Heart-Shaped Chocolate Cake
A rich, decadent chocolate cake shaped like a heart, perfect for special occasions and gatherings.
Ingrédients
Dry Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 3/4 cup Unsweetened cocoa powder
- 1 1/2 teaspoons Baking powder
- 1 1/2 teaspoons Baking soda
- 1 teaspoon Salt
Wet Ingredients
- 2 large Eggs
- 1 cup Whole milk Can substitute with almond or oat milk.
- 1/2 cup Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water Important for cake moisture.
Toppings
- Fresh strawberries For topping.
- Whipped cream Optional, for serving.
Instructions
Preparation
- Gather all the ingredients and preheat your oven to 350°F (175°C). Grease and flour a heart-shaped cake pan.
Mixing
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until well mixed.
- Add eggs, whole milk, vegetable oil, and vanilla extract. Beat for about 2 minutes on medium speed until well blended.
- Carefully stir in the boiling water to achieve a thin batter.
Baking
- Pour the batter into the prepared cake pan. Bake for about 30-35 minutes.
- Check with a toothpick; if it comes out clean, the cake is ready.
Cooling and Serving
- Let the cake cool in the pan for approximately 10 minutes, then transfer to a wire rack to cool completely.
- Top with fresh strawberries and whipped cream before serving.
Notes
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. For longer storage, consider freezing.