Heart-Shaped Chocolate Ganache Cake for Sweet Moments
Rich and moist Heart-Shaped Chocolate Ganache Cake, perfect for Valentine's Day.
Equipment
- 8x8 inch square pan
- Mixing bowl
- Whisk
- Spatula
- heart-shaped cookie cutter
- Wire rack
Ingredients
For the Cake
- 1 cup Unsalted Butter Provide richness and moisture; can substitute with margarine or coconut oil.
- 1 cup Granulated White Sugar Essential for sweetness and texture.
- 2 Large Eggs Can use flax eggs or applesauce for vegan option.
- 3/4 cup Dutch-Processed Cocoa Imparts a deep chocolate flavor.
- 1 cup Hot Boiled Water Hot coffee is an alternative.
- 1 cup All-Purpose Flour Gluten-free flour blends can be used.
- 1 teaspoon Baking Soda Leavening agent necessary for proper texture.
- 1 teaspoon Baking Powder Leavening agent necessary for proper texture.
- 1/4 teaspoon Fine Salt Optional for low-sodium diets.
For the Ganache
- 8 ounces Dark Chocolate (at least 60% cocoa) Lends rich chocolate flavor perfect for ganache.
- 1 cup Heavy Cream Can substitute with coconut cream for dairy-free.
- 2 tablespoons Light Corn Syrup Adds shine and smoothness.
For the Decorations
- Decorations (sprinkles, edible flower petals, gumpaste flowers) Customize according to your style.
Instructions
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) and prepare an 8x8 inch square pan by lining it with parchment paper.
- Sift together the flour, baking powder, baking soda, and salt in a bowl.
- Combine the cocoa powder with hot boiled water in a heatproof bowl; whisk until smooth.
- Beat the butter and sugar together until light and fluffy, about 8 minutes. Add the eggs one at a time.
- Gradually mix in the flour mixture and cocoa mixture, alternating between the two until combined.
- Pour the batter into the prepared pan and bake for approximately 25 minutes, or until a toothpick comes out clean.
- Prepare the ganache by simmering the heavy cream and corn syrup, then stir in the dark chocolate.
- Cut out heart shapes from the cooled cake using a heart-shaped cookie cutter.
- Place the hearts on a wire rack and carefully pour ganache over them.
- Decorate the ganache hearts with your chosen toppings and let the ganache set before serving.
Notes
Allowing the cake to cool completely before cutting helps prevent crumbling.