Heart-shaped cake

One day, when I wasn't in the mood for syrupy desserts, I made this cake for a friend's birthday. It's not necessarily a festive recipe, but it fits any celebration where you want something rich and delicious, with cocoa, butter, and red currants. It's not quick, but it's not complicated either; you just need to pay attention to each step. I used a heart-shaped mold of about 23-24 cm, but you can also use a regular round one.

Quick info

Total time: about 3-4 hours including cooling
Preparation time: 45 minutes
Baking time: 40-50 minutes (depending on the oven)
Servings: 12-14 slices
Difficulty: medium
Recipe type: cocoa cake for birthdays or special occasions

Ingredients

400 g sugar
10 eggs
1 package of butter (minimum 80% fat, about 200-250 g)
3 tablespoons flour
100 ml water
50 g cocoa
250 g mascarpone
100-150 g red currants
200 ml liquid cream (for whipping)
For decoration: a few currants and chocolate shavings (optional)

Instructions

1. Preparing the cocoa cream:
Mix the sugar, cocoa, and water in a small saucepan. Place over medium heat and stir occasionally. Let it cook until you get a thick cream, similar to a roux. This takes about 10-15 minutes. Remove from heat and let it cool completely.

2. Incorporating the eggs:
When the cocoa cream is cool, add the egg yolks one by one. Mix well after each addition. The mixture should be smooth.

3. Dividing the mixture:
Divide this mixture into two equal parts, using a scale or by eye if you have experience.

4. Preparing the batter:
Whip the egg whites until stiff peaks form (you can add a pinch of salt). Take one of the two parts of the mixture and gradually incorporate the flour (the 3 tablespoons). Then, carefully fold in the whipped egg whites. Mix gently with a spatula to avoid deflating the foam.

5. Baking the cake:
Pour the mixture into a mold lined with parchment paper. Use a mold with a diameter of 23-24 cm. Place in a preheated oven at 170-180°C. Bake for about 40-50 minutes or until a toothpick comes out clean. Let the cake cool completely before cutting.

6. Butter and cocoa cream:
In the meantime, let the butter soften at room temperature. Beat it well with a spatula or mixer. Incorporate the other half of the remaining cocoa mixture into the butter. Set aside 3 tablespoons of this cream for decoration (place it in a small bowl). Chill the rest of the cream while the cake cools.

7. Mascarpone cream:
Mix the mascarpone with the 3 tablespoons of cream set aside earlier. In a separate bowl, whip the liquid cream until it thickens. Reserve 2-3 tablespoons of whipped cream for decoration. Gently fold the remaining whipped cream into the mascarpone cream to achieve a fluffier texture. Refrigerate until assembly.

8. Assembling the cake:
When the cake is completely cool, cut it into 4 horizontal slices. It's easier with a long, sharp knife. Spread a portion of the butter and cocoa cream on the first layer, then sprinkle with red currants. Place the second layer on top and repeat: cream, currants. Do the same with the third layer. Finally, place the last layer on top.

9. Decorating:
Cover the sides of the cake with the reserved whipped cream. Spread the mascarpone and whipped cream mixture on top. Decorate as you like, with fresh currants and chocolate shavings. I didn't make complicated decorations, but you can try whatever you want.

Why I make this recipe often

Because it uses simple ingredients, yet the result is rich, with an intense cocoa flavor and a balance between the butter cream, mascarpone, and fruits. It's the kind of cake you can make ahead of time, and it slices beautifully.

Tips and variations

Tips

It's important that the cocoa cream is completely cool before adding the egg yolks, otherwise, you risk it curdling.
Let the butter soften at room temperature; do not use the oven or microwave to force it to warm up.
Use fresh currants if you have them; frozen ones release juice and can make the cake too moist.
If the cake seems too fragile, use a long serrated knife for cutting.

Substitutions

Currants can be replaced with raspberries or sour cherries, but the taste will be different.
Mascarpone can be substituted with plain cream cheese, but the texture and flavor won't be exactly the same.
Liquid cream should be made from heavy cream, not vegetable-based, for a more natural taste.

Variations

You can add flavors: a little vanilla in the mascarpone cream or rum in the butter and cocoa cream.
The cake can be baked as two layers and each cut in half if you don't have a suitable knife for a single thick slice.

Serving ideas

It's good at room temperature. Pairs well with coffee or plain tea. For small portions, you can serve it with fresh fruit on the side.

Frequently asked questions

1. Do I have to use a heart-shaped mold or can I use a round one?
You can use any mold of about 23-24 cm in diameter. It won’t affect the baking or texture.

2. Can I use instant cocoa?
I do not recommend it. Classic cocoa, without sugar, gives the correct taste and consistency for this recipe.

3. How long does the cake last in the fridge?
It keeps well for 2-3 days if covered. The cake doesn’t dry out quickly, and the cream holds up well.

4. Can I use frozen fruits?
Yes, but it’s best to drain them well before using, otherwise, the cake may become too wet.

5. Can the cake be frozen?
I do not recommend it, as the butter and mascarpone cream does not freeze well and the texture changes.

Nutritional values

Approximately, one slice (out of 12) has about 400-450 kcal. Most of the calories come from sugar, butter, and cream. Protein: 5-6 g; fat: 28-30 g; carbohydrates: 38-40 g. Values are approximate and may vary depending on ingredients.

Storage and reheating

The cake should be stored in the fridge, covered with plastic wrap or in a container. It keeps well for 2-3 days. Reheating is not recommended since it’s a dessert with cream and whipped cream. Serve it directly cold or let it sit for 20 minutes at room temperature before cutting.

 Ingredients: 400 g sugar 10 eggs 1 pack of butter (preferably over 80% fat) 3 tablespoons of flour 100 ml water 50 g cocoa 250 g mascarpone about 100-150 g red currants 200 ml liquid cream

 Tags:  heart-shaped cake