Heart Shaped Chocolate Bundt Cake Recipe

A slice of chocolate cake with a dollop of whipped cream, garnished with three raspberries and a sprig of mint, is served on a white plate. The plate is stacked on two others, with a pink cloth underneath.

Heart Shaped Chocolate Bundt Cake Recipe

Celebrate with a decadent Heart Shaped Chocolate Bundt Cake. This moist and fudgy cake is perfect for Valentine's Day or any occasion that calls for a chocolatey treat.

Prep Time15

Cook Time35

Total Time50

Servings: servings

Calories: 351kcal

Author: Stephanie Wilson

Ingredients

3/4 cup hot water
3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 ½ cup granulated sugar
1 teaspoon baking soda
1 teaspoon instant espresso powder or instant coffee
1/2 teaspoon salt
1/2 cup melted butter
1/2 cup sour cream
1/4 cup cooking oil
2 large eggs at room temperature
2 teaspoons vanilla extract
2 ounces chocolate bar chopped very finely (chocolate is optional)

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Instructions

Prepare the Bundt Pan

Preheat oven to 350° F. Prepare a 6-cup Bundt pan with baking spray that contains flour, or grease the pan with butter and cocoa powder. Ensure the pan's interior is well coated, including the crevices, for easy removal after baking. I like to use a pastry brush.

Bloom the Chocolate

In a medium bowl, whisk together the hot water and cocoa powder until well combined. Let cool for 10 minutes. This causes a blooming effect and enhances the chocolate flavor.

Make the Cake

In a large bowl or the bowl of a stand mixer, whisk the flour, sugar, baking soda, espresso powder, and salt together.
To the cocoa mixture, add the melted butter, sour cream, oil, eggs, vanilla and very finely chopped chocolate bar. Whisk to combine and pour into the flour mixture. Stir just until there are no visible streaks of flour. Pour into the prepared Bundt pan. Tap gently on the counter to release any air bubles.
Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and let cool for 10 minutes before inverting onto a metal rack to cool completely.

Notes

Storing the Cake:
Room Temperature: This cake will keep at room temperature for up to 3 days when covered or in the refrigerator for up to 5 days. Freezing: This cake freezes well! Be sure to wrap it tightly in a layer of plastic wrap and foil. Thaw it completely before serving.
Chocolate Bar: This addition is completely optional but adds a layer of decadence to the cake. I used Ghirardelli Intense 72% Cacao Dark Chocolate, but use your favorite!

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