Broken Heart Chocolate Cake Recipes

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CHOCOLATE-COVERED STRAWBERRY BROKEN HEART CAKE RECIPE BY TASTY



Chocolate-Covered Strawberry Broken Heart Cake Recipe by Tasty image

Getting your heart broken hurts, but we have the perfect way to put it back together. This easy heart-shaped cake is filled with a sweet strawberry sauce and topped with a decadent chocolate ganache and chocolate-covered strawberries. So grab your girls or guys and get bakin'!

Provided by Betsy Carter

Categories     Desserts

Time 4h15m

Yield 10 servings

Number Of Ingredients 14

1 ½ cups strawberry, hulled and quartered
2 teaspoons lemon juice
½ cup sugar
nonstick cooking spray, for greasing
1 box chocolate cake mix
1 cup water
½ cup canola oil
3 large eggs
3 jars chocolate frosting, in a piping bag fitted with a medium round tip
¼ cup semi-sweet chocolate chips, melted
2 cups semi-sweet chocolate chips
½ cup heavy cream, divided
8 whole strawberries
2 parchment papers, 10 in squares

Steps:

  • Make the strawberry sauce: Add the strawberries, lemon juice, and sugar to a small saucepan over medium heat. Cook for about 8 minutes, stirring occasionally, until the strawberries have softened but are still vibrant red.
  • Strain the strawberry mixture through a fine-mesh sieve into a medium bowl. Use a spatula to press the juice out of the berries. Discard the pulp and set the sauce in the refrigerator to cool.
  • Make the cake: Preheat the oven to 350°F (180°C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray and line with parchment paper.
  • In a medium bowl, whisk together the cake mix, water, canola oil, and eggs until smooth. Divide the batter evenly between the prepared pans.
  • Bake the cakes according to the package instructions, until a toothpick inserted in the centers comes out clean. Let cool completely.
  • Place one of the cooled cakes on a cutting board on top of a 10-inch (25 cm) square of parchment paper. Carefully trim off the domed top of the cake so it is level. Use a sharp knife to lightly make an X across the cake. Using the X as a guide, trim the top and bottom of the cake to create straight edges, discarding the trimmings. Cut the top triangle of the cake out, and place on the bottom, so it aligns neatly along the bottom edge. Trim the top points of cake so they become rounded, to create a heart. Use a pencil to trace the heart on the parchment. Move the cake pieces and parchment aside, reserving the parchment for later use. Repeat with the remaining cake.
  • On a rimmed serving platter, build the cake: Transfer one of the heart cakes to the platter. Pipe a strip of chocolate frosting to attach the top and bottom of the heart. Pipe a layer of frosting over the top of the cake. Stack the remaining cake layer on top and repeat frosting.
  • Pipe frosting onto the sides of the cake and use an offset spatula to spread evenly over the entire cake. Pipe a thick ¾-inch (2 mm) tall border around the top edge of the cake. Make sure there are no gaps. Chill the cake in the refrigerator for at least 30 minutes.
  • Place the parchment with the traced heart on a baking sheet. Pour the melted chocolate into the center of the traced heart, using an offset spatula to fill in evenly. Place the other square of parchment on top. Refrigerate until hardened, at least 20 minutes.
  • Peel back the top sheet of parchment from the chocolate heart and pipe a thin layer of chocolate frosting on top, spreading evenly with an offset spatula. If not using immediately, cover with the second piece of parchment paper again and place in the refrigerator until ready to assemble the cake.
  • Remove the cake from the refrigerator and carefully pour in the strawberry sauce into the bordered top until nearly full. Carefully place the frosting-coated chocolate heart on top of the frosting border. Use the remaining chocolate frosting to carefully fill in the sides between the heart and the cake, then spread another thin layer of frosting over the top. Return to the refrigerator for at least 20 minutes.
  • Make the chocolate ganache: Combine the chocolate chips and ¼ cup (60 ml) heavy cream in a microwave-safe medium bowl. Microwave on medium power for 1½ minutes, then let sit 2 minutes. Stir until smooth. Add the remaining ¼ cup (60 ml) heavy cream and stir to incorporate. Let cool at room temperature for 10-15 minutes, stirring occasionally, until just slightly warm to the touch, but still runny.
  • Remove the cake from the refrigerator. Pour about ½ cup of the ganache in the center of the cake. Use an offset spatula to lightly push to the edges, allowing some of the ganache to drip over the sides. Add more ganache as needed. Refrigerate for 5 minutes.
  • Dip the strawberries in the remaining ganache and arrange around the edges of the cake. Refrigerate for at least 20 minutes, until completely set, or until ready to serve.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 798 calories, Carbohydrate 103 grams, Fat 44 grams, Fiber 4 grams, Protein 8 grams, Sugar 77 grams

CONVERSATION HEART CAKE



Conversation Heart Cake image

Not everyone is a fan of conversation hearts: In a recent poll, more than two-thirds of Food Network fans said they don't eat them. But this heart is different - it's a giant cake! To create the supersize sweet, we turned two cakes into a heart shape, then we covered the whole thing in a homemade marshmallow fondant. For the message, you just need food coloring...and something sweet to say!

