate, chopped; 1 teaspoon vanilla extract

Highlighted under: Favorite Baking Ideas

I love baking special treats for my loved ones, and this Heart-Shaped Chocolate Cake has become a favorite of mine. It combines deep, rich chocolate flavor with a stunning presentation that's perfect for any occasion. With its moist texture and delightful taste, this cake is sure to impress, whether you’re celebrating a birthday, an anniversary, or simply want to show someone you care. Plus, it’s surprisingly easy to make, which makes it even better in my book!

Created by

Genevieve Porter

Last updated on 2026-01-08T12:21:36.592Z

When I first came up with the idea to create a heart-shaped chocolate cake, I wasn't sure how it would turn out. I experimented with various cocoa powders and the balance of ingredients, and I was thrilled with the rich flavor I achieved. The addition of buttermilk in the batter helps keep the cake incredibly moist, which is crucial for that melt-in-your-mouth experience.

For decorating, I decided to go with a simple ganache made from heavy cream and chocolate, allowing the cake's beauty to shine through. I learned that letting the ganache cool slightly before pouring it over the cake creates the perfect glossy finish. Each slice reveals the heart shape, which is an instant conversation starter!

        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

      

Choosing the Right Cocoa Powder

The choice of cocoa powder significantly impacts the flavor and color of your Heart-Shaped Chocolate Cake. For a deep, rich chocolate taste, I recommend using Dutch-processed cocoa powder rather than natural cocoa powder. Dutch-processed cocoa has a smoother, less acidic flavor and provides a darker color. If you only have natural cocoa on hand, you can still achieve an excellent outcome, but the flavor will be slightly different, so adjust your expectations accordingly.

When baking, it’s also important to store your cocoa powder in a cool, dry place to maintain its flavor. An airtight container can help preserve its freshness. Try to avoid using cocoa that’s nearing its expiration date, as the taste may be compromised, which is crucial for this decadent cake.

Perfecting the Ganache

The ganache is an essential element that adds a luscious finish to your cake. To achieve that glossy, perfect consistency, heat the cream just until it's steaming but not boiling; this prevents the chocolate from seizing up. When adding the chopped chocolate to the hot cream, let it sit for 5 minutes before stirring, which helps the chocolate melt evenly without overheating.

If your ganache is too thin, give it a bit more time to cool and thicken. Conversely, if it becomes too thick, you can gently reheat it over low heat while stirring until it reaches a pourable consistency. Adding a pinch of salt can also deepen the flavor profile of the ganache.

Serving and Storage Tips

Once you pour the ganache over the cooled cake, let it set at room temperature for about 30 minutes to an hour. This helps the top layer firm up slightly before slicing. For a beautiful presentation, you can top the finished cake with fresh berries, edible flowers, or even a dusting of powdered sugar just before serving.

If you're making this cake in advance, store it in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze it for up to 2 months. Thaw the cake in the refrigerator overnight before frosting it for the best texture.

Ingredients

Gather these ingredients before you start baking:

Cake Ingredients

1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
1½ teaspoons baking powder
1½ teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

Ganache Ingredients

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
1 teaspoon vanilla extract

Make sure to have all these ingredients ready before you begin!

Instructions

Follow these steps to create your beautiful cake:

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour a heart-shaped cake pan. In a large bowl, mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt until combined. Add the eggs, buttermilk, vegetable oil, and vanilla. Beat on medium speed for 2 minutes. Carefully stir in the boiling water until combined.

Bake the Cake

Pour the batter into the prepared heart-shaped pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Make the Ganache

In a saucepan, heat the heavy cream until it’s just before boiling. Remove from heat and add the chopped chocolate. Let it sit for 5 minutes, then stir until smooth. Add the vanilla extract and let it cool slightly to thicken.

Assemble and Decorate

Once the cake is cooled, place it on a serving plate. Pour the ganache over the cake, letting it drip down the sides. Allow it to set before slicing. Enjoy the heart-shaped delight!

Enjoy your delicious heart-shaped chocolate cake!

Pro Tips

For a fun twist, add orange zest to the batter for a refreshing hint of citrus that complements the chocolate beautifully.

Ingredient Substitutions

If you need a dairy-free option, replace the buttermilk with a non-dairy milk like almond or coconut milk, and add 1 tablespoon of vinegar or lemon juice to mimic buttermilk's acidity. This will still give your cake the moisture it needs without compromising flavor.

For a healthier twist, consider swapping half of the vegetable oil with unsweetened applesauce, which will keep the cake moist while reducing fat content. You can also replace granulated sugar with a natural sweetener like coconut sugar or maple syrup, but be aware these may slightly alter the texture of the final product.

Troubleshooting Common Issues

If your cake sinks in the middle after baking, it usually means the oven temperature was too low or the cake was underbaked. Always use an oven thermometer to double-check your actual temperatures, as ovens can often be off by quite a bit. Additionally, be sure to test the cake with a toothpick at the minimum baking time to prevent over or underbaking.

Should the ganache look grainy or separate, it's likely due to overheating the cream. If this happens, try using an immersion blender to emulsify the mixture back together. Heat it gently with a little additional cream if necessary and blend until smooth for that perfect glossy finish.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Just wrap it tightly in plastic wrap and store it in the refrigerator.

→ What can I use instead of buttermilk?

You can substitute buttermilk with a mixture of milk and lemon juice or vinegar. Just use 1 cup of milk with 1 tablespoon of either lemon juice or vinegar and let it sit for a few minutes.

→ How do I store leftovers?

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

→ Can I freeze the cake?

Yes, you can freeze the cake after it has cooled completely. Wrap it tightly in plastic wrap and foil, and it will keep for up to 3 months.