How to make chocolate cake for Valentine's Day

Valentine's Day is coming. If you want to make this holiday unforgettable, prepare heart-shaped pies for your favorite delicious dessert.

How to make chocolate cake for Valentine's Day

Chocolate Cake for Valentine's Day

Chocolate is synonymous with pleasure. And what could be nicer than a chocolate cake with chocolate buttercream topped with a layer of shiny ganache?

Chocolate is a well-known aphrodisiac that can awaken the senses. Delicious chocolate cake will help create a romantic mood on Valentine's Day. How to make chocolate cake for Valentine's Day Chocolate is synonymous with pleasure. And what could be nicer than a chocolate cake with chocolate buttercream topped with a layer of shiny ganache. For Valentine's Day, you can make such a heart-shaped cake and decorate with fresh raspberries, which will not only give the desired red color, but also set off the sweetness of chocolate.

For this dessert, a chiffon biscuit is used, which at the same time looks like a regular biscuit and a butter cake. Light creamy cream prepared with cocoa powder is ideal for it. And the final touch is a viscous shiny ganache. The top of the cake is decorated with fresh raspberries and, if desired, a dessert with raspberry sauce is served. The great thing is that you can assemble this cake a day or even two before serving.

See more recipes Valentines's Day Recipes.

Chocolate cake with raspberries


For test:

3 large eggs, separated into yolks and whites

1 large egg white

1 cup (200 grams) sugar

2/3 cup (85 grams) flour

1/3 cup plus

1 tablespoon (40 g) unsweetened cocoa powder

1 1/4 teaspoons baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup (120 ml) unscented oil

1/3 cup (80 ml) water 1 teaspoon vanilla extract

1/4 teaspoon cream of tartar

For cream:

1/2 cup (120 ml) heavy cream

1/4 teaspoon vanilla extract

2 tablespoons (28 grams) sugar

3/4 tablespoon cocoa powder


230 grams chocolate, cut into small pieces

3/4 cup (180 ml) heavy cream

2 tablespoons (28 grams) butter

1 tablespoon cognac or brandy (optional)

For decoration:

  • Raspberries
  • raspberry sauce
  • Strawberry;

Preparation: Preheat the oven to 180 degrees C. Grease a 23 cm long heart shape with butter and sprinkle with flour.

Prepare dough. Separate eggs into whites and yolks. Add an extra egg white to the proteins, cover with a film and bring to room temperature. Meanwhile, sift together 2/3 cup (130 grams) sugar, flour, cocoa powder, baking powder, baking soda and salt. Postpone. Whisk together oil, water and vanilla extract. In a mixer, beat the egg yolks for 1-2 minutes at high speed. Turn the mixer on low speed and slowly pour the oil mixture into the egg yolks, mix thoroughly. Gradually add flour mixture and beat well. In a separate bowl, beat the egg whites until foamy.

Add cream of tartar and continue beating until soft peaks form. Gradually add the remaining third cup (65 grams) of sugar and beat until stiff peaks form. Using a silicone spatula, gently fold the egg whites into the batter and mix. Pour the batter into the prepared pan and bake for about 35-45 minutes, or until a wooden stick inserted into the center of the cake comes out clean. Cool on a wire rack and remove from the mold.

Prepare cream. In a large bowl, combine whipped cream, vanilla extract, sugar and cocoa powder. Cover and chill the bowl in the refrigerator for 30 minutes. Then beat until strong peaks.

Once the cake has completely cooled, place it on a flat surface and, using a serrated knife, cut the cake horizontally into two layers. Turn the top layer of the cake over (so that the top of the cake becomes the bottom) and spread the chocolate cream. Place the second layer of cake on top, pressing lightly on top and brush again with cream. Cover with plastic wrap and place the cake in the refrigerator for a few hours or overnight.

Pepare ganache. Bring cream to a boil and pour over chocolate chips. Let stand for a few minutes and gently mix with a whisk, add brandy.

Pour the ganache over the center of the cake and, using a large spatula, spread the ganache all over the cake. Chill in refrigerator before serving. Top with fresh raspberries and serve with raspberry sauce if desired.

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