I find so much joy in making a special dessert for someone I care about, and this Heart-Shaped Chocolate Cake is my go-to for anniversaries and, of course, Valentine’s Day. It’s rich and deeply chocolatey, with a wonderfully moist, tender crumb that feels truly decadent. Julia’s note: I always use a high-quality Dutch-processed cocoa powder here; its deep, smooth flavor makes a noticeable difference in the final cake.
What makes this recipe a standout is its reliability. The method uses boiling water, a classic technique that guarantees a moist cake every time, and the two-ingredient ganache is practically foolproof. It’s an impressive dessert that comes together with simple ingredients and straightforward steps, perfect for making any occasion feel a little more special.
Achieve a Perfectly Moist Crumb
The secret to this cake’s tender, moist texture is the boiling water added at the end. This technique, sometimes called a boiling water or blackout cake method, does two important things. First, it “blooms” the cocoa powder, which intensifies the chocolate flavor for a richer result. Second, it adds significant moisture and creates a very thin batter. Don’t be alarmed by the consistency; this is exactly what you want. It results in a light, soft crumb that stays fresh for days. Just be sure to mix gently until just combined to avoid developing too much gluten, which can make the cake tough.
Mastering a Silky Chocolate Ganache
A great ganache is all about technique, not complexity. For a perfectly smooth and glossy finish, start by chopping your dark chocolate very finely. Smaller, uniform pieces melt more evenly and quickly, preventing lumps. When you pour the hot cream over the chocolate, let it sit undisturbed for a few minutes. This allows the heat to gently penetrate the chocolate. Then, stir slowly from the center outwards. This creates a stable emulsion, resulting in that beautiful, silky sheen. Rushing the process or whisking too aggressively can cause the ganache to break or become grainy.
Tips for Precise Baking
This cake bakes relatively quickly, so keep an eye on it. The most reliable way to check for doneness is with a wooden skewer or toothpick inserted into the center; it should come out clean or with a few moist crumbs attached, but no wet batter. Ovens can have hot spots, so I recommend rotating the pan halfway through the baking time for an even rise. Once baked, allowing the cake to cool in the pan for just 10 minutes is crucial. This lets it set up slightly, making it much easier to invert onto a wire rack without breaking or cracking.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Servings: 8-10 slices
- Difficulty: Medium
Ingredients
For the Chocolate Cake
- 220 g all-purpose flour (1 3/4 cups)
- 400 g granulated sugar (2 cups)
- 75 g unsweetened cocoa powder (3/4 cup)
- 6 g baking powder (1 1/2 tsp)
- 6 g baking soda (1 1/2 tsp)
- 5 g salt (1 tsp)
- 100 g large eggs (2), room temperature
- 240 g milk (1 cup)
- 120 g vegetable oil (1/2 cup)
- 8 g vanilla extract (2 tsp)
- 240 g boiling water (1 cup)
For the Chocolate Ganache
- 200 g dark chocolate, finely chopped
- 240 g heavy cream (1 cup)
For Garnish (Optional)
- Chocolate shavings
- Powdered sugar, for dusting
Step-By-Step Instructions
- Preheat Oven and Prepare Pan
Set your oven to 350°F (175°C). Grease and flour a 9-inch heart-shaped cake pan. Alternatively, line the bottom with parchment paper and grease the sides to ensure the cake releases cleanly.
- Mix Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting aerates the ingredients and removes lumps, which helps create a uniform, tender crumb.
- Combine Wet Ingredients
In a separate medium bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. Be careful not to overmix.
- Add Boiling Water
Carefully pour the boiling water into the batter. Stir gently until the mixture is smooth and fully incorporated. The batter will be very thin; this is normal and is the key to a moist cake.
- Bake the Cake
Pour the batter into your prepared pan. Bake for 30 to 35 minutes. To check for doneness, insert a toothpick into the center—it should come out clean. Let the cake cool in the pan on a wire rack for 10 minutes before carefully inverting it onto the rack to cool completely.
- Prepare the Ganache
Place the finely chopped dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer around the edges. Immediately pour the hot cream over the chocolate. Let it stand for 3-4 minutes to melt the chocolate, then stir gently until the ganache is completely smooth and glossy.
- Assemble the Cake
Ensure the cake is completely cool before frosting. Pour the ganache over the top of the cake, using an offset spatula to gently guide it over the sides. Let the ganache set at room temperature for about 30 minutes, or until it’s firm to the touch.
- Garnish and Serve
If desired, decorate the cake with chocolate shavings or a light dusting of powdered sugar just before serving. Slice and enjoy.
