Valentine's Day Heart-Shaped Chocolate Cake
From this day forward, any time you get a craving for chocolate cake, this is the only recipe you need. It's light and fluffy and has the perfect amount of sweetness without feeling too indulgent. It's also super simple to make, and between your fridge and your pantry, you'll likely already have all the ingredients you need on hand to bake it in a pinch.
I first came across this recipe after Diala Canelo (of Diala's Kitchen) posted it to her baking want.board on Wantfolio. She and her daughter love baking together and after browsing for dessert recipes on Wantfolio, they came across the recipe on Apt. 2B Baking Co. blog by Yossy Arefi, who herself had found it on the blog Smitten Kitchen and modified it slightly. Diala shared her own results of this recipe with this tasty photo:
I've made this cake three times now since seeing this mouthwatering photo! I further modified the recipe by making a few ingredient substitutions - in the cake I used coconut cream instead of sour cream, and for the frosting I used coconut milk instead of milk. In order to dye the frosting pink I used white chocolate chips instead of chocolate chips. And of course, I used a heart-shaped pan for Valentine's Day!
Here's the recipe so you can make this delicious dessert yourself:
- 6 tbsp (1/3 cup) unsalted butter, at room temperature
- 3/4 cup firmly packed dark or light brown sugar
- 2 tbsp (25 grams) granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 tbsp strong coffee (or 2 tablespoons water mixed with 1/2 teaspoon instant coffee)
- 2 tsp vanilla extract
- 3/4 cup coconut cream (tip: store a can of coconut milk in the fridge so the water and milk separate; open can and skim the thick cream off the top)
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 55 grams (about 1/4 of a 225g package) white chocolate chips, melted and cooled
- 1 1/2 cups powdered sugar
- 1/2 cup unsalted butter, at room temperature
- 1 tbsp coconut milk, plus more as necessary (if mixture isn't moist enough, slowly add more coconut 1/2 tsp at a time)
- 1/2 tsp vanilla extract
- pinch of salt
Preheat oven to 350ºF. Line an 8-inch square pan (or in this case, a heart-shaped pan!) with parchment paper. Butter and flour the paper and exposed parts of the pan.
Whisk together flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, beat the butter and sugars together until fluffy, about 4 minutes. Add the egg, egg yolk, vanilla extract, and coffee, then add in the coconut cream.
Fold in the dry ingredients until just combined, then pour the batter evenly into the pan. Bake until a cake tester inserted into the centre comes out clean, about 20-25 minutes.
Set cake on rack to cool. Make the frosting while cake cools.
Add all frosting ingredients to a large bowl and beat until smooth and fluffy. Add more coconut milk as necessary.
Spread the frosting evenly over the cooled cake and decorate with nonpareils (a.k.a. sprinkles!). Invite a friend over and enjoy!
For more yummy recipes, whether you're looking for desserts or dinner, browse the Food category on Wantfolio. Sign up for your own account so you can customize your reading list and follow your favourite food blogs!
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