Chocolate Fudge Heart Cake
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This chocolate fudge heart cake is ultra-moist, rich, and made with three layers of soft chocolate cake and silky frosting – perfect for Valentine’s Day!
Why You’ll Love This Chocolate Fudge Heart Cake
This chocolate fudge heart cake is everything you want in a chocolate dessert—soft, rich, and deeply chocolatey. The layers are moist and fluffy, while the chocolate frosting is silky smooth.
It’s shaped like a heart, making it perfect for Valentine’s Day, anniversaries, or special occasions. Whether you’re baking for a loved one or just want a stunning chocolate cake, this recipe is a must-try!
What Makes This Recipe Special?
This cake stands out because of its incredibly soft, moist texture and deep chocolate flavour. The hot coffee enhances the chocolate while the buttermilk keeps it moist.
The chocolate frosting is made with real melted dark chocolate, giving it a luscious, creamy consistency. Plus, you can easily cut it into a heart shape without any special tins!
Equipment You’ll Need
To make this chocolate fudge heart cake, you’ll need:
- Three 6-inch round cake tins (or heart-shaped tins) – For even layers.
- Mixing bowls – One for dry ingredients, another for wet.
- Electric whisk or stand mixer – Helps create a smooth batter and fluffy frosting.
- Wire rack – To cool the cakes evenly.
- Serrated knife – For shaping the cake into a heart.
- Piping bag and nozzle – For decorating the cake.
Why This Cake Works So Well
- Moist and Fudgy: Buttermilk and hot coffee make it ultra-soft.
- Deep Chocolate Flavour: Dutch-processed cocoa, coffee, and melted dark chocolate enhance the taste.
- Versatile Shape: Use round tins and cut it into a heart if needed.
- Perfect for Special Occasions: A great Valentine’s Day, anniversary, or birthday cake.
Ingredients for Chocolate Fudge Heart Cake
For the Chocolate Cake:
- 190g (1 ½ cups) plain flour (all-purpose flour)
- 40g (½ cup) cocoa powder (Dutch-processed)
- 1 tsp baking powder
- ½ tsp bicarbonate of soda (baking soda)
- ½ tsp salt
- 200g (1 cup) caster sugar (or granulated sugar)
- 100g (½ cup) light brown sugar
- 120ml (½ cup) vegetable oil (rapeseed/canola oil)
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 180ml (¾ cup) buttermilk, room temperature
- 120ml (½ cup) hot coffee (or hot water if preferred)
For the Chocolate Frosting:
- 425g unsalted butter, softened
- 525g icing sugar (powdered sugar), sifted
- 95g (¾ cup) cocoa powder (Dutch-processed)
- ½ tsp salt
- 200ml double cream (heavy cream), room temperature
- 2 tsp vanilla extract
- 225g (6 oz) dark chocolate, melted and slightly cooled
How to Make Chocolate Fudge Heart Cake
Step 1: Prepare the Cake Pans
Preheat your oven to 180°C (160°C fan) / 350°F. Grease and line three 6-inch cake tins or heart-shaped tins with baking paper.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate of soda, salt, caster sugar, and brown sugar until well combined.
Step 3: Add the Wet Ingredients
In a separate bowl, whisk together the vegetable oil, eggs, vanilla extract, and buttermilk until smooth. Pour this mixture into the dry ingredients and mix gently until just combined.
Step 4: Add the Hot Coffee
Gradually pour in the hot coffee, whisking continuously. The batter will be thin—this is normal and helps create a moist cake.
Step 5: Bake the Cakes
Divide the batter evenly between the prepared cake tins (about 340g per tin). Bake for 24-27 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs.
Step 6: Cool the Cakes
Allow the cakes to cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
How to Make the Chocolate Frosting
Step 7: Beat the Butter
In a large bowl, beat the butter with an electric mixer for 2-3 minutes until light and fluffy.
Step 8: Add the Dry Ingredients
Sift in the icing sugar, cocoa powder, and salt. Mix on low speed until fully combined.
Step 9: Add the Cream and Vanilla
Slowly pour in the double cream and vanilla extract, then beat on medium-high speed for 2 minutes until smooth and creamy.
Step 10: Add the Melted Chocolate
Pour in the melted dark chocolate and mix until fully incorporated. Scrape down the sides of the bowl as needed.
How to Assemble the Cake
Step 11: Cut the Cake into a Heart Shape (Optional)
If using round cake tins, follow these steps:
- Mark a cross in the centre of the top cake layer.
- Cut diagonally across the bottom left and bottom right quadrants to create a point.
- Use the cut-off pieces to shape the top of the heart and secure them with frosting.
Step 12: Create the Crumb Coat
Spread a thin layer of frosting all over the cake to trap crumbs, making sure there are no gaps. Don’t worry if it looks messy, it’s just the first layer. Place in the freezer for 20 minutes to firm up.
Step 13: Frost the Cake
Remove the cake from the freezer and transfer the icing into a piping bag, leaving about 1/3 of it in the bowl for decoration. Snip off the end of your piping bag to create a 1cm opening.
Pipe the icing in lines all around the cake and on top. It may look like a lot of icing, but don’t worry—you’ll remove some when you smooth it out.
Grab a palette knife and begin smoothing the icing. Start from the dip of the heart, then turn the turntable towards you and smooth the icing down to the point of the heart.
For a smoother finish, you can heat your knife with hot water or a blowtorch before using it. If needed, switch to a large metal scraper to make the process easier.
Step 14: Decorate
Once the cake is fully smoothed, transfer the remaining frosting into a piping bag fitted with an 8B tip (or any tip of your choice).
Pipe frosting around the top edge of the cake and along the base for a finished look. If you want to customise it further, experiment with different piping tips and patterns to make it your own!
