Ingredients:

  • 125g all-purpose flour
  • 150g granulated sugar
  • 45g unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 120ml buttermilk, room temperature
  • 60ml vegetable oil
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 120ml hot coffee
  • 90g semi-sweet chocolate chips
  • 60ml heavy cream
  • 1 tbsp honey

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 6-inch or 8-inch heart-shaped cake pan generously and line the bottom with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
  3. Add the egg, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Whisk until just combined, being careful not to overmix.
  4. Pour in the hot coffee (or boiling water) to bloom the cocoa. Stir gently until the batter is smooth. Note: The batter will be thin.
  5. Pour the batter into the prepared heart-shaped mold. Bake in the center of the oven for 15–18 minutes until the center feels firm and a toothpick comes out clean.
  6. While the cake cools on a wire rack, prepare the drizzle by heating the heavy cream and honey until simmering, then pour over the chocolate chips. Let sit for 1 minute and stir until glossy.
  7. Pour the warm chocolate drizzle over the cake, allowing it to seep slightly into the top layer before serving.