Martha Stewart Chocolate Heart Cake

This martha stewart chocolate heart cake recipe is a rich and romantic chocolate dessert, which is made with semisweet chocolate, espresso, and dark rum. It’s a classic, restaurant-quality recipe, perfect for special occasions, ready with overnight chilling.

Martha Stewart Chocolate Heart Cake Ingredients

• Unsalted butter, for pan
• 1 1/2 tablespoons instant espresso powder
• 6 tablespoons hot water
• 21 ounces semisweet chocolate, coarsely chopped
• 3 ounces unsweetened chocolate
• 6 tablespoons dark rum (preferably Meyer’s)
• 9 large eggs
• 3/4 cup granulated sugar
• 1 1/2 cups heavy cream
• 1 tablespoon confectioners’ sugar
• 1 tablespoon pure vanilla extract
• Sweetened whipped cream, for garnish (optional)

How To Make Martha Stewart Chocolate Heart Cake

1. Prep oven and pan: Preheat oven to 350°F with rack in the lower third. Butter a 10×2-inch heart-shaped pan and line bottom and sides with parchment.
2. Dissolve espresso: Stir espresso powder with hot water until dissolved.
3. Melt chocolate: Combine semisweet and unsweetened chocolates, espresso mixture, and rum in a heatproof bowl over simmering water. Stir until smooth; set aside.
4. Beat eggs and sugar: Over the same simmering water, beat eggs and granulated sugar until thick, fluffy, and nearly tripled in volume.
5. Whip cream: In a chilled bowl, whip heavy cream to soft peaks. Add confectioners’ sugar and vanilla.
6. Combine batters: Fold melted chocolate into egg mixture, then gently fold in whipped cream.
7. Fill pan: Transfer batter to prepared heart-shaped pan.
8. Bake in water bath: Place pan in a roasting pan, add 1 inch boiling water, and bake about 1 hour, until a toothpick comes out clean.
9. Cool and chill: Cool cake in the water bath, then cover and refrigerate overnight.
10. Unmold and decorate: Warm pan briefly in warm water, invert onto a platter, and pipe sweetened whipped cream if desired.

Recipe Tips

• Why use a water bath? It ensures gentle, even baking and a silky texture.
• Can I skip the rum? Yes, substitute with more hot water or coffee.
• How to unmold cleanly: Warm the pan slightly before inverting.
• Best serving temperature: Serve chilled for clean slices.
• Make-ahead tip: This cake is best made the day before serving.

What To Serve With Chocolate Heart Cake

• Fresh berries
• Espresso or coffee
• Lightly sweetened whipped cream
• Vanilla ice cream

How To Store Chocolate Heart Cake

Refrigerate: Store covered up to 4 days.

Freeze: Freeze unglazed cake up to 1 month.

Chocolate Heart Cake Nutrition Facts

• Calories: ~480
• Carbs: ~34g
• Protein: ~8g
• Fat: ~36g

Nutrition information is estimated and may vary.

FAQs

Is this cake flourless?
Yes, it contains no flour and relies on eggs for structure.

Can I make this without a heart-shaped pan?
Yes, use a 10-inch round pan and adjust baking time slightly.

Why chill the cake overnight?
It sets the texture and improves flavor.

Can I decorate with ganache instead?
Yes, a thin chocolate ganache works well.

Try More Recipes:

• Martha Stewart Chocolate Ganache Cake
• Martha Stewart Chocolate Fudge Cake
• Martha Stewart Chocolate Date Cake