Chocolate Sweetheart Cakes for Two
Submitted by Tcailotto
Tiny heart-shaped chocolate cakes for two, made without eggs or butter. Cut from a simple cocoa sheet cake using a cookie cutter, then stacked and frosted for Valentine’s Day.
YIELD
2 servingsPREP
20 minCOOK
20 minREADY
45 minValentine’s Day dessert for two, no boxed mix required.
This is an eggless, butterless chocolate cake that comes together with pantry staples: flour, cocoa, oil, vinegar, and water. Bake it in a square pan, cut out hearts with a cookie cutter, and stack them with chocolate frosting in between.
Simple, sweet, and sized just right so you’re not staring down a whole cake for a week.
Kitchen Tips
- A 3 ¼-inch heart-shaped cookie cutter gives you four hearts from an 8-inch square, which stacks into two mini layer cakes.
- The vinegar reacts with baking soda to give the cake lift since there are no eggs. Don’t skip it.
- Decorate with piped icing, sprinkles, or a dusting of powdered sugar to dress them up.
Variations
- Use round or star cookie cutters for birthdays or other occasions.
- Swap the chocolate frosting for raspberry jam between the layers for a lighter finish.
- Add a tablespoon of strong brewed coffee to the batter for a deeper chocolate punch.
Ingredients
Directions
Heat oven to 350℉ (180℃).
Grease and flour an 8 inch square baking pan.
In a medium bowl, stir together flour, sugars, cocoa, baking soda and salt.
Add water, oil, vinegar and vanilla; beat with a whisk until smooth.
Pour batter into prepared pan.
Bake in a 350-degree F oven 18 to 20 minutes or until wooden pick inserted in center comes out clean.
Cool 10 minutes; remove from pan to wire rack.
Cool completely.
Transfer to cutting board. Using 3¼ inch heart-shaped cookie cutter, cut cake into four pieces.
Spread chocolate frosting on top of two pieces.
Place remaining two hearts on top. Garnish with decorator icing.
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