Chocolate Ganache Heart Cake
Rich chocolate cake layers embrace a molten ganache center that flows like liquid velvet when sliced. The heart reveals itself dramatically with each cut.
Perfect timing creates that glossy ganache pool while keeping the cake structure intact.
Why Room Temperature Eggs Make All the Difference
Cold eggs create lumpy batter that bakes unevenly, leaving dense pockets throughout your cake. Room temperature eggs blend seamlessly with butter, creating that perfect tender crumb.
Crack them into warm water for 10 minutes if you forgot to pull them early. The ganache center needs consistent cake texture to hold its shape properly.
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The Ganache Timing That Changes Everything
Pour ganache while it’s still warm but not scalding hot – around 100°F feels barely warm to touch. Too hot melts the cake layers, while too cool won’t flow into that gorgeous heart shape.
Watch for the glossy surface that coats the spoon without dripping. This texture creates the perfect molten center that stays put until serving.
How Chilling Locks in the Magic
Two hours in the refrigerator sets the ganache just enough to slice cleanly while keeping the center flowing. Any less time results in messy, runny cuts.
The cake actually improves during chilling as flavors meld together. Plus, cold ganache holds its heart shape beautifully when you make that first dramatic slice.
Stop Your Ganache From Seizing Up
- Never let water touch the chocolate while making ganache – even a drop causes it to seize into grainy clumps instead of smooth silk.
- Slice with a warm knife wiped clean between cuts to reveal that perfect flowing heart without dragging ganache across the plate.
Frequently Asked Questions
What if my ganache gets too thick to pour?
Gently reheat it in 10-second microwave bursts, stirring between each interval until it reaches that barely-warm, flowing consistency again.
Can I make this cake the day before serving?
Absolutely – the flavors actually improve overnight. Keep refrigerated and let it sit 20 minutes at room temperature before slicing for best results.
Why did my heart-shaped cavity collapse when I added ganache?
The cake wasn’t completely cool, or the ganache was too hot. Both layers need to be room temperature for structural integrity.
How do I get clean heart shapes when cutting?
Press the cookie cutter straight down without twisting, then lift straight up. Wiggling or angling creates ragged edges that won’t hold ganache properly.
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Chocolate Ganache Heart Cake
Ingredients
Cake
Ganache
Equipment Needed
- 9-inch round cake pans (2)
- Electric mixer
- Large mixing bowls
- Medium saucepan
- Heart-shaped cookie cutter (3-inch)
- Offset spatula
- Wire cooling racks
Instructions
- Prepare pans: Preheat oven to 350°F. Grease two 9-inch round cake pans and dust with cocoa powder, tapping out excess.
- Mix dry ingredients: Whisk together flour, cocoa powder, sugar, baking soda, baking powder, and salt in a large bowl until well combined.
- Combine wet and dry: Beat eggs, buttermilk, coffee, oil, and vanilla in another bowl until smooth. Pour wet ingredients into dry ingredients and mix until just combined.
- Bake cake layers: Divide batter evenly between prepared pans. Bake for 22-25 minutes until a toothpick inserted in center comes out with a few moist crumbs.
- Cool cakes: Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely before assembling.
- Prepare ganache base: Place chopped chocolate in a heatproof bowl. Heat cream, butter, and corn syrup in saucepan until just beginning to simmer around edges.
- Make ganache: Pour hot cream mixture over chocolate and let sit 2 minutes. Stir from center outward until smooth and glossy. Cool to 100°F, about 15 minutes.
- Cut heart window: Place one cake layer on serving plate. Using heart-shaped cutter, cut a heart shape in center of second layer, creating a window. Reserve heart piece.
- Fill heart cavity: Pour ¾ of the ganache into the heart-shaped well in the bottom cake layer. Place the cut layer on top, creating a heart-shaped cavity.
- Finish and chill: Spread remaining ganache over top of cake, letting some drip down sides. Refrigerate for 2 hours until ganache is set but still flowing in center.
Nutrition Facts
Per Serving (1 slice)
