He cheated. She lied. It’s over — and your heart aches. I’m here for you, friend, with chocolate: a single-serving chocolate sour cream break-up cake meant to comfort and cheer.
This small cake is baked in a 6″ pan and intended to serve one person who needs a little sweet healing. Whether you’re celebrating your new freedom or commiserating over a loss, there’s nothing like rich chocolate to help you move forward.
The cake is topped with a bright raspberry heart made from crushed freeze-dried raspberries. You can grind them in a food processor, but if you need extra catharsis, pounding them by hand can be oddly satisfying. Once the raspberries are reduced to a powder, place a heart-shaped cookie cutter in the cake’s center and fill it with the raspberry dust.
Cover the cookie cutter with a piece of parchment and dust powdered sugar over the rest of the cake. Remove the paper and cutter to reveal a vivid red heart framed by snow-white sugar. Slice into the heart, serve, and enjoy the bittersweet pleasure of a dessert made for moving on.
Here’s the recipe card with clear, simple instructions so you can make this cake at home.
Love Sucks: Break-Up Cake
This cake is a playful way to commiserate or celebrate a break-up, and it’s easy to make in a single 6″ pan.
15 minutes
30 minutes
45 minutes
Ingredients
- 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
Instructions
- Preheat the oven to 350°F (175°C).
- 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 bowl, stir the oil and sugar. Add the sour cream and mix until smooth.
- Add the egg and vanilla, stirring until combined.
- Add half of the dry mixture to the wet ingredients and stir until just blended. Stir in the warm water or coffee, then add the remaining dry mixture and mix until no streaks remain.
- Pour the batter into the prepared pan and bake on a cookie sheet for about 30 minutes. The cake is done when a toothpick inserted comes out with moist crumbs and the cake begins to pull away from the pan edges.
- Cool in the pan for 15 minutes. Run a knife around the edge, then gently remove the cake and place it on a small cake stand or plate.
- Place a heart-shaped cookie cutter in the cake’s center and fill it with the crushed freeze-dried raspberry powder.
- Cover the heart with parchment and dust powdered sugar over the rest of the cake. Remove the paper and cookie cutter to reveal the heart. Slice and serve.
Nutrition Information:
Yield:
8
Serving Size:
1
Amount Per Serving:
Calories: 284
Total Fat: 12g
Saturated Fat: 2g
Trans Fat: 0g
Unsaturated Fat: 9g
Cholesterol: 29mg
Sodium: 92mg
Carbohydrates: 42g
Fiber: 4g
Sugar: 30g
Protein: 3g
Slice into that heart and serve. Heartbreak never tasted so comforting. Chin up — there’s someone great ahead, and in the meantime, you have excellent cake.
