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Easy Heart-Shaped Chocolate Cake

Martha Stewart Recipe: Easy Heart-Shaped Chocolate Cake

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. 


Recipe courtesy of Martha Stewart.


For the cake

  • 3/4 Cups unsweetened Dutch cocoa powder, plus more for pans
  • 1½ Cup all-purpose flour
  • 1½ Cup sugar
  • 1½ Teaspoon baking soda
  • 3/4 Teaspoons baking powder
  • 3/4 Teaspoons salt
  • 2 large eggs
  • 3/4 Cups low-fat buttermilk
  • 3/4 Cups 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
  • sticks unsalted butter, softened
  • 9 Ounces bittersweet chocolate, melted and cooled slightly
  • 3/4 Cups creme fraiche, or sour cream


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.