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Heart Shaped Chocolate Cake with Cherries Recipe

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4 from 4 reviews

This delightful Heart Shaped Chocolate Cake with Cherries is a show-stopping dessert perfect for special occasions. Featuring layers of moist cocoa cake, luscious whipped cream filling, and sweet cherry pie topping, it is frosted beautifully with a rich chocolate whipped cream icing. The cake is assembled in charming heart-shaped pans, making it as visually appealing as it is delicious.

Ingredients

Cake

  • 2 eggs (separated)
  • 1 ½ cups granulated sugar (divided)
  • 1 ¼ cups all-purpose flour
  • ½ cup unsweetened cocoa powder (not dutch processed)
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 1 cup buttermilk

Whipped Cream Filling

  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract

Cherry Filling

  • 21 ounces canned cherry pie filling

Chocolate Whipped Cream Icing

  • ½ cup granulated sugar
  • ¼ cup unsweetened cocoa powder (not dutch processed)
  • 1 cup heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease three nine-inch heart-shaped cake pans with non-stick baking spray with flour or butter and flour for easy cake release.
  2. Beat egg whites: Separate eggs carefully. Using an electric mixer, beat the egg whites until foamy. Gradually add ½ cup sugar, a tablespoon at a time, beating constantly until stiff peaks form. Set aside.
  3. Mix dry ingredients: In a medium bowl, combine flour, 1 cup sugar, cocoa powder, baking soda, and salt. Mix well to distribute all ingredients evenly.
  4. Add wet ingredients: To the dry mix, add vegetable oil, buttermilk, and egg yolks. Beat with the mixer until the batter is smooth and free of lumps.
  5. Fold in egg whites: Gently fold the beaten egg whites into the batter using a rubber spatula, preserving the airiness.
  6. Bake the cakes: Divide the batter evenly into the three prepared pans. Bake for 18-20 minutes until a toothpick inserted comes out clean or the cakes spring back when gently pressed.
  7. Cool the cakes: Let the cakes cool in their pans on a wire rack for five minutes, run a knife around edges, then invert them onto wire racks to cool completely.
  8. Make whipped cream filling: When cool, whip 1 cup heavy cream with 2 tablespoons sugar and 1 teaspoon vanilla extract until stiff peaks form, about 6-7 minutes.
  9. Assemble first layer: Place one cake layer on a plate, spread ⅔ cup whipped cream filling evenly, stopping 1 inch from edges, then spoon half the cherry pie filling over it, also stopping 1 inch from edges.
  10. Layer the cake: Add the second cake layer, spread another ⅔ cup whipped cream, leaving edges bare. Place the third cake layer on top and secure with skewers near the edges to prevent sliding.
  11. Add cherry topping: Spread the remaining cherry pie filling on top of the third layer in a heart shape, leaving 1 inch from edges.
  12. Prepare chocolate whipped cream icing: In a bowl, combine ½ cup sugar and ¼ cup cocoa powder. Add 1 cup heavy cream and 1 teaspoon vanilla extract. Beat on low until combined, then medium speed until stiff peaks form (6-7 minutes).
  13. Frost cake sides: Use a spatula to generously frost only the sides of the cake with the chocolate whipped cream icing.
  14. Pipe whipped cream borders: Fill a piping bag fitted with an open 1M star tip with the remaining whipped cream filling. Pipe stars on the top edge of the cake for decoration.
  15. Chill and serve: Remove skewers carefully. Cover the cake and refrigerate for at least 3 hours before serving to allow flavors to meld and the cake to set.
  16. Slice and enjoy: Cut the cake into slices and serve as a gorgeous and indulgent dessert.

Notes

  • Use unsweetened cocoa powder, not Dutch-process, for proper chemical reaction with baking soda.
  • Ensure the egg whites are beaten to stiff peaks for a light and airy cake texture.
  • Folding egg whites gently preserves the batter’s airiness, preventing a dense cake.
  • Use heart-shaped cake pans for the festive shape, but round pans can be substituted.
  • Refrigerate the finished cake for at least 3 hours for best flavor and texture.
  • Wooden skewers help stabilize layered cakes during assembly and removal before serving is essential.
  • If no piping bag is available, a plastic storage bag with a cut corner works well for piping whipped cream.

Find it online: https://dishcooks.com/heart-shaped-chocolate-cake-with-cherries-recipe/