Heart-Shaped Chocolate Ganache Cake for Sweethearts Everywhere
This Heart-Shaped Chocolate Ganache Cake captivates with rich flavors and a visually stunning presentation, perfect for any occasion.
Equipment
- 8x8 inch square pan
- Mixing bowls
- Whisk
- Spatula
- - Toothpick
- Wire rack
- Saucepan
- cookie cutter
Ingredients
For the Cake
- 1 cup Unsalted Butter Adds richness and moisture; if using salted butter, reduce additional salt.
- 1 cup Granulated White Sugar Substitute with brown sugar for added depth.
- 2 large Large Eggs At room temperature for best results.
- 3/4 cup Dutch-Processed Cocoa Delivers a deep chocolate flavor.
- 1 cup Hot Boiled Water Enhances cocoa's flavor and ensures moisture.
- 1 1/2 cups All-Purpose Flour Use a gluten-free flour blend for a gluten-free option.
- 1 teaspoon Baking Soda Acts as a leavening agent.
- 1 teaspoon Baking Powder Helps the cake rise.
- 1/2 teaspoon Fine Salt Balances sweetness and enhances chocolate flavor.
For the Ganache
- 8 ounces Dark Chocolate (60% cocoa) The star ingredient for the ganache.
- 1 cup Heavy Cream Adds richness and makes the ganache smooth.
- 2 tablespoons Light Corn Syrup Provides shine and prevents crystallization.
For the Decorations
- Sprinkles, Edible Flower Petals, etc. Add a touch of creativity and charm.
Instructions
Baking Instructions
- Preheat your oven to 350°F (175°C) and line an 8x8 inch square pan with parchment paper.
- In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, Dutch-processed cocoa, and fine salt until well combined.
- In another bowl, mix the hot boiled water with the cocoa powder, stirring until smooth and allow to cool a bit.
- Beat the unsalted butter and granulated sugar in a mixing bowl until fluffy and light—about 3-5 minutes.
- Add the eggs one at a time, beating after each addition until fully incorporated.
- Gradually alternate adding the dry ingredient mixture and the cocoa mixture to the butter and egg mixture, starting and finishing with dry ingredients.
- Pour the batter into your prepared pan and bake for about 25 minutes, or until a toothpick inserted comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes before lifting it out and cooling completely on a wire rack.
- For the ganache, heat the heavy cream and light corn syrup in a saucepan until it just begins to simmer, then stir in the chopped dark chocolate until melted and smooth.
- Once the cake has cooled, use a heart-shaped cookie cutter to cut out cake hearts.
- Generously pour the chocolate ganache over the cut cake hearts and let sit at room temperature until set, about 30 minutes.
- Add sprinkles or edible flower petals as desired.
Notes
Allow the cake to cool completely before cutting to maintain shape. Get creative with your toppings for a unique touch.