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
This cake is a fun way to commiserate or celebrate a break up.
Ingredients
- cooking spray, for pan
- ½ cup all-purpose flour
- 5 tablespoons cocoa powder
- ½ teaspoon baking soda
- ⅓ cup canola oil
- ½ cup granulated sugar
- ⅓ cup sour cream
- 1 large egg
- ½ 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)
Instructions
- 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!
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 284Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 29mgSodium: 92mgCarbohydrates: 42gFiber: 4gSugar: 30gProtein: 3g
Jessica says
What 6" pan is your favorite? Would you recommend a springform? I'm in the process of downsizing my cooking supplies to get ones for the two-person household we have, but I'm not sure which smaller pan would be best.
Thanks for any guidance! :)
Christina Lane says
Hi Jessica!
I use a 6" pan that I got at Hobby Lobby. It doesn't even have a brand name on it. I know that Wilton makes one. Whatever brand you buy, make sure the cake pan is only 2" tall. They sell tall 3" cake pans that are for the top layer of wedding cakes, but the extra height conducts extra heat and makes cakes sink. So, any metal 6x2" pan should work great for you :)
Christina
Jessica says
Thank you! I was wondering if it would be better to get a 3" when I was looking at the ones on Amazon, so I'm glad you mentioned that specifically.
Susan says
HA HA HA HA HA HA!!! I am definitely going to make this cake!! And yes, chocolate does heal all wounds.
Jessica says
I love your recipes! Plus, you use regular/normal ingredients which I can also find here in Germany! I also enjoy making new/yummy things for my german family, so keep up the great ideas! :)
Thanks for the recipes,
your American admirer in Germany :)
Laura Vieira says
Yay! I can make this for my girlfriends and I while we celebrate Galentines Day!
Kit says
Happily maeeied 43 years, but I'm tired of sharing! Making this today and eating it in the closet!
Looks so good! Thanks!
Kit says
Shoot! I have the taller 6" pan only! I do have a 6" glass pie plate, but I can't really fathom baking a cake in glass. Will it burn? It's only for ME (honestly, I am alone for once today!) looks don't matter!
Amy says
That is one hilarious cake! Thanks for the laugh. I'm definitely sharing this one.
Amy
(A brand-new reader who saw your book on Amazon.)
Debra says
This came out beautifully! Moist and chocolatey even with using half whole wheat pastry flour, a little less sugar, and light sour cream! I sliced in half and filled and frosted with whipped cream frosting stabilized with I instant pudding mix. So quick, cute, and more easily manageable than a full-sized cake. Thank you so much for making sweets a less guilty treat, especially for a birthday!
Meghan says
Do you have a larger version of this?? I am making it as a small cake for my little man's 1st birthday, but I wanted to make matching cupcakes for everyone else. This recipe won't make many! ????
Barbara Ann Tarleton says
This is my favorite post you've done. Love the humor.
Sherry says
Cannot wait to try. Have tried other of your cakes and they are all hits with the hubby! Thank you for sharing. Happy Thanksgiving to you and yours!