Dark Chocolate Heart Cake

Catherine Cappiello Pappas


Cloaked in fudgy dark chocolate, this cake is the ultimate way to serve up something sweet this Valentine’s Day. Adorned with strawberry mouse marshmallow hearts courtesy of Peeps Marshmallows and shavings of chocolate candies on top, you will fall in love with dessert.


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10 Min
20 Min


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  • ·
    for the cake:
  • ·
    1 cup sifted flour
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    1/3 cup cocoa powder
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    ¼ teaspoon baking powder
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    ¼ teaspoon baking soda
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    ¼ cup vegetable oil
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    1/3 cup brown sugar
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    1 tablespoon vanilla extract
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    3 large eggs
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    ½ cup buttermilk
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    ¼ cup dark chocolate chips
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    for the chocolate ganache:
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    8 oz. dark chocolate
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    1 tablespoon cream
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    for decorating:
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    1 chocolate hazelnut candy
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    peeps strawberry mousse marshmallow hearts

How to Make Dark Chocolate Heart Cake


  1. Preheat oven to 350 degrees F.

    Butter two 8-inch cake pans and line with parchment paper. Butter the parchment paper and dust with cocoa powder.

    In medium bowl sift flour, cocoa powder, baking powder and baking soda. Set aside.

    In the bowl of a stand mixer, whip together oil, sugar, vanilla, and eggs.

    Add dry ingredients and buttermilk to the oil mixture, alternating between the two. Fold in chocolate chips.

    Pour batter evenly into each pan and bake for 20 minutes or until cake tester comes clean.

    Turn over to a cooling rack.

    In a double broiler, melt chocolate and cream for ganache.

    For Assembly:

    One a cake stand or plate, turn one cake over upside down. Peel off parchment paper. Spoon enough ganache in the center and spread out evenly over cake. Place the other cake right side up. Spread the rest of the ganache over and around the cakes. Before the chocolate sets, place marshmallow hearts all around.

    Sprinkle with shavings of a chocolate hazelnut candy if desired.

    Serve with whipped cream if desired and always with a cup of coffee!

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