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+ servings

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.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Cake, Dessert
Servings: 3 cakes
Author: Tricia


  • 3/4 cup unbleached all-purpose flour
  • 1/2 cup granulated sugar
  • 2 tablespoons good quality all-natural cocoa
  • 1/4 teaspoon salt
  • 1/4 teaspoon espresso powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 teaspoons white vinegar
  • 3 tablespoons vegetable oil
  • 1/2 cup cold water

For the ganache:

  • 3/4 cup chocolate chips
  • 1/3 cup half-n-half


  • Preheat oven to 350 degrees.
  • 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 3/4 cup chocolate chips and 1/3 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.


Double the recipe to bake in a lightly greased 8" square or 9" round pan.
Recipe adapted from King Arthur Flour