Black Heart Cake

This Black Heart Cake is a showstopper, perfect for making any occasion a bit more special. Imagine a cake that not only looks stunning but also boasts rich flavors and a delightful texture. Whether you’re celebrating a birthday, an anniversary, or just want to indulge yourself, this cake brings joy to the table. It’s made with a special combination of Dutch-process and black cocoa powders, which gives it that deep, dark color and an intense chocolate flavor that truly satisfies. And let’s not forget the creamy Oreo-flavored frosting that pairs beautifully with the moist layers. As you share it with friends and family, you’ll witness the smiles and hear the comments of admiration. So, gather your ingredients, and let’s get ready to create one of the most memorable desserts you’ll ever make!

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Why This Recipe Works

This Black Heart Cake balances rich flavors and textures, ensuring each bite is a delightful experience. The combination of Dutch-process and black cocoa powders adds depth, resulting in a visually striking dessert that tastes as good as it looks. The wet and dry ingredients blend seamlessly together, creating a tender crumb that melts in your mouth. Most importantly, while the cake looks impressive, it’s surprisingly simple to make. This means you can wow your guests without spending all day in the kitchen!

Why You’ll Love This Black Heart Cake

This cake is perfect for any occasion, whether a romantic celebration, birthday surprise, or just an indulgent dessert. The creamy, Oreo-flavored frosting perfectly complements the moist, tender cake, creating a culinary masterpiece that will impress your guests. The heart shape adds a personal touch that elevates your dessert from the everyday to something truly special. Plus, this recipe gives you room to get creative — whether it’s through your decorating style or serving suggestions.

Ingredients

• 2 cups (400 grams) granulated sugar
• 1 3/4 cups (219 grams) all-purpose flour
• 10 tablespoons (72 grams) Dutch-process cocoa powder
• 2 tablespoons (14 grams) black cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 large eggs (room temperature) or chia eggs
• 1 cup (236 ml) milk
• 1/2 cup (120 ml) vegetable oil
• 2 teaspoons vanilla extract
• 3/4 cup (177 ml) boiling water
• 16 ounces (450 grams) cream cheese (room temperature)
• 1/2 cup (113 grams) unsalted butter (room temperature)
• 2 1/2 cups (300 grams) powdered sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 2/3 cup (74 grams) black cocoa powder

Prepare the Cake

Preheat and Prepare Pans

Preheat your oven to 350°F (175°C). Line two round 8-inch cake pans with parchment paper and grease the sides thoroughly. This step prevents the cake from sticking and ensures a smooth release after baking, so it’s essential!

Combine Dry Ingredients

In a large mixing bowl, combine the granulated sugar, all-purpose flour, Dutch-process cocoa powder, black cocoa powder, baking powder, baking soda, and salt. Make sure everything is well mixed to distribute the leavening agents evenly throughout the batter.

Mix Wet Ingredients

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until fully combined. Don’t be afraid to mix a little longer; you want a smooth batter with no lumps.

Add Boiling Water

Carefully stir in the boiling water, which may seem unusual because the batter will be very thin, almost liquid-like. But this is normal! The hot water activates the cocoa and helps the cake stay moist.

Bake the Cake

Divide the batter evenly between the prepared cake pans. Bake for 26-28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely. Patience is key here; if you frost too soon, it might melt!

Make the Frosting

Beat Cream Cheese and Butter

In a large mixing bowl, beat the room temperature cream cheese and unsalted butter until well combined. This creates a smooth and creamy base for your frosting.

Mix in Powdered Sugar

Gradually add the powdered sugar, beating until fully incorporated. This step is key, so take your time! Then, add in vanilla and a pinch of salt for flavor enhancement.

Add Cocoa Powder

Mix in the black cocoa powder until the frosting reaches a smooth consistency. Taste your frosting to ensure it has the perfect balance of sweetness and richness.

Assemble the Cake

Prepare for Assembly

Place one layer of cake on a cake plate, ensuring it’s centered. This layer should be the base layer for the heart shape.

Frost the First Layer

Spread 3/4 cup of frosting atop the first layer. Add the second layer on top, flat side up. This ensures an even surface for shaping the cake later.

Shape the Cake Into a Heart

Using a ruler, mark two 5-inch lines forming a right angle on the cake’s side to create the heart’s base shape. Carefully cut off the excess to shape the heart, then use frosting to attach the rounded pieces to the top. This part might feel a bit complicated, but take it slow, and it will turn out beautifully!

Crumb Coat

Apply a thin crumb coat using about 1/3 to 1/2 cup of frosting, covering the sides and the top. This layer locks in crumbs, making your final frosting smoother. Place the cake in the freezer for about 30-60 minutes until firm.

Final Frosting

Once firm, apply the final layer of frosting—approximately 3/4 cup on top and about a cup on the sides. Freeze again for 30-60 minutes to firm the frosting further. This double freeze helps set the cake perfectly.

Decorate the Cake

Using any reserved white frosting, pipe your desired message on top of the cake. You can even add a shell border using a piping tip around the top and bottom edges. This little touch personalizes the cake, making it even more special.

Serving Suggestions

Serve slices of this decadent Black Heart Cake with a scoop of vanilla ice cream or fresh berries for a delightful contrast. The ice cream adds creaminess, while the berries offer a refreshing pop.

Tips for Success

• Ensure all ingredients are at room temperature for better emulsification. This makes a big difference!
• Strain the cocoa powder if lumpy to ensure a smooth frosting. Lumpy frosting is harder to work with.
• Allow the cakes to cool completely before frosting to prevent melting.

Variations

• Substitute cream cheese frosting with whipped cream for a lighter alternative. This gives a different texture that some may prefer.
• Experiment with fillings by adding raspberry or cherry preserves between the layers for a fruity twist. This adds a fun surprise element!

Storage Tips

Cover and refrigerate the finished cake for up to 4 days. Alternatively, it freezes well for up to 3 months. Just ensure to wrap it tightly to prevent freezer burn, so it stays fresh.

FAQs

Q1: Can I make this cake gluten-free?
A1: Yes, use a gluten-free all-purpose flour blend in place of the regular flour.

Q2: How can I make this cake dairy-free?
A2: Substitute the butter with plant-based alternatives and use non-dairy milk and cream cheese.

Q3: How do I prevent my cake from doming?
A3: Ensure accurate oven temperature and consider using cake strips to promote even baking.

Q4: Can I decorate this cake in advance?
A4: Yes, you can frost and decorate the cake a day in advance. Just store it in the refrigerator.

Q5: What can I use instead of black cocoa powder?
A5: You can use additional Dutch-process cocoa powder, but the flavor and color will differ slightly.

This Black Heart Cake is not just a dessert; it’s an experience to share with loved ones. The combination of moist, rich layers and creamy, chocolate frosting creates a delectable treat perfect for every celebration. Whether as a centerpiece for a special occasion or a simple indulgence, this recipe ensures every bite is unforgettable. With its striking appearance and delightful taste, it’s sure to become a favorite in your baking repertoire!

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