Rich Chocolate Heart Cakes Recipes

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RICH CHOCOLATE CAKE

For Valentine's Day and other special occasions, I treat my sweeties to this fudgy cake. Even a small slice satisfies the biggest chocolate craving.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 12-16 servings.

Number Of Ingredients 12



Rich Chocolate Cake image

Steps:

  • Preheat oven to 350°. Grease a 10-in. springform pan and wrap bottom of pan with heavy-duty foil; set aside., In a large saucepan, combine chips, butter, cream and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat; stir until smooth. Pour into a large bowl; cool., In another large bowl, beat eggs on high 3 minutes or until light and fluffy. Beat into chocolate mixture, a third at a time, until well blended. Stir in vanilla., Pour into prepared pan; place on a baking sheet. Bake 45-50 minutes or until a toothpick inserted in the center comes out with moist crumbs (top will crack). Cool on a wire rack (cake will settle). Cover and chill 1 hour. Run a knife around edge of pan before removing sides., For glaze, in a large saucepan, combine chips, cream, butter and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from the heat; stir until smooth., Spread enough of the glaze over top and sides of cake to cover. Chill 10 minutes. Repeat with remaining glaze. Chill overnight. Serve with raspberries and mint if desired. Refrigerate leftovers.,

Nutrition Facts : Calories 417 calories, Fat 29g fat (17g saturated fat), Cholesterol 150mg cholesterol, Sodium 178mg sodium, Carbohydrate 40g carbohydrate (36g sugars, Fiber 2g fiber), Protein 5g protein.

2-2/3 cups semisweet chocolate chips
1 cup butter, softened
1 cup half-and-half cream
1 cup sugar
8 eggs
2 tablespoons vanilla extract
GLAZE:
1 cup semisweet chocolate chips
3 tablespoons half-and-half cream
2 tablespoons butter, softened
2 tablespoons corn syrup
Fresh raspberries and fresh mint, optional

CHOCOLATE HEART CAKE

Showing your love for Valentine's Day is sweet and easy when you have cake mix, frosting and a heart-shaped foil pan.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 16

Number Of Ingredients 5



Chocolate Heart Cake image

Steps:

  • Heat oven to 350°F. Grease or spray bottoms only of foil pans. Make cake batter as directed on box. Pour into pans.
  • Bake 26 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • Spread frosting over cakes. Decorate with candies. Store loosely covered.

Nutrition Facts : Calories 280, Carbohydrate 39 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 25 g, TransFat 1 1/2 g

2 heart-shaped foil pans (8- or 9-inch)
1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy chocolate frosting
Red cinnamon candies

SERIOUSLY RICH CHOCOLATE CAKE

Dark, rich and delicious - the perfect dessert

Provided by Good Food team

Categories     Buffet, Dessert, Treat

Time 1h5m

Yield Cuts into 8-10 slices

Number Of Ingredients 9



Seriously rich chocolate cake image

Steps:

  • Preheat the oven to 170C/Gas 3/fan oven 150C. Grease a 23cm/9in springform cake tin and line the base with greaseproof paper or baking parchment. Dust the sides with a little flour. Put the chocolate and butter into a heatproof bowl set over a pan of gently simmering water. Heat until melted, then remove the bowl from the pan and stir until smooth. Leave for about 5 minutes to cool slightly.
  • Stir in the egg yolks, ground almonds, and the liqueur, if using. Put the egg whites into a large bowl, add a pinch of salt and whisk until soft peaks form. Continue whisking, sprinkling in the sugar a little at a time, until stiff peaks form. Stir 2 tablespoons of the whites into the chocolate mixture, then carefully fold in the remainder until no traces of white are left.
  • Spoon the mixture into the prepared tin and bake for 30-35 minutes until well risen and just firm to the touch. Cool in the tin (don't worry if the cake sinks and cracks slightly - it will still be fine). You can make the cake up to this stage up to four days ahead and keep it in an airtight container in a cool place. It also freezes well for up to one month.
  • To serve, remove the cake from the tin and peel away the lining paper. Sift cocoa powder liberally over the top and cut into slices. Serve with crème fraîche.

Nutrition Facts : Calories 401 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 10 grams protein, Sodium 0.66 milligram of sodium

100g butter , diced, plus extra for greasing
flour , for dusting
140g best-quality dark chocolate , with 70% cocoa solids, broken into pieces
6large eggs , separated
140g ground almond
1 tbsp kirsch or Cointreau (optional)
pinch of salt
85g caster sugar
cocoa powder and crème fraîche, to serve

MOIST AND RICH HOMEMADE CHOCOLATE CAKE!

