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Chocolate Heart Cake

heart cake
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This heart-shaped chocolate cake recipe creates two incredibly tender cake layers, perfectly complemented by a rich, homemade chocolate buttercream frosting.

Ingredients

Scale

Chocolate Cake Layers

1 1/2 cups + 2 Tbsp all-purpose flour (210g)

2 cups granulated sugar (400g)

1/2 dark cocoa powder (50g)

1 1/2 tsp baking powder (6g)

1/2 tsp fine salt (3g)

2/3 cup or about 1 and 1/3 sticks unsalted butter, room temperature (150g)

2/3 cup egg whites or about 5 egg whites (155g)

1 cup buttermilk, room temperature (240g)

1 Tbsp vegetable oil (14g)

1 tsp vanilla extract (4g)

Chocolate Buttercream Frosting

2 cups unsalted butter, room temperature (452g)

1 Tbsp vanilla extract or vanilla bean paste (12g)

1/2 tsp fine salt (3g)

6 cups powdered sugar (750g)

1/3 cup dark cocoa powder (33g)

1/2 cup heavy cream or whipping cream (120g)

1 1/2 cups dark chocolate, melted and cooled – to be added one the cake is frosted (260g)

1/3 cup heavy cream or whipping cream – to be added one the cake is frosted (80g)

Recommend Equipment

2, 8-inch heart shaped cake pans or 2, 8-inch round cake pans

Serrated Knife

10-inch cake board

Offset Spatula

Bench Scraper

3 Small Piping Bags

3 Plastic Couplers

1 Small Round Piping Tip (like a Wilton 10)

1 Very Small Round Piping Tip (like a Wilton 3)

1 Small French Piping Tip

Electric Hand Mixer or Stand Mixer

Instructions

Chocolate Cake Layers:

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 8-inch heart-shaped cake pans with parchment rounds and grease with non-stick baking spray. If using round pans, follow the instructions for shaping a heart-shaped cake.

Mix Dry Ingredients: In a large bowl or stand mixer, whisk together 1 ½ cups + 2 Tbsp (210g) all-purpose flour, 2 cups (400g) granulated sugar, ½ cup (50g) dark cocoa powder, 1 ½ tsp (6g) baking powder, and ½ tsp (3g) salt.

Add Butter: Mix in ⅔ cup (150g) unsalted butter on medium-low speed until the mixture resembles damp sand and no large butter chunks remain.

Incorporate Wet Ingredients: Add ⅔ cup (155g) egg whites and mix on low until just combined. Then, mix in 1 cup (240g) buttermilk, 1 Tbsp (14g) vegetable oil, and 1 tsp (4g) vanilla extract. Scrape the bowl as needed, then beat on medium speed for 1 minute to ensure a light, smooth batter.

Divide and Bake: Divide the batter evenly between the prepared pans (use a kitchen scale for accuracy). Bake for 32-35 minutes, or until a toothpick comes out with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then run an offset spatula around the edges to loosen. Freeze the layers for 30 minutes to cool completely before removing from the pans. Level the tops with a serrated knife if needed.

Chocolate Buttercream Frosting:

Beat Butter: In a stand mixer or with a hand mixer, beat 2 cups (452g) unsalted butter on medium speed for 30 seconds until smooth.

Add Flavor and Sweeteners: Mix in 1 Tbsp (12g) vanilla extract and ½ tsp (3g) salt on low speed. Gradually add 6 cups (750g) powdered sugar, ⅓ cup (33g) dark cocoa powder, and ½ cup (120g) heavy cream. Scrape the bowl as needed and mix until smooth. Adjust consistency with additional cream or powdered sugar if necessary.

Assembling the Cake:

Stack and Frost: Place the first cake layer on a greaseproof cake board. Spread a thick layer of buttercream on top. Add the second layer upside down for easier frosting. Cover the cake with a thin coat of frosting, smooth with a bench scraper, and chill for 20 minutes in the fridge or 10 minutes in the freezer.

Add Final Frosting Layer: Apply a thicker layer of frosting, smooth again, and chill until firm.

Adding Chocolate to Buttercream:

Melt Chocolate: Melt 1 ½ cups (260g) dark chocolate in the microwave in 15-second intervals, stirring between each. Let it cool for 5 minutes.

Mix Chocolate into Frosting: Divide the remaining frosting into three portions. Mix ⅓ of the melted chocolate and 1 Tbsp heavy cream into one portion and pipe a shell border around the cake. Repeat with the remaining chocolate and frosting, creating gradients of color.

Piping Details:

Pipe Borders and Designs: Use a French piping tip for the darkest frosting to create borders. Use a small round tip (Wilton 3) for semicircles and hearts. Write a message on top with the lightest frosting, then outline it with the darkest frosting.

Final Touches: Add tiny hearts and details to fill in gaps. Chill the cake briefly before serving.

Notes

Measure Ingredients Accurately: Spoon flour into the measuring cup and level it off, or use a kitchen scale for precise measurements.

Use Room Temperature Ingredients: Cold ingredients don’t mix as well, so let them sit out ahead of time to reach room temperature.

Chill Cake Layers: Freeze the cake layers for about 15 minutes before assembling. This makes them easier to handle and frost.

Piping Bag Alternatives: If you don’t have piping bags, use sturdy freezer Ziplock bags. Cut a 1 cm hole in the corner for piping.

Prevent Frosting Melting: If the heat from your hands affects the frosting, wrap the piping bag in paper towels or a thin kitchen towel.

Make It Vegan/Dairy-Free: Substitute buttermilk and heavy cream with your favorite dairy-free milk, use vegan butter, and replace eggs with an egg replacer.

Check Frosting Consistency: Ensure the buttercream is the right texture for easy decorating and proper cake structure.

Troubleshoot Cake Issues: If your cake layers don’t turn out as expected, refer to a cake troubleshooting guide for solutions.

Make-Ahead and Storage Tips:

Freeze Cake Layers: Bake and freeze the cake layers in advance to break up the process. Thaw before assembling.

Store Frosting: Frosting can be made ahead and stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. Stir well after thawing to restore smoothness.

Store Frosted Cake: A frosted cake can be kept in the fridge for up to a week or in the freezer for up to a month. The buttercream helps lock in moisture, keeping the cake fresh.

Leftover Storage: If you have leftover cake, cover the cut section with frosting to keep it moist. Store in the fridge for up to a week.

Nutrition

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Find it online: https://lunchlime.com/the-perfect-heart-cake-in-3-simple-steps/