Dark Chocolate Heart Cake with Red Wine Glaze

You and your chocoholic loved one will devour this Dark Chocolate Heart Cake on Valentine’s Day.

Dark Chocolate Heart Cake with a Red Wine Glaze

I can’t believe Valentine’s Day is almost here. It feels like I was just baking a Nutella Glazed S’more Bundt Cake and complaining about how it felt like Fall would never come. Ironically, here it is the middle of Winter and it’s 81 degrees out, not that I’m complaining. It’s actually quite nice.You and your chocoholic boyfriend will devour thisw Dark Chocolate Heart Cake with Red Wine Glaze on Valentine's Day. | ibakeheshoots.com

But I digress…Valentine’s Day is almost here which means I’m going to stuff my face with an insane amount of chocolate, while simultaneously inhaling a vat of wine. And what’s on my soon-to-be-devoured V-day list, you ask? Let’s see…See’s Candies, chocolate earl grey cookies, and most definitely this Dark Chocolate Heart Cake.

It has a chocolate red wine glaze, for Pete’s sake!


Things I love about this cake:

  • it’s in the shape of a heart
  • it’s rich, but not cloyingly sweet
  • the red wine glaze is absolutely divine
  • it’s the perfect cake for a romantic celebration


I used a Wilton Excelle Elite 9-Inch Heart Springform Pan to bake this cake.


Dark Chocolate Heart Cake Recipe

Dark Chocolate Heart Cake recipe adapted from Epicurious

Dark Chocolate Heart Cake with Red Wine Glaze
Prep time
Cook time
Total time
Makes one 9 inch Dark Chocolate Heart Cake
Serves: 14
  • 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
  • ⅓ cup all-purpose flour, plus more for pan
  • 8 ounces bittersweet chocolate (at least 70% cacao), chopped (I used 72%)
  • 1 cup sugar, plus more for the pan
  • 6 large eggs, separated
  • ½ teaspoon kosher salt
  • For the Red Wine Glaze
  • 8 ounces bittersweet chocolate (at least 70% cacao), finely chopped
  • ¼ cup (1/2 stick) unsalted butter, cut into small pieces
  • ½ teaspoon kosher salt
  • ½ cup powdered sugar
  • ½ cup red wine (such as Pinot Noir)
  1. Place rack in the middle of the oven and preheat to 325 degrees Fahrenheit.
  2. Butter and sugar an 9 inch springform heart pan.
  3. In a small bowl, combine flour and salt. Set aside.
  4. In a medium bowl, place chocolate and butter.
  5. Microwave in 30 second bursts, stirring after each burst.
  6. When chocolate mixture is almost melted, stir until completely melted and smooth.
  7. Separate 6 eggs.
  8. In a mixer bowl, whisk egg yolks and sugar together until the mixture is thick and pale.
  9. Pour a little of the chocolate mixture into egg mixture to temper it. Stir to combine.
  10. Add the remaining chocolate and mix well.
  11. Add the flour and salt. Stir to combine.
  12. In a clean mixer bowl, beat the egg whites until soft peaks form.
  13. Add a bit to the batter and gently mix in. Add the rest of the egg whites to the batter and gently fold until completely incorporated.
  14. Pour batter into pan and bake for 35-40 minutes.
  15. Check cake with a toothpick; It should have a few moist crumbs when done.
  16. Cool completely and glaze before releasing pan. (See Notes)
  17. Serve at room temperature.
  18. Enjoy!
In a medium bowl, place chocolate, butter, and salt. Melt in the microwave in 30 second bursts, stirring after each burst. When the chocolate mixture is almost melted, stir until completely melted and smooth. Add the powdered sugar and stir to combine. Place red wine in a small pot and boil. Add boiling wine to chocolate mixture and stir until smooth. Let glaze thicken for 4-5 minutes and while the cake is still in the pan, pour onto cake. Smooth glaze with an offset spatula. Place cake in the refrigerator for 1 hour or until the glaze is firm. Serve at room temperature.

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