Martha Stewart Recipe: Easy Heart-Shaped Chocolate Cake

Martha Stewart Recipe: Easy Heart-Shaped Chocolate Cake
Easy Heart-Shaped Chocolate Cake
Martha Steward Recipe
Easy Heart-Shaped Chocolate Cake

What says true love better than a dessert in the shape of a heart? This simple cake recipe requires no special baking pan, just a little ingenuity and a lot of love. 

8
Servings
931
Calories Per Serving
Deliver Ingredients

Notes

Recipe courtesy of Martha Stewart.

Ingredients

For the cake

  • 3/4 cup unsweetened Dutch cocoa powder, plus more for pans
  • 1½ cups all-purpose flour
  • 1½ cups sugar
  • 1½ teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 3/4 cup low-fat buttermilk
  • 3/4 cup warm water
  • 3 tablespoons safflower oil
  • 1 teaspoon pure vanilla extract

For the Chocolate Frosting

  • 2¼ cups confectioners' sugar
  • ¼ cup unsweetened cocoa powder
  • Pinch of salt
  • 6 ounces cream cheese, room temperature
  • 1½ sticks unsalted butter, softened
  • 9 ounces bittersweet chocolate, melted and cooled slightly
  • 3/4 cup creme fraiche, or sour cream

Directions

For the cake

Preheat oven to 350 degrees. Butter two 8-inch round cake pans (2 inches deep); dust with cocoa. Sift cocoa, flour, sugar, baking soda, baking powder, and salt into the bowl of a mixer. Beat on low speed until just combined. Raise speed to medium, and add eggs, buttermilk, water, oil, and vanilla. Beat until smooth, about 3 minutes. Bake two 8-inch cakes, placing part of the batter in a round pan, the rest in a square pan.

Divide batter between pans. Bake until set and a toothpick inserted into the centers comes out clean, about 35 minutes. Let cool for 15 minutes. Turn out from pans. Transfer, face up, to wire racks. Let cool completely, level the tops, and cut the round cake in half. Arrange as shown, leveled sides down, then frost to finish

For the Chocolate Frosting

Sift together sugar, cocoa, and salt.

Beat cream cheese and butter with a mixer on medium-high speed until smooth. Reduce speed to medium-low; gradually add sugar-cocoa mixture, and beat until combined. Pour in chocolate in a slow, steady stream. Add crème fraîche; beat until combined.

Spread 2 cups chocolate frosting onto top of 1 cooled layer. Top with remaining layer; frost top and sides with remaining 2 cups frosting.

Nutritional Facts

Total Fat
47g
67%
Sugar
9g
10%
Saturated Fat
14g
58%
Cholesterol
48mg
16%
Carbohydrate, by difference
125g
96%
Protein
14g
30%
Vitamin A, RAE
132µg
19%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
87mg
9%
Choline, total
27mg
6%
Fiber, total dietary
22g
88%
Fluoride, F
1µg
0%
Folate, total
136µg
34%
Iron, Fe
12mg
67%
Magnesium, Mg
32mg
10%
Manganese, Mn
1mg
56%
Niacin
5mg
36%
Phosphorus, P
161mg
23%
Riboflavin
1mg
91%
Selenium, Se
21µg
38%
Sodium, Na
282mg
19%
Thiamin
1mg
91%
Water
78g
3%
Zinc, Zn
1mg
13%

Martha Stewart Shopping Tip

Plan out and shop for a week's worth of dinners. Keep essential oils, spices, and herbs in your pantry at all times.

Martha Stewart Cooking Tip

Applesauce and plain yogurt are good fat substitutes in most recipes. For maximum texture and flavor, replace no more than half the amount of the fat listed in the recipe.