This one bowl chocolate heart cake is easy to prepare and also irresistible. Topped with a delicious chocolate ganache that is simply amazing.
Recipe for chocolate heart cake:
250 gram (2 cups) plain flour (all-purpose flour)
210 grams (1 cup) white granulated sugar
55 grams (1/2 cup) unsweetened dark cocoa powder(see notes below if using hersheys)
2 teaspoons baking powder
1/2 teaspoon salt
85 ml(1/3 cup) vegetable oil
2 large eggs
180 ml (3/4 cup) milk
1 tablespoon vanilla extract
180ml (3/4 cup) boiling water mixed with
2 teaspoons instant coffee powder
Notes:
– INSTANT COFFEE POWDER is optional, but it brings out the intense CHOCOLATE flavor of the cocoa powder and it won’t really be tasted in the cake
– I USED a dark dutch process cocoa powder which has been alkalinized, but if you have hersheys or the lighter natural cocoa powder which is acidic in nature, substitute 1 teaspoon of the baking powder in the recipe with 1/4 teaspoon of baking soda .
– WHEN BAKING let the cake bake for 10 mins in 150ºC and then increase the temperature to 170ºC. THis way the cake doesnt burn on the sides while the middle is still raw. And also cover the top with aluminum doil if it starts to darken a lot before it’s cooked.
– BE AWARE that the cake might crack a bit at the top when it’s ready, but that’s okay. Simple flip it over when it is cooled completely and frost or ice the flatter bottom side.
CHOCOLATE GANACHE WITH COCOA POWDER(no cream , no chocolate):
3/4 cup powdered sugar
(or granulated sugar +
1 teaspoon corn flour)
1/2 cup cocoa powder
1/2 cup milk(115 ml )
1/3 cup unsalted butter 5 tbsp 70 g
Pour milk into a saucepan
heat up a bit and add sugar, cocoa powder
Mix and add the unsalted butter
keep stirring until it is
well incorporated and thickens
let it cool and use
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