The is the moistest and richest homemade chocolate cake recipe I have ever tried! I used this recipe when I baked my own wedding cake. Since my wedding, I continue to make this delicious chocolate cake. I like to frost it with a simple buttercream and use cherries for a garnish, or make cupcakes for my husband's lunch. If you are tired of making dry textured homemade cakes, give this recipe a try!

Provided by Kibbie

Categories     Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 13



Moist and Rich Homemade Chocolate Cake! image

Steps:

  • Set oven to 350 degrees.
  • Cut parchment paper circles to fit three 9 inch cake pans, or 2 larger cake pans (depending on the size and style of cake you want to create).
  • Alternatively, this recipe will make about 3 1/2 dozen cupcakes, using muffins tins lined with cupcake papers.
  • Sift the flour, baking powder, baking soda, and salt.
  • Set aside.
  • Whisk the cocoa and coffee together until smooth (no lumps).
  • Set aside.
  • In a large mixer bowl, cream butter (about 1 minute), add oil, beat for one minute.
  • Add sugars, beat for 10 minutes.
  • Add eggs, beat 5 minutes.
  • Add vanilla, beat until blended.
  • Alternately add coffee and cocoa mixture and dry ingredients into butter mixture, mixing after each addition, making sure to scrape the sides of the bowl often.
  • Pour into prepared pans.
  • Bake for about 25 minutes, or until an inserted toothpick comes out clean.
  • If making cupcakes, bake for about 20 minutes.
  • Spread frosting over layers, and frost entire cake.
  • Another delicious idea is to melt jam until it's syrup consistency (if using raspberry jam, make sure you strain it!) and brush the tops of the layers with the melted jam before frosting them.

3 cups cake flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 cups unsweetened cocoa
2 1/2 cups strong brewed coffee
1/2 cup unsalted butter (room temperature)
2 teaspoons unsalted butter (room temperature)
1/3 cup vegetable oil
1 1/2 cups superfine sugar (granulated works fine)
1 1/2 cups dark brown sugar
5 large eggs
1 teaspoon pure vanilla extract

CHOCOLATE HEART-SHAPED CAKES WITH BUTTERCREAM

To celebrate Valentine's Day, Martha always treats her nearest and dearest to something extra-special. Follow her lead and share a little piece of your heart, too, by making these rich flourless chocolate mini cakes.

Provided by Martha Stewart

Categories     Cake Recipes

Time 7h15m

Yield Makes 5 to 8

Number Of Ingredients 11



Chocolate Heart-Shaped Cakes with Buttercream image

Steps:

  • Preheat oven to 300°F. Spray the hollows of a 5-cup heart-shaped nonstick cake pan or an 8-cup silicone mold with cooking spray (see cook's note for product links). If not using silicone mold, line bottoms with parchment.
  • In a medium heatproof bowl, dissolve espresso in hot water. Add chocolate and rum and place over (but not in) a pot of simmering water. Stir until chocolate has melted and mixture is smooth. Remove from heat; let cool slightly.
  • In a heatproof bowl, combine eggs and granulated sugar. Place over (but not in) pot of simmering water and whisk until sugar has dissolved and mixture is warm to the touch. Transfer to a mixer fitted with the whisk attachment and beat on medium-high speed until mixture is thick, fluffy, and almost doubled in volume, about 3 minutes (or, if not using a stand mixer, you can beat with a hand mixer directly over the heat).
  • Whisk cream with confectioners' sugar and vanilla until soft peaks form. Fold chocolate mixture into egg mixture, then gently but thoroughly fold in whipped cream.
  • Divide mixture among hollows of prepared pan (about 1/2 cup per hollow for 5-cup; about 1/3 cup for 8-cup). Place filled pan in a large roasting pan on middle rack of oven. Add boiling water to roasting pan to come halfway up sides of cake pan. Bake until a tester inserted in centers comes out clean, 40 to 50 minutes.
  • Remove from oven and let cool completely in water bath. Remove from water, cover, and refrigerate at least 4 hours and up to 24 hours. Just before serving, dip bottom of pan in warm water to loosen, about 1 minute. Run a small offset spatula around edges of cakes, then lift each out of pan; or cover with a platter and invert to remove. Remove parchment (if using). Use a pastry bag fitted with desired tip (Martha used a variety of star and leaf tips) to pipe buttercream or whipped cream onto cakes. Serve immediately.

Nonstick cooking spray, for pans
1 teaspoon instant espresso
2 tablespoons hot water
5 ounces semisweet chocolate, finely chopped (1 1/4 cups)
2 tablespoons dark rum, such as Myers's
2 large eggs, room temperature
3 tablespoons granulated sugar
1/3 cup heavy cream
1 tablespoon confectioners' sugar
1 teaspoon pure vanilla extract
Swiss-Meringue Buttercream or Silky Crème-Fraîche Whipped Cream

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