New<> this month
Get the Allrecipes magazine
  • ✕
+
  • ✕
—
  1. Home
  2. Recipes
  3. Desserts
  4. Frostings and Icings
  5. Chocolate
Photo of Heart Cake by vewohl

Heart Cake

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  3 photos

Recipe by:

"This chocolate cake is the perfect Valentine's Day cake. I made it for my husband last year. It is filled with ganache and in general not an overly sweet cake, but that's how we like it."
Added to shopping list. Go to shopping list.

Ingredients

2 h 45 m servings 745
Original recipe yields 8 servings (10 servings)

Directions

{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch heart-shaped pan with butter and dust with some extra bread crumbs.
  2. Cream 1/2 cup plus 1 tablespoon butter in a bowl with an electric mixer; mix in 2/3 cup white sugar and vanilla sugar. Add eggs one at a time, beating well after each addition, until light and foamy.
  3. Place 5 ounces chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool for a few minutes, then blend into egg mixture. Mix almond meal with bread crumbs and fold into the chocolate batter. Pour batter into the prepared pan.
  4. Bake in the preheated oven on the lowest rack for 45 minutes. Remove from oven and cook completely, about 1 hour. Remove from pan.
  5. Place 5 ounces chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool for a few minutes, then mix in confectioner's sugar.
  6. Cream 1/2 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Stir in chocolate-sugar mixture and almond extract until ganache is smooth.
  7. Cut heart cake horizontally into 2 layers. Cover the bottom layer with some chocolate ganache and place second layer on top. Cover heart on all sides with remaining chocolate ganache.
  8. Roll out marzipan into a thin layer on parchment paper. Cut out circles with a small glass to make petals; you need about 12 petals per rose. Roll one of the circles into a spiral shape for the center of the rose. Add the next marzipan circle and roll it around the center piece. The marzipan should just stick together. If you need extra "glue", use some water. Decorate cake with pink roses and other candy to your liking.
You might also like
Vegan Double Chocolate Peanut Butter Banana Cake

A delectable cake with just the right amount of sweetness!
Magic Cake

A simple white cake with magical custard filling!
Chocolate Magic Cake

Chocolaty, creamy, cakey, magical!

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Footnotes

  • Cook's Note:
  • If you can't find red marzipan, just buy regular marzipan and color it yourself with a few drops of red food coloring.

Nutrition Facts


Per Serving: 745 calories; 48.3 68.5 15.2 167 69 Full nutrition

Explore more

Get the magazine

Subscribe to Allrecipes Magazine

Get a full year for $10!

Cook 5-star weekday dinners every time.

Reviews

Read all reviews 0
Rate and review
More Reviews