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 12 servings

Number Of Ingredients 8

2 15- to 16-ounce boxes vanilla cake mix (plus required ingredients)
1 16-ounce tub white frosting
1 10-ounce bag marshmallows
1/4 cup water
8 drops green liquid food coloring
2 1-pound boxes confectioners' sugar
4 tablespoons unsalted butter, at room temperature
Hot pink or red liquid food coloring, for the letters

Steps:

  • Preheat the oven to 350˚ F. Coat a 9-inch round and a 9-inch square cake pan (2 inches deep) with cooking spray. Prepare the cake mixes as directed; divide between the pans. Bake until a toothpick comes out clean, 30 to 35 minutes.
  • Let the cakes cool, then remove from the pans. Trim the tops of the cakes with a long serrated knife to make them level. Cut the round cake in half as shown.
  • Working on a cake board (you can cut the board into a heart shape to fit the cake) or a cutting board, position the 2 half circles of cake against 2 sides of the square cake to make a heart.
  • Cover the cake with the white frosting, using the frosting to fill in any gaps between the cakes.
  • Combine the marshmallows and water in a large microwave-safe bowl. Microwave, stirring with a rubber spatula, until melted and smooth, 1 to 2 minutes. Add the green food coloring and stir until smooth.
  • Transfer the marshmallow mixture to a stand mixer. Gradually add all but 1/2 cup of the confectioners' sugar and beat until combined. Beat in the butter.
  • Scrape the marshmallow fondant onto a sheet of parchment and knead in confectioners' sugar until it's no longer sticky. Dust the parchment with more sugar; roll out the fondant until it's large enough to cover the cake, at least 13 by 16 inches.
  • Carefully flip the parchment and fondant onto the cake; peel off the parchment. Gently press the fondant against the sides of the cake and smooth with your hands; trim the excess. Brush off the extra sugar.
  • Use the wide end of a chopstick to press letters into the fondant (it's best to do this before the fondant dries out). Use a small brush to paint hot pink or red food coloring in the letter indentations.

BROKEN HEART CHOCOLATE CAKE



Broken Heart Chocolate Cake image

For that person who feels nothing but daggers towards Valentine's Day, we gift you a cake that will crack you up. It's pretty cathartic to make, and delicious too.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 10

Nonstick cooking spray, for greasing the pan
All-purpose flour, for dusting the pan
One 15.25-ounce box chocolate cake mix (plus required ingredients)
2/3 cup granulated sugar
1/4 cup light corn syrup
1/4 teaspoon cream of tartar
One 12-ounce box assorted mixed nuts and chews chocolates (about 24 pieces), such as Russell Stover
1/4 cup heavy cream
1 1/2 cups heavy cream
1/4 cup granulated sugar

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch heart-shaped cake pan with cooking spray and dust with flour, tapping out the excess.
  • Prepare the cake batter according to the package directions and pour into the prepared pan. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Remove to a rack to cool for 10 minutes. Invert the cake pan onto a plate to remove the cake from the pan, then invert back onto the rack to let cool completely.
  • For the sugar glass: Line a baking sheet with parchment. Stir together the sugar, corn syrup and cream of tartar in a small microwave-safe bowl. Heat in the microwave in 2-minute intervals, stirring in between each, until the sugar starts to dissolve and the mixture turns a very light golden, about 4 minutes. Pour the mixture onto the prepared baking sheet and smooth with an offset spatula into a thin rectangle about 9 inches by 7 inches. Refrigerate until hardened completely, about 15 minutes. Use a meat mallet to break the sugar so that it resembles broken glass.
  • For the frosting: Melt the chocolates and heavy cream in a small saucepan over medium-low heat, stirring frequently, until smooth. Set aside to cool slightly.
  • For the whipped cream: Whip the heavy cream and sugar in a bowl with an electric mixer on medium speed until stiff peaks form.
  • Assemble the cake: Once the cake has cooled, use a serrated knife to shave off the top to make it flat (it domes as it bakes). Cut the cake in half horizontally to make 2 even layers, then, keeping the layers stacked, use a paring knife to cut jagged edges in a zigzag formation down the middle of the cake so that you have 2 halves of a broken heart.
  • Place the 2 bottom halves on a cake stand or plate so they are separated a little. Spread the whipped cream evenly over the bottom halves. Top with the 2 top halves and drizzle the melted frosting over the top so that it covers the top and drips down the sides of the cake. Decorate with the broken sugar glass and refrigerate until the chocolate has hardened, about 15 minutes. Slice and serve.

