He cheated. She lied. It’s over. Like a knife through the heart.
I’m here for you, friend. And I come bearing chocolate. Chocolate sour cream break-up cake, to be exact.
This mini cake serves one newly single lady. Or, one recently unattached man. Or, one sad chick. Or, one melancholy dude. There’s no better way to move onward and upward than with chocolate.
The cake is made in a 6″ cake pan. It’s what I use for all of my mini cakes for two. But in this case, this sad sad case, the entire cake is for you.
I’ll hold your hand through making the pretty red heart. The heart is made from crushed freeze-dried raspberries. (The same ones I used for my pink raspberry marshmallows). While I would normally grind them in a food processor, in cases of extreme bitterness, it can be quite satisfying to pound them by hand. Over and over and over. Beat those raspberries to bits! You’ll feel better, trust me.
Then, place a heart-shaped cookie cutter in the center of the cake. Pile the raspberry powder inside.
Cover the cookie cutter with a piece of parchment paper, and sprinkle powdered sugar on the rest of the cake.
Then, remove the paper and cookie cutter.
Insert knife. Right in his back. I mean, the center of the heart.
And serve that broken heart up on plates.
Heart break never tasted so good.
Chin up, friend. There’s someone great out there for you, I just know it.
Love Sucks: Break-Up Cake
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
cooking spray, for pan
1/2 cup all-purpose flour
5 tablespoons cocoa powder
1/2 teaspoon baking soda
1/3 cup canola oil
1/2 cup granulated sugar
1/3 cup sour cream
1 large egg
1/2 teaspoon vanilla extract
1 tablespoon warm water (or brewed coffee)
handful freeze dried raspberries, crushed to a powder
powdered sugar for sprinkling on top (Icing Sugar Mill by T-Sugars pictured)
Preheat the oven to 350.
Spray a 6" cake pan with cooking spray, and line the bottom with a circle of parchment paper.
In a small bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.
In a medium-size bowl, stir the oil and sugar together. Add the sour cream and stir until well blended.
Next, add the egg and vanilla. Stir until combined.
Sprinkle half of the flour mixture on the wet mixture. Stir until blended. Stir in the water or coffee, followed by the remaining flour mixture. Stir until no streaks of flour remain.
Scrape the batter into the prepared pan, and bake on a cookie sheet for 30 minutes. The cake is done with a toothpick inserted only has moist crumbs clinging to it, and the sides of the cake start to pull away from the edge of the pan.
Let cool in the pan for 15 minutes, and then rum a knife around the edge of the pan. Gently remove the cake form the pan and place on a small cake stand.
Place a heart cookie cutter in the center of the cake. Fill the center with raspberry powder.
Cover the heart with paper, and sprinkle powdered sugar on top of the rest of the cake. Remove the paper and cookie cutter. Insert knife!
Christina Lane is the author of 3 cookbooks all about cooking and baking for two. She has scaled down hundreds of recipes into smaller servings so you can enjoy your favorite dishes without the leftovers! Valentine's Day is her favorite holiday.