Celebrating Galentine’s Day This Year? Make This Heartbreak Cake!
If you and your gal pals are celebrating together on Valentine’s Day together this year, I have the perfect little treat for you to bring. This would also be a great little thoughtful idea to give to a friend who recently went through a breakup. This is perfect for these occasions because it is called a “heartbreak” cake. There is the cutest little chocolate cake with a red heart on the center of the top and then the finishing touch is to stick a knife in it for comedic effect.
There is nothing quite like chocolate to help get you through a breakup. This recipe today is for a little 6” inch cake that is perfect for two people for dessert, but you could also give it to a friend to have all to themselves to help them through their hard time, no judgments given! Feel free to use the same techniques here to make any chocolate cake recipe you have in a normal 8” or 9” pan to make a double layered cake.
(To be quite honest this is actually an adorable cake to make for anyone for Valentine’s Day or any other occasion with a cute heart on it, just leave the knife out! For this purpose, however, for some reason this just helps you feel a little better to see this cute little joke play out.)
Every year before Valentine’s Day I love browsing Christina Lane’s blog, DessertForTwo.com for dessert ideas to make for my husband and I for Valentine’s Day. I love the concept of just making a small dessert to share and then I don’t feel the need to eat the other 75% of a normal sized dessert myself throughout the next several days. I wouldn’t want to let the rest of that NY-style cheesecake go to waste, now would I?!
This cake turns out so cute, I think I might ditch the knife and make it for my husband and I. Christina loves to use the 6” inch cake pans, and if you decide to use this size, she says to make sure you only buy the pan that is 2” tall. They sell 3” ones that are perfect for a wedding cake topper, but if you use regular recipes for that, the cake will rise too high and then sink--stick with the 2” height pans.
Lastly, I wanted to share the cool technique for how she made the heart shape on top without any frosting. She crushed up freeze dried raspberries very finely, then put a heart-shaped cookie cutter on top of the chocolate cake and added the raspberry powder within the cookie cutter. Next, cover the cookie cutter and sprinkle the rest of the cake with powdered sugar, remove the cookie cutter and voila! A perfect topping that looks so much harder and fancier than it really is!
I hope you have a wonderful Valentine’s Day or Galentine’s Day, or whatever you are celebrating this year!
cooking spray, for pan
1/2 cup all-purpose flour
5 tablespoons cocoa powder
1/2 teaspoon baking soda
1/3 cup canola oil
1/2 cup granulated sugar
1/3 cup sour cream
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon warm water (or brewed coffee)
handful freeze dried raspberries, crushed to a powder
powdered sugar for sprinkling on top (Icing sugar Mill by T-Sugars pictured)
Directions:
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There is nothing quite like chocolate to help get you through a breakup. This recipe today is for a little 6” inch cake that is perfect for two people for dessert, but you could also give it to a friend to have all to themselves to help them through their hard time, no judgments given! Feel free to use the same techniques here to make any chocolate cake recipe you have in a normal 8” or 9” pan to make a double layered cake.
(To be quite honest this is actually an adorable cake to make for anyone for Valentine’s Day or any other occasion with a cute heart on it, just leave the knife out! For this purpose, however, for some reason this just helps you feel a little better to see this cute little joke play out.)
Every year before Valentine’s Day I love browsing Christina Lane’s blog, DessertForTwo.com for dessert ideas to make for my husband and I for Valentine’s Day. I love the concept of just making a small dessert to share and then I don’t feel the need to eat the other 75% of a normal sized dessert myself throughout the next several days. I wouldn’t want to let the rest of that NY-style cheesecake go to waste, now would I?!
This cake turns out so cute, I think I might ditch the knife and make it for my husband and I. Christina loves to use the 6” inch cake pans, and if you decide to use this size, she says to make sure you only buy the pan that is 2” tall. They sell 3” ones that are perfect for a wedding cake topper, but if you use regular recipes for that, the cake will rise too high and then sink--stick with the 2” height pans.
Lastly, I wanted to share the cool technique for how she made the heart shape on top without any frosting. She crushed up freeze dried raspberries very finely, then put a heart-shaped cookie cutter on top of the chocolate cake and added the raspberry powder within the cookie cutter. Next, cover the cookie cutter and sprinkle the rest of the cake with powdered sugar, remove the cookie cutter and voila! A perfect topping that looks so much harder and fancier than it really is!
I hope you have a wonderful Valentine’s Day or Galentine’s Day, or whatever you are celebrating this year!
Heart Break Cake
Heart break cake: one bowl chocolate sour cream cake in a 6 inch cake pan. Broken heart cake recipe is so great for mourning a breakup. Author: www.DessertForTwo.com
Serving size: 8
Calories per serving: 179
Ingredients:
Calories per serving: 179
cooking spray, for pan
1/2 cup all-purpose flour
5 tablespoons cocoa powder
1/2 teaspoon baking soda
1/3 cup canola oil
1/2 cup granulated sugar
1/3 cup sour cream
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon warm water (or brewed coffee)
handful freeze dried raspberries, crushed to a powder
powdered sugar for sprinkling on top (Icing sugar Mill by T-Sugars pictured)
Directions:
1. Preheat the oven to 350.
2. Spray a 6" cake pan with cooking spray, and line the bottom with a circle of parchment paper.
3. In a small bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
4. In a medium-size bowl, stir the oil and sugar together. Add the sour cream and stir until well blended.
5. Next, add the egg and vanilla. Stir until combined.
6. Sprinkle half of the flour mixture on the wet mixture. Stir until blended. Stir in the water or coffee, followed by the remaining flour mixture. Stir until no streaks of flour remain.
7. Scrape the batter into the prepared pan, and bake on a cookie sheet for 30 minutes. The cake is done with a toothpick inserted only has moist crumbs clinging to it, and the sides of the cake start to pull away from the edge of the pan.
8. Let cool in the pan for 15 minutes, and then rum a knife around the edge of the pan. Gently remove the cake form the pan and place on a small cake stand.
9. Place a heart cookie cutter in the center of the cake. Fill the center with raspberry powder.
10. Cover the heart with paper, and sprinkle powdered sugar on top of the rest of the cake. Remove the paper and cookie cutter. Insert knife!
Source: dessertfortwo.com
2. Spray a 6" cake pan with cooking spray, and line the bottom with a circle of parchment paper.
3. In a small bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
4. In a medium-size bowl, stir the oil and sugar together. Add the sour cream and stir until well blended.
5. Next, add the egg and vanilla. Stir until combined.
6. Sprinkle half of the flour mixture on the wet mixture. Stir until blended. Stir in the water or coffee, followed by the remaining flour mixture. Stir until no streaks of flour remain.
7. Scrape the batter into the prepared pan, and bake on a cookie sheet for 30 minutes. The cake is done with a toothpick inserted only has moist crumbs clinging to it, and the sides of the cake start to pull away from the edge of the pan.
8. Let cool in the pan for 15 minutes, and then rum a knife around the edge of the pan. Gently remove the cake form the pan and place on a small cake stand.
9. Place a heart cookie cutter in the center of the cake. Fill the center with raspberry powder.
10. Cover the heart with paper, and sprinkle powdered sugar on top of the rest of the cake. Remove the paper and cookie cutter. Insert knife!
Source: dessertfortwo.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
