Heart Shaped Chocolate Strawberry Cake

Heart Shaped Chocolate Strawberry Cakes with strawberry cream are the perfect dessert for Valentine's Day or for a Date Night! It's one of those desserts that is classy and delicious, the texture is light and airy so it just melts in your mouth.

photo of Heart Shaped Chocolate Strawberry Cake
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Keerthana Arcot...'s Secret Indian Recipe !

Serves: 
5

Preparation Time: 
60 minutes
Cooking Time: 
20 minutes

Complexity: 
Medium


Ingredients: 
2 cups All Purpose Flour (For Cake)
1 cup Cocoa Powder (For Cake)
1 cup Butter Milk (For Cake)
1 tsp Baking Powder (For Cake)
2 tsp Baking Soda (For Cake)
1 tsp Salt (For Cake)
2-1/2 Cups Granulated Sugar (For Cake)
2 tsp Vanilla Extract (For Cake)
1/4 cups Vegetable Oil (For Cake)
1 cup Heavy Cream (For Strawberry Cream)
3 tbsp Strawberry Preserves (For Strawberry Cream)
2 cups Bittersweet Chocolate (Chocolate Syrup)
2 tbsp Butter (Chocolate Syrup)
2 tbsp Heavy Cream or Milk (Chocolate Syrup)
Directions: 
For Cake : Pre heat the oven to 325 degrees and line the cake pan with parchment paper. Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. In a medium bowl, whisk together eggs, buttermilk, oil and vanilla extract until they are well combined. Pour the wet ingredients into the dry ingredients and whisk to combine. Carefully pour the batter into the prepared pan and bake for 20 minutes. Bake the cake until a toothpick inserted into the center of the cake comes out clean. For Strawberry Cream : In a heavy saucepan whip the heavy cream until soft peaks, add the strawberry preserves and continue whipping until stiff peaks. Fill the pastry bag fitted with round pastry tip. For Chocolate Syrup : Take Bittersweet Chocolate or chocolate chips in a glass bowl. Pop it inside the microwave for 10 seconds. Give it a mix and then place it inside the microwave for another 10 minutes. Give it a mix and add the butter. Mix well and add the heavy cream or milk and again mix well until it gets the syrup consistency. Once the cake is cooled completely, using a heart shaped cookie cutter, carefully cut out the hearts. Pipe the strawberry cream on half of the heart shaped cake. Now place the cakes on a cooling rack over a pan lined with parchment paper. Slowly pour the chocolate syrup over the cake, starting in the middle and working outward. Be sure to check all the sites as you pour the chocolate syrup. If the chocolate syrup starts to thicken, microwave for another 10 seconds. Allow the cakes to set at the room temperature for about 20 minutes.