HEART-SHAPED CAKE: the PERFECT dessert for VALENTINE'S DAY!

Name: HEART-SHAPED CAKE: the PERFECT dessert for VALENTINE'S DAY!
Uploaded: 2026-01-16T10:14:43Z
Duration: PT164.375S
Channel: Food Inspiration

published on 16 January, 2026 at 11:14

INGREDIENTS (for 22cm cake pan)

Chocolate sponge cake:

5 eggs

130g (2/3 cup) sugar

80g (2/3 cup) all-purpose flour

30g (¼ cup) cornstarch

35g (¼ cup) unsweetened cocoa powder

Syrup:

20g raspberry jam

2 tbsp water

Filling:

140ml (½ cup + 2 tbsp) heavy whipping cream

400g (1 ¾ cups) mascarpone cheese

100g (¾ cup) powdered sugar

200g hazelnut cream

Red berries (raspberries, blueberries, blackberries, strawberries)

Chocolate sprinkles

METHOD

1. Beat the eggs and sugar with an electric mixer until the mixture becomes light and fluffy. This will take about 10 minutes.

2. Gradually sift in the dry ingredients: start with the flour, then add the cornstarch, and finally the cocoa powder. Gently fold everything together using a spatula.

3. Pour the batter into a 22cm (9-inch) springform pan. Bake in a preheated static oven at 170°C (340°F) for 30 minutes. Let it cool completely.

4. Meanwhile, prepare the syrup by heating the raspberry jam and water in a small saucepan for about 2 minutes, stirring well.

5. Prepare the filling: whip the heavy cream until stiff peaks form and set aside. In another bowl, mix the mascarpone cheese with powdered sugar. Once well combined, add the hazelnut spread. Finally, gently fold in the whipped cream using a spatula.

6. Cut the cooled sponge cake in half horizontally. Brush the bottom layer with the prepared syrup and spread a generous layer of the filling using a piping bag for better precision. Add your preferred red berries (raspberries, blueberries, blackberries, strawberries) on top. Place the second sponge layer on top. To shape the cake into a heart, mark an "X" with a knife, then cut diagonally from the outer edge to the center tip. Use the leftover pieces to complete the heart shape by attaching them to the rounded sides with some filling.

7. Cover the entire cake with the remaining filling, smoothing it out as evenly as possible. Use a piping bag with a decorative nozzle to create patterns. Sprinkle chocolate sprinkles in the center and finish with a few raspberries for decoration.

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