Making heart shaped chocolates is a fun and easy way to show someone you care. Whether it’s Valentine’s Day, an anniversary, or just because, these sweet treats are always a hit. Forget store-bought chocolates – homemade heart shaped chocolates are surprisingly simple to create and taste so much better! Plus, you can personalize them in endless ways. Looking for other sweet treats? Try these pie crust cinnamon rolls. Let’s get started!
Why This Heart Shaped Chocolate is Special
What makes homemade heart shaped chocolates truly special is the personal touch. You get to choose exactly what kind of chocolate you use, add your favorite fillings, and decorate them however you like. It’s a gift straight from the heart, showing how much you truly care. Store-bought chocolates just can’t compare to that!
Ingredients and Equipment
Ingredients List
For this recipe, you’ll need the following ingredients:
Cake Layers:
- 1 ½ cups + 2 Tbsp all-purpose flour (210g)
- 2 cups granulated sugar (400g)
- ½ cup dark cocoa powder (50g)
- 1 ½ tsp baking powder (6g)
- ½ tsp fine salt (3g)
- ⅔ cup (or about 1 ⅓ sticks) unsalted butter, softened (150g)
- ⅔ cup egg whites (about 5 large egg whites) (155g)
- 1 cup buttermilk, room temperature (240g)
- 1 Tbsp vegetable oil (14g)
- 1 tsp vanilla extract (4g)
Chocolate Buttercream Frosting:
- 2 cups unsalted butter, softened (452g)
- 1 Tbsp vanilla extract (12g)
- ½ tsp fine salt (3g)
- 6 cups powdered sugar (750g)
- ⅓ cup dark cocoa powder (33g)
- ½ cup heavy cream (120g)
- 1 ½ cups dark chocolate, melted and cooled (260g) (for ganache)
- ⅓ cup heavy cream (80g) (for ganache)
Equipment Needed
Gather the following equipment:
- Heart-shaped cake pan: Choose a good quality pan for even baking. Sizes may vary, but an 8 or 9-inch pan works well. Need some baking inspiration? Check out this article on using an oval baking pan.
- Mixing bowls: You’ll need several bowls of various sizes.
- Electric mixer: A stand mixer or hand mixer will make mixing much easier.
- Measuring cups and spoons: Accurate measurements are important for baking.
- Spatula: For scraping the sides of the bowl and spreading the frosting.
- Parchment paper: To line the cake pan for easy removal.
- Cooling rack: To cool the cake layers completely before frosting.
- Serrated knife: For leveling the cake layers if needed.
- Offset spatula or butter knife: For frosting the cake smoothly.
- Piping bag and tips (optional): For decorative frosting.
Making the Heart-Shaped Chocolates
Melting the Chocolate
Melting chocolate properly is key to smooth, glossy chocolates. The best way to melt chocolate is using a double boiler. Fill the bottom pot with a couple of inches of simmering water, making sure the water doesn’t touch the top pot. Place your chopped chocolate in the top pot and stir occasionally until melted. If you don’t have a double boiler, you can use a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until melted. Be careful not to overheat the chocolate, as it can scorch easily. If the chocolate seems too thick, you can add a teaspoon of coconut oil or shortening to thin it out.
Filling the Molds
Once your chocolate is melted, it’s time to fill the molds. Carefully pour the melted chocolate into each heart-shaped mold cavity. Gently tap the mold on the counter a few times to release any air bubbles. If you’re adding fillings like caramel, nuts, or dried fruit, place them in the mold after adding a base layer of chocolate. Then, cover the filling with more chocolate to fill the mold completely. For layered chocolates, let the first layer set slightly before adding a different type of melted chocolate on top. Want to try another decadent chocolate treat? Check out this recipe for Mounds bar cake.
Cooling and Setting
After filling the molds, it’s time to let the chocolates set. You can either refrigerate them for about 30 minutes or let them set at room temperature for a couple of hours, depending on the room’s temperature. Once set, gently invert the mold onto a piece of parchment paper. The chocolates should release easily. If they stick, you can put the mold back in the refrigerator for a few more minutes. To avoid cracking or dullness, ensure the chocolate isn’t exposed to drastic temperature changes. Store the chocolates in a cool, dry place, ideally in an airtight container to prevent them from absorbing odors or moisture. For tips on working with chocolate, see this article on the benefits of dark chocolate.
Decorating and Packaging
Decorating Ideas
Now comes the fun part – decorating! There are endless ways to decorate your heart-shaped chocolates. A simple drizzle of white or dark chocolate over milk chocolate (or vice-versa) adds a touch of elegance. Sprinkles are always a festive choice, and edible glitter adds a touch of sparkle. You can even create patterns with a toothpick by swirling different colors of melted chocolate together on top of the chocolates. For themed decorations, consider using red and pink sprinkles for Valentine’s Day, pastel colors for Easter, or festive sprinkles for Christmas. Get creative and have fun with it! Looking for another fun treat? This edible sugar cookie dough is always a favorite.
