Chocolate Valentine

Heart-Shaped Chocolate Chip Cookie Cake


Show others that you love them by making them heart-shaped chocolate biscuits from the start. You can make this cake cookie recipe for Valentine’s Day or Birthday!

At that time of the year, I’m here to share and share heart-shaped desserts at the Good Cookie Food Blogger Valentine’s Day event, which is useful for Crab Cookies (C4KC).

Seven years ago, I was raising money for this distinguished charity because childhood cancer is the number one cause of child death in American diseases, and we need more funding for childhood cancer research!

This is the third year that we host V-Day events, and I really like these brands, as OXO, Mediavine and Dixie Crystals have raised matching money of no more than $ 3,000.

I’d like to mention that I didn’t make any money at this event … that’s all voluntary, all the money was donated directly to C4KC! Be sure to scroll to the bottom of this post where you can see the full list of participating blog authors and their link links!

It also opened a store, and the first things offered for sale were baked goods in exchange for love shirts and handbags. I also donate all proceeds from these sales to C4KC!

But hurry, we’ll sell these products beforehand this weekend (Friday). We must have enough requests to print T-shirts and handbags! thanks for your support!

Can you freeze chocolate cake cakes?
Yes, you can get a piece of chocolate cake for free! Just make sure it is sealed and will taste good when thawed for later consumption. It would be better if it was chopped before freezing.

How to make a chocolate cake from scratch
Here’s how to make a chocolate biscuit cake from scratch. It is really simple. Simply follow the steps and photos step by step.


Heart-Shaped Chocolate Chip Cookie Cake

  • Author: The Little Kitchen


Show others that you love them by making them heart-shaped chocolate biscuits from the start. You can make this cake cookie recipe for Valentine’s Day or Birthday!



Chocolate Chip Cookie Cake

  • 1 large egg, beaten
  • 1/2 cup plus 1/4 cup semisweet chocolate chips
  • pinch of ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking soda
  • 2 Tablespoons granulated sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups unbleached all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 Stick (1/2 cup) unsalted butter, room temperature

Dark Chocolate Ganache Frosting

  • 8 ounces bittersweet chocolate, chopped
  • 6 Tablespoons unsalted butter
  • sprinkles (optional)


Mix flour, salt, baking soda and ground cinnamon in a medium sized mixing bowl. Mix together and set aside.

Pack the sugar when measuring, I use a teaspoon to pack it.

Add butter, brown sugar and granulated sugar to a medium sized mixing bowl. Using an electric hand mixer, cream the butter and sugars together.

Add vanilla extract and the egg…

and continue mixing with the electric mixer.

Add the dry ingredients in two batches and combine with a rubber spatula, don’t over mix.

The dough is ready for the chocolate chips.

Add 1/2 cup chocolate chips and stir into the cookie dough with a rubber spatula.

Spray heart shaped cookie cake pan with baking spray.

Pour cookie dough into the cookie cake pan.

Spray an offset spatula with baking spray and spread the dough out.

You don’t have to spread it all the way to the edge because it will spread when it bakes. I add the remaining 1/4 cup of chocolate chips on top. Bake for 15 to 18 minutes.

While the cookie cake is baking in the oven. Make the dark chocolate ganache frosting.

Add dark chocolate to a stainless steel mixing bowl.

Melt butter in a small sauce pan on your stove at low heat. Once it has melted, turn the heat to medium. Watch the butter carefully (don’t allow it to brown), when it starts to bubbling, turn your timer to one minute. Allow the butter to bubble for about a minute.

Then take the melted butter over the chocolate in the bowl. Let the chocolate sit for minutes, don’t stir it.

After the five minutes, stir with a rubber spatula until it’s completely mixed together and all of the chocolate is melted.

Let the chocolate sit and cool completely and set, about 45 minutes.

After the cookie cake has cooled. Place the chocolate frosting into a decorator bag and using a 1M tip, pipe stars on the edge of the cookie cake.

I pipe some more frosting onto each piece after I cut it, before serving.

The cookie is super soft because I use more brown sugar than granulated sugar! It’s so so good! You’ll need this heart-shaped cookie cake pan to make this recipe. You can also use a round cake pan, just be sure to spray it thoroughly with baking spray.

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