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Decadent Chocolate Heart Cake Recipe Easy Homemade Ganache Dessert

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A rich, moist chocolate heart cake topped with a glossy, silky homemade ganache. Perfect for celebrations and easy enough for beginners.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free option)
  • 1 cup (200g) granulated sugar
  • ¾ cup (75g) unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 2 large eggs, room temperature
  • ½ cup (120ml) whole milk (use dairy-free milk if needed)
  • ½ cup (120ml) vegetable oil or melted coconut oil
  • 2 tsp vanilla extract
  • ½ cup (120ml) boiling water
  • 8 oz (225g) semi-sweet or bittersweet chocolate, finely chopped
  • ¾ cup (180ml) heavy cream (use coconut cream for dairy-free)
  • 1 tbsp unsalted butter, softened (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour your heart-shaped cake pan, or line it with parchment paper.
  2. In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk the eggs and sugar until pale and fluffy, about 2-3 minutes. Add the milk, oil, and vanilla extract, mixing until combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula. Do not overmix.
  5. Slowly pour the boiling water into the batter while stirring. The batter will be thin.
  6. Transfer the batter to the prepared pan, smoothing the top and tapping gently to release air bubbles.
  7. Bake for 30-35 minutes. Insert a toothpick into the center; it should come out with a few moist crumbs but no wet batter.
  8. Let the cake cool in the pan on a rack for 15 minutes, then invert onto the rack to cool completely.
  9. Heat the cream in a small saucepan over medium heat until it just starts to simmer. Pour over chopped chocolate in a heatproof bowl. Let sit 2-3 minutes, then stir until smooth and glossy.
  10. Stir in softened butter for extra shine. Let ganache cool slightly until thick but pourable.
  11. Place the cooled cake on a plate or stand. Pour ganache evenly over the top, letting it drip over the sides.
  12. Refrigerate the cake for at least 1 hour to set the ganache. Bring to room temperature 15 minutes before slicing.

Notes

Use room temperature eggs and milk for smooth batter. Fold gently to keep batter light. Avoid overheating cream for ganache to prevent grainy texture. Let cake cool fully before glazing. Chill ganache if too runny or warm gently if too thick.

Nutrition

Keywords: chocolate cake, heart cake, ganache, homemade dessert, easy chocolate cake, Valentine's Day dessert, moist chocolate cake

Find it online: https://emmayum.com/decadent-chocolate-heart-cake-recipe-easy-homemade-ganache-dessert/