Description

Celebrate love with this charming heart-shaped chocolate cake made using a clever geometric technique with square and round pans. Finished with a fresh, flecked strawberry buttercream, it offers a perfect balance of deep cocoa and bright fruit flavors for a truly romantic treat.

Ingredients

6 oz bittersweet chocolate chips
1/2 cup boiling water
1 cup unsalted butter, softened
2 cups granulated sugar
3 large eggs, separated
1 tsp vanilla extract
2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup butter, softened (for frosting)
4 cups powdered sugar
1 tsp vanilla extract
1/2 cup finely chopped fresh strawberries
Pinch of salt

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Instructions

Whisk bittersweet chocolate chips and boiling water in a heatproof bowl until smooth and glossy; let cool to room temperature.
In a mixer, cream softened butter and sugar until light and fluffy, then beat in egg yolks, vanilla, and the cooled chocolate mixture.
In a separate bowl, whisk flour, cocoa, baking soda, and salt; add to the butter mixture alternately with buttermilk, starting and ending with the flour.
Beat egg whites in a clean bowl until soft peaks form, gently fold them into the chocolate batter, and pour into prepared square and round pans.
Bake at 350°F for 25 minutes; while cooling, beat frosting butter, powdered sugar, vanilla, salt, and strawberries until fluffy.
Place the square cake as a diamond, cut the round cake in half, and attach the semi-circles to the top sides of the square to form a heart before frosting the entire cake.

Notes

To ensure the best structure for assembly, allow the cakes to cool completely before cutting or frosting. If your frosting seems too soft due to the moisture in the fresh strawberries, simply chill it in the refrigerator for 15 to 20 minutes to firm it up before spreading over the cake layers.

Prep Time: 30 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American