Devil's Chocolate Cake With White Chocolate & Berries

By: Zack

Content Writer

4 min read

Valentine's Day is just around the corner, and what better way to celebrate love and indulgence than with a delicious heart-shaped Devil's Chocolate Cake? Created by the talented @Pastrybysaloni in collaboration with Abt and Smeg USA, this dessert is sure to steal the heart of your special someone. With simple ingredients and step-by-step instructions, crafting this cake is fun and easy. The rich cocoa flavor combined with the moist, tender crumb will leave your taste buds wanting more. Plus, the heart shape adds an extra touch of romance to your Valentine's Day festivities.

What's the secret to achieving the perfect cake? Your Smeg kitchen appliances and quality baking essentials ensure that every step of the baking process is a breeze. From mixing the batter to decorating the final masterpiece, you'll feel like a pro in the kitchen. So, whether you're celebrating with your significant other or simply indulging in some self-love this Valentine's Day, why not treat yourself to a slice of happiness? After all, nothing says "I love you" quite like a homemade heart-shaped chocolate cake. Happy Valentine's Day from our team at Abt!

heart-shaped chocolate cake with strawberries on top sitting on glass plate

Yields 8 Servings

¾ cup unsweetened almond milk or any milk of your choice
2 tsp white vinegar
⅓ cup plain yogurt
1 cup granulated sugar
2 tsp vanilla extract
⅓ cup neutral oil (canola, sunflower, vegetable, etc.)
2 cups all purpose flour
⅔ cup Dutch cocoa powder
1.25 tsp baking soda
¾ tsp baking powder
¼ tsp salt
¾ cup boiling water

1 cup white chocolate (either couverture chocolate chopped in pieces or baking chocolate chips)
1/3 cup + 1 tablespoon whipping cream (any unsweetened whipping cream will work)

1 cup dark chocolate (either couverture chocolate chopped in pieces or baking chocolate chips)
⅔ cup whipping cream (any unsweetened whipping cream will work)

Preheat oven to 350°F and grease a 9-inch heart-shaped cake tin with an indent or a round flan tin with oil.
In a bowl, combine room-temperature milk and vinegar. Let it sit for 5 minutes and then add granulated sugar, vanilla extract, and oil. Stir with a hand mixer until sugar is dissolved.
Add all-purpose flour, cocoa powder, baking soda, baking powder, and salt. Mix the dry ingredients with the liquid ingredients using a hand mixer. Pour the cake batter into the prepared cake tin.
Bake for roughly 35-40 minutes until firm to the touch and insert a toothpick in the center to check if it comes out clean.
Remove from the oven and let the cake cool in the cake tin for 45 minutes on a wire rack. Then remove from the cake pan and place on a serving dish or a cake stand.

Place chocolate chunks or chips in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer.
Pour the cream over the chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. Stir very slowly until the chocolate has melted and the mixture is smooth.
Let the ganache cool for 30 minutes until it has slightly thickened, then pour it into the center cavity of the prepared cake. Let the ganache set for 3-4 hours in the fridge or overnight at room temperature.

Place chocolate chunks or chips in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer.
Pour the cream over the chocolate, then let it sit for 2–3 minutes to gently soften the chocolate. Stir very slowly until the chocolate has melted and the mixture is smooth.
Cover with plastic wrap and leave it in a cool room for 3-4 hours for the ganache to set firm or semi-soft.

Fill a piping bag fitted with a star nozzle with dark chocolate ganache. Pipe the ganache around the edges of the cake.
Add fresh berries of your choice and serve. You can serve the cake cold or at room temperature.
Store the cake in an airtight container without the berries in the fridge for up to 7 days.