Heart Shaped Chocolate Cherries Cream Cake
Celebrate love and indulgence with this Heart-Shaped Chocolate Cherries Cream Cake, the perfect dessert for special occasions like Valentine’s Day or anniversaries. This show-stopping treat boasts a moist, cocoa-rich chocolate cake, delicately layered with luscious cherry-infused whipped cream and finished with a silky dark chocolate ganache for an irresistible touch of decadence. The heart shape adds a romantic flair, making it as visually stunning as it is delicious. With simple ingredients and straightforward steps, this cake is ideal for both novice bakers and seasoned pros looking to impress. Top it with fresh cherries, chocolate shavings, or a dollop of whipped cream for a beautiful presentation that’s sure to steal hearts—and taste buds!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1.5 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 1 teaspoon Baking soda
- 0.5 teaspoons Salt
- 2 Eggs
- 1 cup Whole milk
- 0.5 cups Vegetable oil
- 2 teaspoons Vanilla extract
- 1 cup Boiling water
- 1 cup Heavy whipping cream
- 0.25 cups Powdered sugar
- 1 cup Cherry pie filling
- 8 ounces Dark chocolate (for ganache)
- 0.75 cups Heavy cream (for ganache)
- 1 tablespoon Butter (for greasing pan)
- 1 Heart-shaped cake pan
Instructions
Preheat your oven to 350°F (175°C) and grease a heart-shaped cake pan with butter. Lightly dust it with flour to prevent sticking.
In a large bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until smooth and well combined.
Slowly pour in the boiling water, mixing continuously. The batter will be thin—this is normal.
Pour the batter into the prepared heart-shaped cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
While the cake cools, whip the heavy cream with powdered sugar in a chilled bowl until stiff peaks form. Gently fold in the cherry pie filling to create the cream filling.
Once the cake is completely cool, slice it horizontally into two even layers using a serrated knife.
Spread the cherry cream filling over the bottom layer, then place the top layer back on.
To make the ganache, heat the heavy cream in a saucepan over medium heat until it begins to steam (do not let it boil). Remove from heat and pour it over the chopped dark chocolate in a bowl. Let it sit for 2 minutes, then stir until smooth.
Allow the ganache to cool slightly, then pour it over the assembled cake, spreading it evenly over the top and sides.
Refrigerate the cake for at least 30 minutes to set the ganache.
Decorate with additional cherries, whipped cream, or chocolate shavings if desired. Slice and serve!
Nutrition Facts
Calories |
822 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 21.6 g | 108% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 109 mg | 36% | |
| Sodium | 452 mg | 20% | |
| Total Carbohydrate | 97.3 g | 35% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 65.7 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 96 mg | 7% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 447 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
