Heart Shaped Chocolate Cakes
A deliciously moist chocolate cake that is dairy and egg-free. No mixer required and it's great eaten warm or cold. A truly versatile recipe great baked as a cupcake or in a pan.
Servings: 3 cakes
Calories: 633kcal
Ingredients
- ¾ cup unbleached all-purpose flour
- ½ cup granulated sugar
- 2 tablespoons good quality all-natural cocoa
- ¼ teaspoon salt
- ¼ teaspoon espresso powder
- ½ teaspoon baking soda
- ½ teaspoon pure vanilla extract
- 1 ½ teaspoons white vinegar
- 3 tablespoons vegetable oil
- ½ cup cold water
For the ganache:
- ¾ cup chocolate chips
- ⅓ cup half-n-half
Instructions
- Preheat oven to 350℉.
- Place the paper pans on a baking sheet and set aside.
- In a medium mixing bowl whisk together the flour, sugar, cocoa, salt, espresso powder and soda.
- In a separate small bowl, whisk together the vanilla, vinegar, oil and water. Pour the water mixture into the dry ingredients and blend with a spatula just until combined.
- Divide the batter into three heart shaped pans and bake for 25 minutes or until a toothpick test comes out mostly clean, with just a moist crumb or two.
- Serve warm in the pan or cool and top with a simple chocolate ganache. To remove the cooled cakes from the pan, cut the paper liners with scissors, gently remove and discard.
- For the chocolate ganache, combine ¾ cup chocolate chips and ⅓ cup half-n-half in a microwave safe bowl. Heat on high for 1 minute and stir to melt. Repeat if needed 30-seconds at a time until smooth. Drizzle over cooled cake.
- Refrigerate left-overs.
Notes
- Double the recipe to bake in a lightly greased 8" square or 9" round pan.
- Recipe adapted from King Arthur Flour
Nutrition
Calories: 633kcal | Carbohydrates: 89g | Protein: 5g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 396mg | Potassium: 253mg | Fiber: 2g | Sugar: 60g | Vitamin A: 96IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 2mg