Heart-Shaped Chocolate Cake
A delightful and moist chocolate cake shaped like a heart, topped with whipped cream and fresh strawberries, perfect for celebrations of love and affection.
Ingrédients
For the Cake
- 1.75 cups all-purpose flour Can substitute with gluten-free flour.
- 1.5 cups granulated sugar
- 0.75 cups unsweetened cocoa powder Use Dutch-processed for deeper flavor.
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs Can substitute with flax eggs for vegan.
- 1 cup whole milk Can substitute with almond or oat milk.
- 0.5 cups vegetable oil Can use coconut oil for a healthier option.
- 2 teaspoons vanilla extract
- 1 cup boiling water For moist cake texture.
For the Whipped Cream Topping
- 1 cup heavy whipping cream Can substitute with coconut cream for dairy-free.
- 2 tablespoons powdered sugar
For Garnish
- as needed fresh strawberries For topping the cake.
Instructions
Preparation
- Gather all your ingredients and measure them carefully.
- Preheat your oven to 350°F (175°C).
- Grease and flour your heart-shaped cake pan thoroughly.
Making the Cake
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine.
- Add eggs, milk, vegetable oil, and vanilla extract. Beat on medium speed for 2 minutes.
- Carefully stir in the boiling water. The batter will be thin.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Cooling and Topping
- Let the cake cool in the pan for 10 minutes, then cool completely on a wire rack.
- Whip heavy cream with powdered sugar until soft peaks form.
- Spread whipped cream over the cooled cake.
- Garnish with fresh strawberries before serving.
Notes
Store leftovers in an airtight container in the fridge for up to one week. For longer storage, wrap and freeze for up to three months. Thaw in the fridge before serving.