Description

Create a stunning heart-shaped centerpiece without a special pan using this clever geometry hack. This moist, chocolatey cake is paired with a fresh strawberry buttercream for a perfect balance of rich cocoa and bright fruit flavors.

Ingredients

1 cup bittersweet chocolate chips
1/2 cup boiling water
1 cup salted butter, softened
2 cups granulated sugar
3 large egg yolks
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
3 large egg whites
3 cups powdered sugar
1/2 cup finely chopped fresh strawberries
Pink gel food coloring (optional)

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Instructions

Preheat oven to 350°F and grease one 8-inch round pan and one 8-inch square pan, lining bottoms with parchment.
Pour boiling water over chocolate chips, whisk until smooth, and set aside to cool.
Cream softened butter and sugar in a stand mixer until fluffy, then beat in egg yolks, vanilla, and cooled chocolate.
Whisk together flour, cocoa, baking soda, and salt; alternately add this and buttermilk to the butter mixture.
Beat egg whites to soft peaks in a separate bowl and gently fold them into the cake batter.
Divide batter between pans and bake for 25 minutes or until a toothpick comes out clean; cool completely.
Prepare frosting by beating butter with powdered sugar, vanilla, salt, and chopped strawberries until fluffy.
Assemble the heart by placing the square cake as a diamond and cutting the round cake in half to place against the top sides.
Frost the entire cake and garnish with fresh strawberry slices.

Notes

For the cleanest edges, ensure the cakes are completely cold before cutting into the heart shape. Using a serrated knife will help prevent tearing the delicate chocolate crumb during assembly.

Prep Time: 30 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American