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 3/4 cups all-purpose flour; 3/4 cup unsweetened cocoa powder; 2 cups granulated sugar; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 2 teaspoons vanilla extract; 1 cup boiling water; 1/2 cup unsalted butter, softened; 2/3 cup unsweetened cocoa powder; 3 cups powdered sugar; 1/3 cup milk; 1 teaspoon vanilla extract

Highlighted under: Golden Cooking

I absolutely love baking cakes, especially when they come out as delightful as this heart-shaped chocolate cake! It's moist, rich, and has a deep chocolate flavor that is perfect for any occasion. I make this cake for birthdays, anniversaries, or simply to enjoy with a cup of coffee. The best part is how easy it is to create a beautiful dessert that looks impressive yet tastes divine. Whether you're a novice baker or a seasoned pro, this cake is sure to impress and satisfy everyone’s sweet tooth.

Created by

Camille Norwood

Last updated on 2026-01-08T14:29:34.851Z

Baking this heart-shaped chocolate cake was an adventure that turned out better than I had hoped. I’ve tried various recipes over the years, but this one stands out thanks to the addition of boiling water which helps to intensify the chocolate flavor. I remember the moment I opened the oven door, and the aroma filled the kitchen, making my mouth water!

The key to keeping this cake wonderfully moist is to not overbake it. I use a toothpick test; removing it when a few crumbs stick to it ensures the cake remains soft after cooling. I also love decorating it with fresh raspberries and a dusting of powdered sugar for an elegant touch. Every bite is pure bliss!

        Why You Will 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 Ingredients

The foundation of a spectacular chocolate cake lies in the quality of its ingredients. For this heart-shaped chocolate cake, I highly recommend using high-quality cocoa powder, as it significantly enhances the overall flavor. Dutch-processed cocoa can impart a smoother, more complex taste, making your cake even richer. Pair it with fresh eggs and whole milk for the best results, as these ingredients contribute to a moist crumb and tender texture. Be cautious about using older baking powder and baking soda; a quick freshness test can ensure your cake rises beautifully.

While customizing this cake, consider adding a hint of espresso powder to deepen the chocolate flavor even more. Just 1 teaspoon mixed with the dry ingredients will elevate the taste without overwhelming the chocolate. If you're looking for a healthier twist, swap out half the flour for whole wheat flour or almond flour. Keep in mind, though, that this may slightly alter the texture. Always take care to sift the flour well, as it helps to combine ingredients more thoroughly and avoids any lumps.

Mastering the Baking Process

Properly preparing your cake pans can make a significant difference in how the cakes release. Greasing them with butter followed by a light dusting of flour creates a non-stick surface. Alternatively, lining the pans with parchment paper is an excellent method for ensuring the cakes come out intact. Make sure to cool the cakes in the pans for just 10 minutes; this gentle cooling allows the structure to set without becoming soggy, making it easier to flip them out onto a wire rack.

Keep an eye on your cakes while baking; ovens can vary, and sometimes the cakes may need just a little less or more time than the 30 minutes suggested. A toothpick should come out clean or with a few moist crumbs attached but not wet. If your cakes domed while baking, a serrated knife will help you achieve a level surface for frosting. It's a small but important detail that will give your cake a professional look.

Ingredients

Gather all the ingredients before starting for a smoother baking experience!

For the Cake:

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water

For the Frosting:

1/2 cup unsalted butter, softened
2/3 cup unsweetened cocoa powder
3 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract

Ensure all ingredients are at room temperature for the best results.

Instructions

Follow these steps carefully for a delightful cake!

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease two heart-shaped cake pans with butter or cooking spray.

Mix Dry Ingredients

In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.

Mix Wet Ingredients

Add the eggs, milk, oil, and vanilla extract to the dry mixture and beat on medium speed for 2 minutes.

Add Boiling Water

Slowly stir in the boiling water (the batter will be very thin). Pour evenly into the prepared pans.

Bake

Bake for 30 minutes or until a toothpick inserted in the center comes out clean.

Cool and Frost

Let the cakes cool in pans for 10 minutes, then remove to a wire rack to cool completely. While cooling, prepare the frosting.

Prepare Frosting

In a bowl, beat the softened butter until creamy. Gradually add cocoa powder and powdered sugar while alternating with milk. Beat until smooth and fluffy.

Frost the Cake

Once the cakes are completely cooled, frost the top of one layer, place the second layer on top, and frost all over the cake.

Enjoy your beautifully crafted heart-shaped chocolate cake!

Pro Tips

For an extra flavor twist, consider adding a splash of espresso to enhance the chocolate flavor even more!

Frosting Tips for Perfection

Crafting the perfect frosting is an art of its own. Start with softened unsalted butter for the best flavor. Beat it until fluffy, which typically takes about 2-3 minutes. This process incorporates air, giving your frosting a light texture. Gradually adding powdered sugar while alternating with milk ensures a smooth consistency. If your frosting turns out too thick, add milk a teaspoon at a time until you reach your desired spreadability; conversely, if it’s too runny, a little extra powdered sugar will rectify it.

When frosting the cake, use an offset spatula to apply an even layer between the cake layers and to frost the sides. Consider a technique called the 'crumb coat' – a thin initial layer of frosting that captures any crumbs, followed by a final layer. This will give your cake a clean, professional finish. For decoration, you can also use chocolate shavings, fresh fruit, or edible flowers, which can add a beautiful touch and enhance the visual appeal.

Making Ahead and Storage

This heart-shaped chocolate cake is perfect for making ahead of time. You can bake the cakes a day or two in advance and store them tightly wrapped in plastic wrap at room temperature. This allows the flavors to meld beautifully. If you want to store the unfrosted cakes for up to a week, consider freezing them. Wrap them well in plastic wrap and foil, and they can be frozen for up to three months. Just ensure they are completely cooled before freezing to prevent ice crystals from forming.

For serving, let the cake sit at room temperature for about 30 minutes after being in the freezer. Once thawed, you can frost and serve it fresh. If you have leftovers (which may be rare with this crowd-pleaser), store the frosted cake in the refrigerator. Cover it loosely with foil to avoid it absorbing odors and to retain its moisture. The cake will stay delightful for up to a week, but trust me, it’s best enjoyed sooner rather than later!

Questions About Recipes

→ Can I use a different type of flour?

Yes, you can substitute all-purpose flour with cake flour for a lighter cake, but the texture may change slightly.

→ How can I store the cake?

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

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake a day in advance. Just wrap it well and frost it the day of serving.

→ What can I use instead of eggs?

You can use flaxseed meal or applesauce as an egg substitute. Use 1/4 cup of applesauce or 1 tablespoon of flaxseed mixed with 3 tablespoons of water per egg.