Heart-Topped Chocolate Pudding Cake Recipe

This Heart-Topped Chocolate Pudding Cake is pure love in dessert form – a gorgeous, glossy cake layered with rich chocolate ganache and adorned with sweet chocolate hearts. Each bite strikes the perfect balance between fudgy pudding center and silky-smooth topping, while the playful heart shapes add a delightful flourish that makes every occasion feel extra special. Whether you’re celebrating someone you love or simply treating yourself, this showstopping bake is easy enough for any skill level and sure to delight chocolate fans of all ages.

Ingredients You’ll Need

Every ingredient in this Heart-Topped Chocolate Pudding Cake plays a starring role, coming together to create luscious layers of flavor and texture. Gather these staples for a dessert that’s as beautiful as it is delicious!

• Dark chocolate (200 g for cake, 200 g for ganache): Use a quality bar with at least 60 percent cocoa for a deep, intense chocolate experience in both the base and the glossy ganache.
• Butter (100 g for cake, 1 tbsp for ganache): Unsalted butter gives a rich, velvety foundation and keeps each bite extra tender and shiny.
• Sugar (½ cup): Balances the bold cocoa flavors without being overly sweet.
• Eggs (3 large): Whisked until fluffy, they create that light, pudding-like crumb you crave in a true chocolate pudding cake.
• All-purpose flour (½ cup): Just enough structure to set the cake without making it dense or heavy.
• Cocoa powder (¼ cup): Intensifies the deep chocolate flavor and enhances the color.
• Vanilla extract (1 tsp): Lifts the chocolate with a sweet, fragrant note.
• Pinch of salt: Essential for boosting and balancing all the flavors.
• Heavy cream (200 ml for ganache): Blends with the chocolate for an irresistibly soft, pourable ganache that coats the cake beautifully.
• Chocolate heart pieces: These are your adorable finishing touch – make them with a heart-shaped mold or grab some from the store for an instant wow factor.
• Chocolate cookie crumbs or cake crumbs: A playful, crunchy finish that adds texture and drama to your cake presentation.

How to Make Heart-Topped Chocolate Pudding Cake

Step 1: Make the Cake Base

Start by preheating your oven to 175°C (350°F) and prepping your favorite cake mold with a generous layer of butter or nonstick spray. Then, melt together the butter and chopped chocolate slowly over low heat (or gently in the microwave). Stir until luscious and smooth. In a separate bowl, whisk the sugar and eggs until they’re pale and fluffy, then mix in the vanilla extract. Gently fold the melted chocolate into the fluffy eggs. Sift the flour, cocoa powder, and salt on top, then fold it all together – being careful not to overmix. Pour the batter into your prepared mold and bake for 25 to 30 minutes, aiming for a gooey, pudding-like center. Cool completely before moving on to the next step.

Step 2: Prepare the Ganache

While your cake cools, bring the heavy cream to just below a boil – you want it steaming, not bubbling. Pour it over your chopped chocolate and let it stand for two minutes so the chocolate softens. Stir gently until you have a shiny, thick ganache, then blend in a tablespoon of butter for that impossibly glossy finish. Allow the ganache to cool slightly so it thickens to a pourable, luscious consistency.

Step 3: Assemble

Once your cake is cool, transfer it to a serving plate. Slowly pour the slightly cooled ganache over the top, letting gravity work its magic as the chocolate drips naturally down the sides. While the ganache is still soft, arrange your chocolate hearts on top for a romantic flourish, and scatter a handful of chocolate crumbs around the hearts for texture and panache.

Step 4: Serve

For the neatest slices, chill the Heart-Topped Chocolate Pudding Cake just until the ganache is set but still glossy. If you’re after a molten, spoonable experience, gently warm individual slices and serve with a scoop of cold ice cream for maximum decadence.

How to Serve Heart-Topped Chocolate Pudding Cake

Garnishes

Decorating this cake is all about embracing fun and romance! Use chocolate heart pieces as your crowning touch – they can be molded ahead, purchased, or even cut from a chocolate bar. For extra pizzazz, scatter cookie or cake crumbs on top for a playful, crunchy finish that contrasts beautifully with the silky cake and ganache.

Side Dishes

This cake is star enough to stand alone, but if you want to build a whole dessert moment, serve slices with a scoop of vanilla or raspberry sorbet, freshly whipped cream, or a handful of tart berries. The cool, creamy sides cut the richness and add freshness to every bite.

Creative Ways to Present

For a truly memorable presentation, assemble mini Heart-Topped Chocolate Pudding Cakes in individual ramekins with tiny hearts on each, or set your cake on a platter ringed with edible flowers and chocolate curls. You could even use colorful sprinkles or gold leaf to bring a festive shimmer to special occasions like birthdays or Valentine’s Day.

Make Ahead and Storage

Storing Leftovers

Leftover Heart-Topped Chocolate Pudding Cake will keep beautifully in the fridge for up to four days. Simply cover the cake with plastic wrap or keep slices in an airtight container to preserve the ganache’s gloss and the cake’s tender crumb.

Freezing

If you’d like to make this treat well ahead, you can freeze the completely cooled, undecorated cake wrapped tightly in plastic and foil for up to two months. Thaw overnight in the fridge and only add the ganache and decorations after thawing for the freshest finish.

Reheating

For a warm, molten center, microwave cold slices for 10 to 15 seconds or heat gently in a low oven, just until the center is soft and gooey – but be careful not to melt the ganache topping too much.

FAQs

Can I use milk chocolate instead of dark chocolate?

You can, but the cake will be sweeter and less intense. If you love a milder chocolate flavor, go for milk chocolate, but reduce the sugar a little to balance the sweetness.

How do I make homemade chocolate hearts?

Melt dark or milk chocolate, then pour it into silicone heart-shaped molds or pipe onto parchment paper in heart shapes. Chill until firm and pop them right out for easy decoration.

What’s the best way to get a fudgy texture?

Watch the baking time closely and remove the cake when the center is just set. A slightly underbaked cake gives that iconic pudding-like, ultra-moist crumb!

Can I make the Heart-Topped Chocolate Pudding Cake gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free blend. Make sure your chocolate and cocoa powder are gluten-free as well.

Does this cake need to be refrigerated?

It’s fine at room temperature for several hours, but any longer and you’ll want to pop it in the fridge to preserve the ganache and keep everything fresh and delicious.

Final Thoughts

There’s just something magical about sharing a slice of Heart-Topped Chocolate Pudding Cake with your favorite people! Whether you bake it for a special celebration or just because, you’re bound to create sweet memories with every fudgy, heart-adorned bite. Give it a try and watch this charming cake win plenty of fans at your table.

Print