Tips for the Best Chocolate Cake
- Use Room Temperature Ingredients: This ensures even mixing.
- Don’t Overmix the Batter: Overmixing can make the cake dense.
- Use Hot Coffee for Depth of Flavour: If you prefer, hot water works too.
- Chill Cake Layers Before Frosting: This prevents crumbs from mixing into the icing.
- Heat Your Palette Knife for a Smoother Finish: A warm knife helps spread the frosting evenly.
Storage Tips
- Store at room temperature for up to 2 days in an airtight container.
- Keep in the fridge for up to 5 days—bring to room temperature before serving for the best texture.
Watch My Step-by-Step Video
Want to see exactly how it’s done? Watch my full tutorial on the Fitwaffle Kitchen YouTube channel.
For more delicious cake recipes, follow me on Instagram @fitwafflekitchen and TikTok @fitwaffle.
Why You’ll Keep Coming Back to This Recipe
This chocolate fudge heart cake is rich, moist, and incredibly chocolatey. With three soft layers and a silky chocolate frosting, it’s the ultimate Valentine’s Day cake.
It’s simple to make, fun to decorate, and guaranteed to impress anyone you bake it for.
Other Recipes to Try
If you loved this chocolate fudge heart cake, check out these other chocolate cakes from Fitwaffle Kitchen:
- Valentine’s Day Cookie Pie: Gooey Nutella middle, wrapped in delicious cookie dough.
- Chocolate Lava Cake: Gooey, molten centres for the ultimate indulgence.
Both are rich, delicious, and perfect for chocolate lovers!
Chocolate Fudge Heart Cake
Ingredients
For the Chocolate Cake:
- 190 g 1 ½ cups plain flour (all-purpose flour)
- 40 g ½ cup cocoa powder (Dutch-processed)
- 1 tsp baking powder
- ½ tsp bicarbonate of soda baking soda
- ½ tsp salt
- 200 g 1 cup caster sugar (or granulated sugar)
- 100 g ½ cup light brown sugar
- 120 ml ½ cup vegetable oil (rapeseed/canola oil)
- 2 large eggs room temperature
- 2 tsp vanilla extract
- 180 ml ¾ cup buttermilk, room temperature
- 120 ml ½ cup hot coffee (or hot water if preferred)
For the Chocolate Frosting:
- 425 g unsalted butter softened
- 525 g icing sugar powdered sugar, sifted
- 95 g ¾ cup cocoa powder (Dutch-processed)
- ½ tsp salt
- 200 ml double cream heavy cream, room temperature
- 2 tsp vanilla extract
- 225 g 6 oz dark chocolate, melted and slightly cooled
Instructions
How to Make Chocolate Fudge Heart Cake
Step 1: Prepare the Cake Pans
- Preheat your oven to 180°C (160°C fan) / 350°F. Grease and line three 6-inch cake tins or heart-shaped tins with baking paper.
Step 2: Mix the Dry Ingredients
- In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate of soda, salt, caster sugar, and brown sugar until well combined.
Step 3: Add the Wet Ingredients
- In a separate bowl, whisk together the vegetable oil, eggs, vanilla extract, and buttermilk until smooth. Pour this mixture into the dry ingredients and mix gently until just combined.
Step 4: Add the Hot Coffee
- Gradually pour in the hot coffee, whisking continuously. The batter will be thin—this is normal and helps create a moist cake.
Step 5: Bake the Cakes
- Divide the batter evenly between the prepared cake tins (about 340g per tin). Bake for 24-27 minutes, or until a skewer inserted into the centre comes out with a few moist crumbs.
Step 6: Cool the Cakes
- Allow the cakes to cool in the tins for 10 minutes, then transfer them to a wire rack to cool completely before frosting.
How to Make the Chocolate Frosting
Step 7: Beat the Butter
- In a large bowl, beat the butter with an electric mixer for 2-3 minutes until light and fluffy.
Step 8: Add the Dry Ingredients
- Sift in the icing sugar, cocoa powder, and salt. Mix on low speed until fully combined.
Step 9: Add the Cream and Vanilla
- Slowly pour in the double cream and vanilla extract, then beat on medium-high speed for 2 minutes until smooth and creamy.
Step 10: Add the Melted Chocolate
- Pour in the melted dark chocolate and mix until fully incorporated. Scrape down the sides of the bowl as needed.
How to Assemble the Cake
Step 11: Cut the Cake into a Heart Shape (Optional)
- If using round cake tins, follow these steps:
- Mark a cross in the centre of the top cake layer.
- Cut diagonally across the bottom left and bottom right quadrants to create a point.
- Use the cut-off pieces to shape the top of the heart and secure them with frosting.
Step 12: Create the Crumb Coat
- Spread a thin layer of frosting all over the cake to trap crumbs, making sure there are no gaps. Don't worry if it looks messy, it's just the first layer. Place in the freezer for 20 minutes to firm up.
Step 13: Frost the Cake
- Remove the cake from the freezer and transfer the icing into a piping bag, leaving about 1/3 of it in the bowl for decoration. Snip off the end of your piping bag to create a 1cm opening.
- Pipe the icing in lines all around the cake and on top. It may look like a lot of icing, but don't worry—you’ll remove some when you smooth it out.
- Grab a palette knife and begin smoothing the icing. Start from the dip of the heart, then turn the turntable towards you and smooth the icing down to the point of the heart.
- For a smoother finish, you can heat your knife with hot water or a blowtorch before using it. If needed, switch to a large metal scraper to make the process easier.
Step 14: Decorate
- Once the cake is fully smoothed, transfer the remaining frosting into a piping bag fitted with an 8B tip (or any tip of your choice).
- Pipe frosting around the top edge of the cake and along the base for a finished look. If you want to customise it further, experiment with different piping tips and patterns to make it your own!
