I like making cakes for all kinds of occasion regardless if I celebrate it or not. I know that not all people celebrate Valentines Day, and there’s nothing wrong with that. Not celebrating it doesn’t mean you have to deprive yourself of enjoying some fancy decadent and delicious dessert. I say, you deserve to treat yourself to something, whether you are staying in or dining out. What better way to pamper yourself than to make a chocolate cake, you can never go wrong with chocolate cake. It’s an all time favorite of most people, I am hoping you are in the same boat as me, chocolate lover.
I’ve made different kind and variation of chocolate cakes and still I cannot stop on making more. I just cannot get enough of it, there’s just so many of them. I have a small collection of chocolate cakes in my website and they are the ones I featured in my 25 Chocolate Cake Lovers Collection post, if you have time check it out. If you don’t feel like making this cake that I am featuring in this post, I’m pretty sure there will be at least 1 or more that you can find my cake collection post.
About this Cake
For me every chocolate cake have something different if not unique about it. Chocolate cakes can be light, air and fluffy like my Triple Dark Chocolate Chiffon Cake, or it can be flourless and light like my Chocolate Almond Torte Cake, or flourless and compact like my Chocolate Quinoa Cake. Different variation, different taste, different texture. This cake has more compact and fudgy texture. This is a one bowl chocolate cake, not mixer needed. The recipe do not have egg in it, and does not require creaming the butter and sugar, in fact, the recipe uses melted butter instead. Because there is no air that is being build up in the batter, the texture is not fluffy and airy, although it will have a significant rise because of the leavening agent and the reaction between cocoa powder and lemon juice. It’s more like a cross between a cake and a brownie. I baked it in my heart shaped pan, but it can be made in an 8-inch square pan like a slice and serve kind of cake. You can pour chocolate ganache on top or decorate it as desired.
How I made this Cake
This is a one bowl kind of chocolate cake and employs the method of preparing the dry ingredients separately with the wet ingredients and then combining the two. The process doesn’t require a use of electric mixer and everything is manually mixed. That easy, cake in less than 1 hour! Let’s get started!
This recipe is not only for Valentine’s day, you can make this an everyday cake. I used this cake recipe and made it into cupcakes, I baked it in round and square pans. Here is a baking time chart depending on pan size (credits to thespruceeats)
For Baking in a 350 F oven:
|Cake Pan Size||Approximate Baking Times|
|24 cupcakes||18 to 23 minutes|
|Two 8 x 1-1/2 inch round baking pans||35 to 40 minutes|
|Two 9 x 1-1/2 inch round baking pans||30 to 35 minutes|
|Two 8 x 8 x 2 or 9 x 9 x 2 inch baking pans||25 to 35 minutes|
|12 cup Bundt Cake or Angel Food cake pan||35 to one hour|
|10-inch cheesecake made in spring form pan||35 to one hour|
|13- x 9- x 2-inch – 1/4 sheet cake||30 to 35 minutes|
|15 x 10 x 1-inch long jelly roll cake||25 to 30 minutes|
|10-inch loaf cake||25 to 40 minutes|
- 1/2 cup (50g) unsweetened Cocoa Powder
- 1/2 cup (120 ml) Water
- 1 cup (200 g) of Sugar
- 2/3 cup (160 ml) of Vegetable Oil
- 2 Eggs – room temperature
- 1 1/2 teaspoon (7.5ml) Vanilla extract
- 3/4 cup (90g) of All-Purpose Flour
- 3/4 tsp(3.75 ml) Salt
- 1/2 tsp (2.5 ml) Baking Soda
- 2 Batch of Chocolate Ganache Frosting
- 1/3 cup Whipped Cream
- Preheat oven to 350F/(175C). Spray or line baking pan with parchment paper. I used a 9-inch heart-shaped pan. Please note that baking time could vary depending on the pan size. I left a pan size baking time
- Bloom the Cocoa Powder: In a large bowl combine the cocoa powder with the hot water and whisk up with a wire whisk until smooth. The hot water will “bloom” the cocoa powder and bring out its best flavor.
- Wet Ingredients: Then add the sugar, vegetable oil, eggs and vanilla and whisk until smooth. Set Aside.
- Dry Ingredients: In a smaller bowl, whisk together the flour, salt and baking powder.
- Wet + Dry Ingredients: Combine the dry ingredients to the wet ingredients, slowly whisking until combined.
- Bake for 35-35 minutes of until toothpick inserted in the center of the cakes comes out clean. If you are using a square or round pan, adjust baking time as needed.
- Decorate as desired.
For the Whipped Chocolate Ganache Frosting:
- Make 2 batches of Chocolate Ganache Frosting. Cover with plastic wrap making sure that it touches the top of the chocolate ganache. This will help avoid a film forming on top.
- Set aside in the fridge for about 30 minutes. Do not leave it longer as it will harden too much to mix with whipped cream.
- Prepare the Whipped Cream, (you can also use ready made whipped cream on tub or canister). Using a hand mixer, add the whipped cream to the chocolate ganache and whip for about 2-3 minutes or until light and fluffy. The color will be lighter and the texture softer.
- Transfer in a piping bag and have fun decorating your cupcakes. If your frosting became too soft, just pop it in the fridge for few minutes to return harden a bit, again don’t leave it in the fridge for too long.
Happy Valentines Day!
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