Decadent Heart-Shaped Chocolate Truffle Cake

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This delightful Dark Chocolate Truffle Heart Cake is the perfect way to express your love and appreciation. It’s rich, moist, and packed with intense chocolate flavor, making it a guaranteed crowd-pleaser. Even better, it doesn’t require any fancy decorating skills to achieve a stunning presentation – the heart shape speaks for itself!

This recipe is surprisingly easy to follow, requiring minimal ingredients and straightforward steps. So, preheat your oven, gather your loved ones, and get ready to create a delicious memory.

Buy Heart Shape ChocoTruffle Cake With Fondant Roses Online
Buy Heart Shape ChocoTruffle Cake With Fondant Roses Online

Ingredients:

1 1/2 cups all-purpose flour

  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup unsweetened cocoa powder
  • 1 cup brewed hot coffee

  • Directions:

    1. Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans. Line the bottoms with parchment paper for easy removal.
    2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
    3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
    4. Gradually add the dry ingredients to the wet ingredients, alternating with the hot coffee. Mix until just combined, being careful not to overmix.
    5. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
    6. Let the cakes cool completely in the pans before frosting.

    Chocolate Truffle Frosting:

    1 cup heavy cream

  • 12 ounces bittersweet chocolate chips (60% cacao or higher)
  • 1/4 cup unsalted butter, softened
  • 1 teaspoon pure vanilla extract
  • Powdered sugar, for dusting (optional)

  • 1. In a small saucepan, heat the heavy cream over medium heat until simmering. Remove from heat.
    2. Add the chocolate chips to the hot cream and let sit for 5 minutes. Stir until smooth and glossy.
    3. Once slightly cooled, whisk in the softened butter and vanilla extract until fully incorporated.
    4. Let the frosting cool and thicken slightly before frosting the cake.

    Assembly:

    1. Once the cakes are cool, place one cake layer on a serving platter. Spread a generous amount of chocolate truffle frosting evenly over the top.
    2. Carefully flip the second cake layer upside down and place it on top of the first layer, creating a heart shape. Frost the entire cake with the remaining chocolate truffle frosting.
    3. For an extra touch of elegance, dust the top of the cake with powdered sugar (optional).

    Nutrition Facts:

    (Please note that this is an approximate nutritional value and may vary depending on the specific ingredients used.)

    Serving size: 1 slice

  • Calories: 450
  • Fat: 25g
  • Saturated Fat: 15g
  • Cholesterol: 75mg
  • Sodium: 180mg
  • Carbohydrates: 50g
  • Sugar: 40g
  • Protein: 5g

  • Conclusion:

    This Dark Chocolate Truffle Heart Cake is a delightful dessert for any occasion, perfect for Valentine’s Day, anniversaries, or simply to show someone you care. With its rich chocolate flavor and moist crumb, it’s sure to be a hit with everyone who tries it.

    So, why not give this recipe a try and create a delicious masterpiece that expresses your love through the language of chocolate?

    FAQs:

    1. Can I use a different type of chocolate for the cake batter?

    Absolutely! While we recommend using unsweetened cocoa powder for the most intense chocolate flavor, you can substitute it with Dutch-processed cocoa powder for a slightly milder taste.

    2. How can I tell if my cake is done baking?

    The best way to check if your cake is done is to insert a toothpick into the center. If it comes out clean, the cake is good to go! If the toothpick has batter clinging to it, bake for a few more minutes and check again.

    3. What if I don’t have buttermilk?

    No problem! You can easily make your own buttermilk substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for 5 minutes before using.