Description
This chocolate heart shaped cake is rich, moist, and beautifully decorated with vintage-style piping. Perfect for Valentine’s Day, birthdays, or any sweet celebration.
Ingredients
Chocolate Cake Layers
1 1/2 cups + 2 Tbsp all-purpose flour
2 cups granulated sugar
1/2 cup dark or Dutch-processed cocoa powder
1 1/2 tsp baking powder
1/2 tsp fine salt
2/3 cup unsalted butter, room temperature
2/3 cup carton egg whites or 5 large egg whites, room temperature
1 cup buttermilk, room temperature
1 Tbsp vegetable or canola oil
1 tsp vanilla extract or vanilla bean paste
Chocolate Buttercream Frosting
2 cups unsalted butter, room temperature
1 Tbsp vanilla extract or vanilla bean paste
1/2 tsp fine salt
6 cups powdered sugar
1/3 cup dark or Dutch-processed cocoa powder
1/2 cup heavy whipping cream, room temperature
1 1/2 cups dark chocolate, melted and cooled
1/3 cup heavy cream or whipping cream
Recommended Tools
2 heart shaped cake pans, piping tips, offset spatula, mixer, cake board, bench scraper
Instructions
1. Preheat oven to 350°F and prep heart shaped pans.
2. Whisk dry ingredients in a large bowl or stand mixer.
3. Mix in butter until texture resembles damp sand.
4. Add egg whites, buttermilk, oil, and vanilla. Mix well.
5. Divide batter into pans and bake 32–35 mins.
6. Cool, then freeze layers for easier frosting.
7. Make buttercream by beating butter, vanilla, and salt. Mix in sugar, cocoa, and cream.
8. Stack and crumb coat cake; chill 10–20 mins.
9. Apply final frosting layer; chill again.
10. Add melted chocolate to buttercream in stages and pipe borders and swags.
11. Write your message and decorate with hearts.
Notes
Chill layers before frosting to prevent sliding.
No heart pan? Use 1 round + 1 square 8-inch pan.
Customize colors or fillings for any occasion.