Packaging Tips
Presenting your heart shaped chocolates beautifully adds to the gift-giving experience. Cellophane bags tied with a ribbon are a simple and classic option. Small decorative boxes or tins add a touch of elegance. Personalized tags with a handwritten message make the gift even more special. For a truly stunning presentation, arrange the chocolates in a heart-shaped box or on a decorative plate lined with doilies. A little extra effort in the packaging will show how much you care. Learn more about the health benefits of dark chocolate before you indulge!
FAQ
Can I Make a Heart-Shaped Cake Without a Heart Shaped Pan?
Yes, you absolutely can! Bake your cake in a square or round pan. Once it’s cooled, print out a heart-shaped template (or make your own), place it on top of the cake, and carefully cut around it with a sharp knife. You’ll have a perfectly heart-shaped cake without needing a special pan. Check out this vintage heart cake recipe for inspiration.
What’s the Best Chocolate for a Heart-Shaped Cake?
For a rich, decadent flavor, high-quality semi-sweet or dark chocolate is recommended. Couverture chocolate, which has a higher cocoa butter content, will give your cake a professional-looking sheen and a smooth, melt-in-your-mouth texture. But regular semi-sweet chocolate chips will work just fine, too!
How Long Will a Chocolate Heart Cake Last?
If stored properly in an airtight container at room temperature, your heart shaped chocolate cake should last for 3-4 days. Keeping it in the container prevents it from drying out and keeps it tasting fresh.
How Do I Keep My Chocolate Heart Cake Moist?
There are a couple of tricks to keep your cake moist. You can brush a simple syrup (equal parts sugar and water, heated until the sugar dissolves) over the cake layers before frosting. Adding sour cream or applesauce to the batter also helps retain moisture and adds a lovely texture.
Can I Freeze My Chocolate Heart Cake?
Yes, you can freeze your heart shaped chocolate cake! Make sure to wrap it tightly in plastic wrap and then a layer of foil before freezing. This will protect it from freezer burn and keep it tasting delicious when you thaw it.
Can I Decorate a Chocolate Heart Cake with Fresh Fruits or Edible Flowers?
Absolutely! Fresh fruits like berries or sliced strawberries and edible flowers add a beautiful and elegant touch to your heart shaped chocolate cake. Just be sure to add them right before serving for the best look and flavor.
Enjoying Your Heart Shaped Chocolates
There’s nothing quite like the satisfaction of enjoying a homemade treat, especially one made with love. These heart shaped chocolates are perfect for sharing with loved ones or savoring yourself with a warm cup of coffee, a comforting mug of tea, or even a glass of wine. Don’t forget to share your beautiful creations on social media and tag me! Most importantly, take a moment to appreciate the joy of creating something special and the sweet memories you’re making.
Heart Shaped Chocolate Cake
Ingredients
- 1 ½ cups + 2 Tbsp all-purpose flour 210g
- 2 cups granulated sugar 400g
- ½ cup dark cocoa powder 50g
- 1 ½ tsp baking powder 6g
- ½ tsp fine salt 3g
- ⅔ cup or about 1 ⅓ sticks unsalted butter, softened (150g)
- ⅔ cup egg whites about 5 large egg whites (155g)
- 1 cup buttermilk room temperature (240g)
- 1 Tbsp vegetable oil 14g
- 1 tsp vanilla extract 4g
- 2 cups unsalted butter softened (452g)
- 1 Tbsp vanilla extract 12g
- ½ tsp fine salt 3g
- 6 cups powdered sugar 750g
- ⅓ cup dark cocoa powder 33g
- ½ cup heavy cream 120g
- 1 ½ cups dark chocolate melted and cooled (260g) (for ganache)
- ⅓ cup heavy cream 80g (for ganache)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a heart-shaped cake pan.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- In a separate bowl, cream together softened butter and egg whites until light and fluffy.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in vegetable oil and vanilla extract.
- Pour batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the chocolate buttercream frosting.
- In a large bowl, cream together softened butter, vanilla extract, and salt until light and fluffy.
- Gradually add the powdered sugar and cocoa powder, alternating with the heavy cream, beginning and ending with the powdered sugar. Mix until smooth and creamy.
- Once the cake is completely cool, frost it with the chocolate buttercream.
- To make the ganache, combine melted dark chocolate and heavy cream in a small bowl and stir until smooth. Pour over the frosted cake and let it set.
- Decorate as desired with fresh fruits, edible flowers, or sprinkles.