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“This is a great cake to make for Valentine’s Day in a heart shaped pan. Recipe source: Bon Appetit (June 1981)”

Ready In:



  • 2

    cups cake flour or 1 3/4 cups flour

  • 12

    cup cocoa powder

  • 2

    teaspoons baking powder

  • 14

    teaspoon salt

  • 12

    cup butter, plus

  • 2

    tablespoons butter

  • 1 12

    cups sugar

  • 2


  • 1

    teaspoon vanilla

  • 1 13

    cups milk

  • 9

    ounces bittersweet chocolate or 9 ounces semisweet chocolate, chopped

  • 12

    cup butter


  • Preheat oven to 350-degrees F.
  • Spray 2 8-inch round (or heart shaped) pans with non-stick cooking spray (or use a bigger heart shaped pan, adjusting cooking time) and flour pans.
  • In a bowl sift flour, cocoa, baking powder and salt. Set aside.
  • In a large bowl beat butter using an electric mixer until soft (5 minutes). Add sugar gradulally while beaters are running and continue beating another 2 minutes or so.
  • Beat in eggs, one at a time, beating well after each.
  • Add vanilla and continue beating until blended.
  • With mixer on low speed add flour alternatively with milk in three additions, stirring until mixed but stopping at least once to scrap down bowl.
  • Divide batter into two pans (or use one larger pan).
  • Bake for 25-30 minutes for 8-inch layer cakes or 40-45 minutes for a larger cake.
  • Cool for 10 minutes in pans and then turn out onto a cake rack to finish cooling.
  • While cake is cooling prepare glaze.
  • To make glaze: combine chocolate and butter in top of a double boiler over simmering water. Cover and cook until mixture is melted and smooth.
  • To assemble cakes: If using layer cakes, place one layer on serving plate (bottom up) and spread top with glaze, cover with top layer (top side up) and finish frosting with glaze.

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