BROKEN HEART CAKE



Broken Heart Cake image

Broken heart cake is an easy, fruit-layered mini strawberry cake, with a pink lemonade glaze for that special someone!

Provided by Culinary Envy

Categories     Raspberry Desserts

Time 1h33m

Yield 6

Number Of Ingredients 9

½ cup fresh raspberries
2 tablespoons white sugar
1 (8.4 ounce) package strawberry-lemon cake mix with pink lemonade glaze mix (such as Duncan Hines® Strawberry Lemon Kiss)
1 egg
2 tablespoons water
2 tablespoons butter, softened
2 tablespoons milk
3 drops red food coloring
2 tablespoons red candy-coated milk chocolate pieces (such as M&M's®)

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Combine raspberries and sugar in a small bowl; mash slightly. Stir until well combined.
  • Blend cake mix, egg, water, and butter together in a large bowl using an electric mixer on low speed, scraping sides of the bowl. Beat at medium-high speed until smooth, about 3 minutes. Pour 1/2 the batter into a heart-shaped baking pan.
  • Strain raspberries through a wire-mesh strainer, pushing out as much excess moisture as possible using the back of spoon. Pour strained raspberries over the batter in the pan and spread out to the edges. Pour remaining cake batter on top and spread to cover the entire raspberry layer.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 37 to 39 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 20 minutes.
  • Mix glaze mix and milk together in a microwave-safe bowl until well blended. Heat in the microwave until hot and thickened, about 40 seconds. Add food coloring; mix until smooth and immediately pour warm glaze over cooled cake. Place red milk chocolate pieces on top. Let set for 15 minutes.

Nutrition Facts : Calories 245.3 calories, Carbohydrate 40.6 g, Cholesterol 42.1 mg, Fat 8.4 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 4.7 g, Sodium 294.7 mg, Sugar 25.8 g

HEART CAKE



Heart Cake image

This chocolate cake is the perfect Valentine's Day cake. I made it for my husband last year. It is filled with ganache and in general not an overly sweet cake, but that's how we like it.

Provided by vewohl

Categories     Desserts     Frostings and Icings     Chocolate

Time 2h45m

Yield 8

Number Of Ingredients 15

½ cup unsalted butter
1 tablespoon unsalted butter
⅔ cup white sugar
1 teaspoon vanilla sugar
4 eggs
5 ounces dark chocolate, chopped
1 ½ cups almond meal
¼ cup dry bread crumbs
5 ounces 70% dark chocolate, broken into small pieces
¾ cup confectioners' sugar
½ cup unsalted butter
2 tablespoons unsalted butter
3 drops almond extract
1 (4 ounce) package red marzipan
2 tablespoons assorted candy decorations, such as pink hearts, silver balls, etc.

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch heart-shaped pan with butter and dust with some extra bread crumbs.
  • Cream 1/2 cup plus 1 tablespoon butter in a bowl with an electric mixer; mix in 2/3 cup white sugar and vanilla sugar. Add eggs one at a time, beating well after each addition, until light and foamy.
  • Place 5 ounces chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool for a few minutes, then blend into egg mixture. Mix almond meal with bread crumbs and fold into the chocolate batter. Pour batter into the prepared pan.
  • Bake in the preheated oven on the lowest rack for 45 minutes. Remove from oven and cook completely, about 1 hour. Remove from pan.
  • Place 5 ounces chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Cool for a few minutes, then mix in confectioner's sugar.
  • Cream 1/2 cup plus 2 tablespoons butter in a bowl with an electric mixer until creamy. Stir in chocolate-sugar mixture and almond extract until ganache is smooth.
  • Cut heart cake horizontally into 2 layers. Cover the bottom layer with some chocolate ganache and place second layer on top. Cover heart on all sides with remaining chocolate ganache.
  • Roll out marzipan into a thin layer on parchment paper. Cut out circles with a small glass to make petals; you need about 12 petals per rose. Roll one of the circles into a spiral shape for the center of the rose. Add the next marzipan circle and roll it around the center piece. The marzipan should just stick together. If you need extra "glue", use some water. Decorate cake with pink roses and other candy to your liking.

Nutrition Facts : Calories 744.6 calories, Carbohydrate 68.5 g, Cholesterol 167.2 mg, Fat 48.3 g, Fiber 3.1 g, Protein 15.2 g, SaturatedFat 20.3 g, Sodium 69.1 mg, Sugar 52.2 g

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