Perfect for a romantic occasion, this heart shape chocolate cake is guaranteed to make you smile! With a tasty cream filling and raspberry topping, you’ll find it hard to resist.
Easy Heart Shape Chocolate Cake
Whether you’re celebrating Valentine’s day, an anniversary or simply want to spoil your loved ones, this cute heart cake will go down a treat. It’s very easy to make yet definitely has the wow factor.
Heart Shape Cake Equipment
If you have a heart shaped cake tin, that’s ideal. The best size for this recipe is 9 inches (22 cm) but a 7 inch heart cake pan or larger will also work well. We like springform pans or silicone cake tins which release the cake easily.
Don’t worry if you don’t have a heart cake tin, you can use a round tin instead. When the cake is cooked and has cooled down, cut a quarter from the top, then cut the top curve off.
Flip over this top curve piece and use it as a guide to cut the bottom curve off. Place this piece at the bottom with its pointy part down. Then trim the top parts to a curved shape and cover with icing.
Alternatively, use a round and square pan together. Cut the cooked and cooled round cake down the middle. Place the two pieces either side of the square cake and cover with frosting.
A useful piece of equipment for melting chocolate is a stainless steel double boiler pot. This will prevent the chocolate from burning and can also be used for melting butter, cheese and candy.
Heart Shape Cake Making Tips
When deciding what type of chocolate to use, we recommend using high quality baking chocolate or couverture chocolate.
It’s best to leave the cake to rest on a wire rack once you’ve removed it from the tin. The only tricky thing when making this heart shaped treat is to cut the cake in half evenly.
Make sure that the cake is chilled in the refrigerator, because a cold cake is much sturdier than a warm one. Then use a long bladed well sharpened knife to cut in half with a gentle sawing motion.
Another good tip is to use a sharp knife to gently scour around the the middle of your cake. Then cut a piece of string to fit around the circumference of your cake, with enough string to be able to cross the ends over in your hands. Place the string on the scoured line of the middle of the cake, cross over the ends and gently pull.
Chocolate Cake Toppings
If you have the time, you could make buttercream roses or hearts to add to your chocolate heart cakes. We like these quick and easy ideas using items that you may already have in your pantry or refrigerator:
- Chocolate Truffles
- Edible rose petals
- Heart shape chocolate pieces
- Fresh raspberries
- Fresh strawberries
- Sprinkles
Chocolate Cake Serving Suggestions
Enjoy this chocolate heart shaped cake with pouring cream or vanilla ice cream. This chocolate cake recipe from scratch will keep for several days in the refrigerator if you wrap it in kitchen foil or place it in an airtight plastic storage container.
It’s best eaten fresh, but if you choose to freeze it, make sure that it’s thoroughly dethawed before eating.
Heart Shape Chocolate Cake Recipe
Here is the complete recipe for this romantic heart shaped cake, with a full list of ingredients.
Easy Heart Shape Chocolate Cake
A rich, satisfying chocolate cake in a fun heart shape.
Ingredients
Cake
- 180 g self-raising flour
- 180 g caster sugar
- 180 g soft unsalted butter
- 3 large eggs
- 30g cocoa powder
- 2 tbsp milk
Icing
- 200 g dark or semi-sweet chocolate
- 30 g soft unsalted butter
- 2 tbsp raspberry conserve or jam
Filling
- 200 ml double cream
- 150 g fresh raspberries
- 1 tsp vanilla essence (optional)
Instructions
- Preheat your oven to 180C / 350F /Gas Mark 4.
- Grease the base of a 9 inch (22 cm) heart-shaped or round cake tin.
- Combine all the ingredients in a mixing bowl, then whisk using an electric whisk until completely blended.
- Pour into the cake tin and smooth the top with a spatula.
- Bake for 35 to 40 minutes until the cake has fully risen.
- Remove the cake from the tin and allow to cool on a wire rack.
- Whisk the cream for the filling using the electric whisk until stiff peaks form. Gently fold in the raspberries.
- Slice the cake into two layers with a sharp knife.
- Spread the whipped cream and raspberry mixture onto the bottom layer.
- Place the top layer on the cake and press down firmly.
- Prepare the icing by melting the conserve in a small pan until runny. Spread over the top of the cake with a spatula.
- Melt the butter and chocolate in a bowl over a pan of boiling water. Don't allow the bowl to touch the water. Alternatively, use a double boiler pot. Once melted, leave to cool.
- Spread the chocolate over the top of the cake. Allow to set for 1 hour or more.
- Serve on its own or with pouring cream.
Notes
You can decorate this heart-shaped cake with sprinkles, edible rose petals or ready made chocolate hearts.
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