If you enjoy this dish, try our Red Velvet Cake for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Coffee-Infused: Add 1 tablespoon of instant espresso powder to the dry ingredients to deepen the chocolate flavor.
- Fruity Center: Carefully slice the cooled cake in half horizontally and spread a thin layer of raspberry jam between the layers before adding the ganache.
- Salted Chocolate: After spreading the ganache, sprinkle a pinch of flaky sea salt over the top for a sophisticated sweet-and-salty contrast.
- White Chocolate: For a different look and flavor, substitute the dark chocolate with an equal amount of white chocolate in the ganache.
- Extra Texture: Fold 150 g (1 cup) of semi-sweet chocolate chips into the batter just before pouring it into the pan.
Make-Ahead, Storage & Reheat
Store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is warm, you can refrigerate it for up to one week. Let it sit at room temperature for about 30 minutes before serving to allow the ganache and crumb to soften.
Nutrition
- Serving size: 1 slice
- Calories: 450 kcal
- Protein: 6 g
- Fat: 22 g
- Carbohydrates: 60 g
-
Estimates only.
FAQ
Why is my cake batter so thin and watery before it is baked?
The boiling water creates a very thin batter, which is intentional. This technique blooms the cocoa and adds significant moisture, resulting in a super-soft crumb.
My cake turned out dense and heavy instead of light and moist. Why?
A dense crumb usually comes from overmixing the batter after adding flour. Mix only until the streaks of flour disappear to keep the gluten from overdeveloping.
Is there a good way to save my cake if it came out a bit too dry?
You can often rescue a dry cake. Gently brush a thin layer of simple syrup over the cooled cake layers before frosting to add moisture back into the crumb.
What’s the secret to getting clean, beautiful slices with the ganache?
For clean cuts, chill the cake briefly so the ganache firms up. Then, dip a long, sharp knife in hot water and wipe it dry between each and every slice.
Can I successfully freeze this chocolate cake for longer storage?
Yes, this cake freezes well. Let it cool completely, then wrap the unfrosted layers tightly in plastic wrap and foil. It will keep for up to two months.
Does it matter if I use Dutch-process or natural cocoa powder?
The type of cocoa matters for leavening. This recipe is balanced for natural cocoa powder, so stick with that for the best rise and intended flavor profile.
How can I adapt this recipe for a 9-inch round or 8×8-inch pan?
These pans work well with this batter amount. Since the depth will be different, start checking for doneness 5 to 10 minutes earlier than the recipe states.
Can I make this cake gluten-free without ruining the soft texture?
Use a 1-to-1 gluten-free flour blend that contains xanthan gum. The crumb may be slightly denser, but it will still be very moist and rich in flavor.
Heart-Shaped Chocolate Cake with Silky Ganache
Equipment
- 9-inch heart-shaped cake pan
- Mixing bowls
- Whisk
- Spatula
- Heatproof bowl
- Small saucepan
- Offset spatula
- Wire rack
Ingredients
- 220 g all-purpose flour
- 400 g granulated sugar
- 75 g unsweetened cocoa powder
- 6 g baking powder
- 6 g baking soda
- 5 g salt
- 100 g large eggs (about 2), room temperature
- 240 g milk
- 120 g vegetable oil
- 8 g vanilla extract
- 240 g boiling water
- For the Chocolate Ganache
- 200 g dark chocolate finely chopped
- 240 g heavy cream
- For Garnish (Optional)
- Chocolate shavings
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9-inch heart-shaped cake pan or line the bottom with parchment and grease the sides.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
- Carefully add the boiling water to the batter and stir gently until smooth. The batter will be thin, which is normal.
- Pour the batter into the prepared pan and bake for 33 minutes or until a toothpick inserted in the center comes out clean or with moist crumbs.
- Cool the cake in the pan on a wire rack for 10 minutes, then invert onto the rack to cool completely.
- To prepare the ganache, place finely chopped dark chocolate in a heatproof bowl.
- Heat the heavy cream in a small saucepan over medium heat until it begins to simmer around the edges.
- Pour the hot cream over the chocolate and let it sit undisturbed for 3 to 4 minutes.
- Stir gently from the center outward until the ganache is completely smooth and glossy.
- Once the cake is completely cool, pour the ganache over the top and gently spread it with an offset spatula to cover the sides.
- Let the ganache set at room temperature for about 30 minutes until firm to the touch.
- If desired, garnish with chocolate shavings or a dusting of powdered sugar before serving.
