Heart-Shaped Chocolate Ganache Cake to Win Their Heart
This Heart-Shaped Chocolate Ganache Cake is a perfect romantic dessert for Valentine's Day.
Equipment
- stand mixer
- - 8x8-inch square pan
- Whisk
- - Cookie cutter
- Spatula
- - Saucepan
Ingredients
For the Cake
- 1 cup Unsalted Butter Adds richness and moisture.
- 1.5 cups Granulated White Sugar Sweetens cake and contributes to its delightful texture.
- 2 Large Eggs Provides essential structure and moisture.
- 0.75 cups Dutch-Processed Cocoa Enhances chocolate flavor.
- 1 cup Hot Boiled Water Blooms cocoa for better flavor extraction.
- 1.75 cups All-Purpose Flour Ensures the necessary structure.
- 1 teaspoon Baking Soda Helps the cake rise beautifully.
- 1 teaspoon Baking Powder Helps the cake rise beautifully.
- 0.5 teaspoon Fine Salt Elevates the flavor profile.
For the Ganache
- 8 ounces Dark Chocolate (60% cocoa) Forms the ganache.
- 1 cup Heavy Cream Creates a luxuriously smooth ganache texture.
- 0.25 cup Light Corn Syrup Adds shine and balances bitterness.
Instructions
Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8 inch square pan with parchment paper.
- In a bowl, mix flour, baking powder, baking soda, and salt; whisk until evenly mixed.
- In another bowl, mix cocoa powder with hot boiled water until smooth; let it cool slightly.
- Cream the butter and granulated sugar in a stand mixer until light and fluffy, about 8 minutes. Add the eggs one at a time.
- Alternate adding the flour mixture and cocoa mixture, mixing gently until just combined.
- Pour the batter into the prepared pan and bake for about 25 minutes. Let cake cool completely.
- In a saucepan, heat heavy cream and corn syrup until just simmering, remove from heat and add chopped dark chocolate.
- Once cooled, cut the cake into heart shapes with a cookie cutter.
- Pour the ganache over heart shapes, using a spatula to smooth it out. Decorate with sprinkles or edible flowers.
Notes
Serve with a scoop of vanilla ice cream for an extra creamy delight.