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Fudgy Brownie Heart Cake with Pink Whipped Cream

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Fudgy Brownie Heart Cake with Pink Whipped Cream

Fudgy Brownie Heart Cake with Pink Whipped Cream
Elizabeth Hait, AOL
Provided by:
total prep


  • For cake:
  • 1 stick (8 tablespoons) unsalted butter
  • 4 ounces fine-quality bittersweet chocolate (no more than 60% cacao if marked)
  • 3/4 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs, beaten to blend
  • 1/2 cup all-purpose flour
  • 3 tablespoons unsweetened Dutch-process cocoa powder
  • 1/2 teaspoon salt
  • For the cream:
  • 1/2 cup cold heavy cream
  • 1 tablespoon sugar
  • 1/2 teaspoon raspberry extract
  • 2 drops red food coloring
  • Garnish: fresh raspberries
  • Equipment: a 9-inch heart-shaped baking pan


  • Make cake:

    Preheat oven to 350F with rack in middle. Butter pan and line with parchment paper, then butter paper.
  • Melt butter and chocolate in a 2-quart heavy saucepan over low heat, stirring, until smooth. Remove from heat and cool, 5 minutes. Whisk in sugar and vanilla. Whisk in eggs 1 at a time until mixture is glossy and smooth.
  • Sift together flour, cocoa powder, and salt, then whisk into chocolate mixture until combined.
  • Spread in pan and bake until a wooden pick inserted in center comes out with crumbs, 25 to 30 minutes. Cool 15 minutes in pan, then invert onto a rack and discard paper. Cool completely, then transfer to a plate.
  • Make whipped cream:

    Whip cream with sugar, extract, and coloring with an electric mixer just until soft peaks form and spread on top of cake.
  • Garnish with raspberries.
  • Make ahead: Cake with cream can be made 1 day ahead and kept chilled, covered.