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Heart-Shaped Chocolate Cakes with Strawberries Recipe

Heart-Shaped Chocolate Cakes with Strawberries Recipe
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5 from 5 reviews

Delight in these moist and luscious heart-shaped chocolate cakes topped with rich chocolate ganache and fresh strawberries, perfect for a romantic dessert or special occasion treat.

Ingredients

Scale

For the Cake:

  • 1 cup (125 g) all-purpose flour
  • ½ cup (45 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 large eggs (room temperature)
  • ¾ cup (150 g) sugar
  • ½ cup (120 ml) buttermilk (or milk + 1 tsp vinegar)
  • ½ cup (120 ml) vegetable oil
  • 1 tsp vanilla extract
  • ½ cup (120 ml) hot water or hot coffee

For the Chocolate Ganache:

  • 1 cup (170 g) semi-sweet chocolate chips or chopped chocolate
  • ½ cup (120 ml) heavy cream
  • 1 tbsp unsalted butter (optional for shine)

Topping:

  • Fresh strawberries
  • Cocoa powder or chocolate crumbs (optional)

Instructions

  1. Make the Cake: Preheat your oven to 350°F (175°C). Grease and line a baking pan or prepare heart-shaped molds. In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt to ensure even mixing and avoid lumps. In a separate bowl, beat the eggs and sugar until light and fluffy, which helps create a tender crumb. Add the buttermilk, vegetable oil, and vanilla extract, mixing well to combine all wet ingredients smoothly. Gradually incorporate the dry ingredients into the wet mixture. Slowly pour in the hot water or coffee and stir thoroughly. The batter will be thin, which is key to achieving a moist cake. Pour the batter into the prepared pan or molds and bake for 25 to 30 minutes. Test doneness by inserting a toothpick; it should come out clean or with moist crumbs. Let the cakes cool completely before handling.
  2. Make the Ganache: Gently heat the heavy cream until it just begins to simmer, ensuring it does not boil. Pour the hot cream over the semi-sweet chocolate and allow it to sit undisturbed for 2 to 3 minutes to soften the chocolate. Stir the mixture gently until the ganache is smooth and glossy. For an extra shine, fold in the unsalted butter until fully melted and incorporated. Let the ganache cool slightly to thicken for easier spreading.
  3. Assemble: If you baked the cake in a large pan, carefully cut it into heart shapes using a cookie cutter or sharp knife. Pour the ganache over each heart-shaped cake, letting it drip naturally down the sides for a luscious finish. Decorate the top with fresh strawberries and optionally sprinkle cocoa powder or chocolate crumbs around the edges to enhance appearance and add texture.

Notes

  • Substitute hot coffee for water to deepen the chocolate flavor.
  • Ensure eggs are at room temperature for better mixing and rise.
  • Use heavy cream for the ganache to achieve a rich and smooth texture.
  • Allow the cake to cool completely before adding ganache to prevent it from melting.
  • Fresh strawberries add a refreshing contrast but can be swapped for raspberries or other berries if preferred.

Nutrition

Keywords: heart-shaped cake, chocolate cake, chocolate ganache, strawberries, romantic dessert, chocolate dessert

Find it online: https://maicook.com/heart-shaped-chocolate-cakes-with-strawberries-recipe/