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Heart sprinkles and ganache on a chocolate bundt cake.

High Altitude Heart Shaped Chocolate Bundt Cake

Heather Smoke
A moist chocolate bundt cake, baked in a petite heart-shaped pan, topped with rich chocolate ganache and colorful sprinkles for Valentine's Day.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.

5 from 4 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 45 minutes
Total Time 1 hour 45 minutes
Course Dessert
Cuisine American
Servings8

Equipment

  • Heart Shaped Bundt Pan (4 1/2 cup capacity)

Ingredients
 

Cake

  • 1 cup all-purpose flour, fluffed, spooned and leveled
  • ¾ cup + 2 tbsp granulated sugar
  • 6 tbsp unsweetened Dutch-processed cocoa powder
  • 1 tbsp instant espresso powder
  • 1 ¼ tsp baking powder
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 2 large eggs, room temperature
  • ½ cup whole milk, room temperature
  • ½ cup full fat sour cream, room temperature
  • ½ cup vegetable oil
  • 1 ½ tsp vanilla extract

Ganache

  • 2 oz heavy whipping cream
  • 2 oz good quality dark chocolate, roughly chopped
  • sprinkles

Instructions
 

Cake

  • Preheat the oven to 325 F, and position a rack in the center of the oven. Thoroughly spray your bundt pan with non-stick baking spray.
  • In a bowl, sift together the flour, sugar, cocoa powder, espresso powder, baking powder and salt, then whisk until evenly distributed.
  • Separately, whisk together the eggs, milk, sour cream, oil and vanilla. Add the wet ingredients to the dry, and whisk just until combined.
  • Pour the batter into the prepared pan.
    Note: The pan I used holds about 4 1/2 cups of liquid, when filled to the very top, but you shouldn't fill it more than 2/3 - 3/4 full of cake batter. Today's recipe makes just enough batter to fill it 3/4 full. While it will spread over the center piece as it bakes, it doesn't spill over the edges.
  • Bake the cake for about 40-45 minutes, or until the top springs back when lightly touched and a cake tester comes out clean or with moist crumbs clinging to it.
  • Cool the cake in the pan for 15 minutes, then turn the cake out onto a plate or cake pedestal. Let the cake cool for about 30 minutes before adding the ganache.

Ganache

  • In a saucepan, warm the cream over medium heat, just until hot and simmering around the edges.
  • Chop the chocolate, and scrape it into a bowl. Remove the cream from the heat, and pour it over the chopped chocolate. Let stand for 3 minutes, then stir with a spatula until smooth and creamy.
  • You can pour the ganache over the cake immediately, or wait about 30 minutes until it's thickened slightly to pour it onto the cake.
  • Before the ganache sets, scatter some sprinkles over the top.
  • Serve the cake warm, or at room temperature.
Keyword Bundt Cake, Chocolate Cake, Heart, High Altitude, Sprinkles, Valentine's Day
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