Heart Mender Cake

The Heart Mender Cake: A Story-Sweetened Chocolate Remedy

Some recipes feel like spells. You mix a little magic, stir in comfort, and something beautiful emerges—something that tastes like hope.

That’s exactly what the Heart Mender Cake does.

This decadent, dreamy chocolate cake is inspired by a beloved scene in my novel The Magic All Around, where Penelope and Maddie—each carrying heartache in their own way—find themselves in the kitchen, baking late into the night. And later? They eat this cake for breakfast.

Because sometimes, cake is the medicine.

Whether your heart needs a little mending or you simply want to treat yourself (or someone you love) to a slice of cozy enchantment, this cake is for you.

✨ What makes it magical? It’s believed—at least in the Russell family—that this particular cake has the power to start healing a broken heart. With each forkful, you breathe a little deeper. You feel a little stronger. You remember that joy and sweetness still exist. Even when things feel a little tender.

📚 Inspired by fiction, made with love! The Magic All Around is a story of friendship, healing, and the everyday magic that lives in kitchens, conversations, and second chances. The Heart Mender Cake became one of the most talked-about scenes in the book . . . and one of the most requested recipes I've ever shared.

🍰 Yes, you can bake it too! I’ve shared the full recipe for the Heart Mender Cake below! And yes, you can absolutely eat it for breakfast.

Watch a fun video of me making the Heart Mender Cake!

🎥 Watch me bake it! Want to see how it’s made? I filmed a short video of me making the Heart Mender Cake from scratch, cozy vibes and all. Click the image above!

📖 Haven’t read The Magic All Around yet? It’s never too late to step into the enchanted world of the Russell family. This book is perfect for fans of hope-filled stories with a sprinkle of sweetness and a dash of everyday magic. Grab your copy—and maybe bake a little chocolate magic while you read.

Heart Mender Cake

Yields: 1 2-layer 9” cake

Order of preparation:

1.     Prepare the cake layers.

2.     Prepare the Salted Dark Chocolate Pudding.

3.     Prepare the Dark Chocolate Pudding Buttercream.

4.     Frost the cake with the Dark Chocolate Pudding Buttercream.

Ingredients (Cake Layers)

1 ½ cups strong black coffee 

1 ½ cups (3 sticks) unsalted butter, cut into ½-inch pieces

1 ½ cups dark Dutch-process cocoa powder or black cocoa

3 cups all-purpose flour + more for dusting

2 ¾ cups sugar

3/4 tablespoon baking soda

1 cup sour cream (preferably full-fat)

1 ½ teaspoon kosher salt 

3 large eggs, at room temperature

Directions

1.    Preheat oven to 350°F. Grease two 9-inch cake pans with butter and dust with flour. Line pans with parchment rounds and then grease the rounds.

2.    In a large heavy saucepan over medium heat, bring the stout and unsalted butter to a simmer.(You can also melt the butter in your oven, or in a large, microwave-safe bowl in a microwave oven and then whisk in the beer.) Remove from heat and whisk in the cocoa powder until smooth. Let cool 5 minutes.

3.    While the stout-butter mixture cools, in a large bowl, whisk together the flour, sugar, baking soda, and salt. 

4.    In a separate large bowl whisk together the sour cream and eggs.

5.    Add the stout-butter mixture to the egg mixture and whisk to combine. Then add the flour mixture, and combine with a rubber spatula until all the ingredients are incorporated and the batter is smooth, with no lumps. Be sure to scrape the bottom of the bowl to incorporate any dry flour bits. 

6.    Divide the batter equally between pans and bake until a toothpick inserted in the center comes out clean, about 35–40 minutes. Transfer to a rack to cool completely.

7.    Frost the cake with the Dark Chocolate Pudding Buttercream

Ingredients (Salted Dark Chocolate Pudding)

¼ cup to 1 ¾ cups whole milk

2 ½ tablespoons cornstarch

½ cups sugar

2 ounces (about ⅓ cup) dark chocolate, chopped- we prefer 60% cocoa content or higher.

3 tablespoons dark Dutch-process cocoa powder or black cocoa

1 teaspoon vanilla extract

¾ teaspoon sea salt

Directions

1.    In a small bowl, whisk together ¼ cup milk and cornstarch until smooth. Set aside.

2.    In a medium saucepan, combine the remaining 1¾ cups milk, sugar, chocolate, cocoa powder, vanilla, and salt. Heat over medium-low heat, whisking, until chocolate is melted. 

3.    Whisk in the cornstarch mixture until fully incorporated.

4.    Reduce the heat to low, and continue to stir briskly with a wooden spoon or a heatproof spatula. The mixture will come to a simmer and slowly begin to thicken. 

5.    Continue to cook 1–2 minutes, or until the pudding coats the back of the spoon and slowly drips off. It will be thick and just starting to bubble.

6.    Remove from heat and pour into 4 serving ramekins or bowls. Let cool.

7.    Cover with plastic wrap and refrigerate until it sets.

Ingredients (Dark Chocolate Pudding Buttercream)

16 tablespoons (1 cup, 8 ounces) cold unsalted butter

7 cups confectioners’ sugar + more for thickening

½ cup dark Dutch-process cocoa powder or black cocoa

¾ cup salted dark chocolate pudding (from step 2)

Directions

1.    Cut the cold butter into ½ inch pieces. Let it come to room temperature.

2.    In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, 3 cups confectioners’ sugar, cocoa powder, dark chocolate pudding (¾ cup), and ¼ tsp salt. Next beat on medium-high until the mixture is creamy and ingredients are incorporated, about 1 minute. Scrape down the sides of the bowl with a rubber spatula.

3.    Add more sugar, 1 cup at a time, and mix on low until the frosting is thick but spreadable. Beat for 1 minute after each addition. (You may not need to add all the remaining sugar.) Once you have your desired consistency, scrape down the sides of the bowl.

4.    Raise the speed to medium-high and beat for 3–4 minutes, or until very light and fluffy. If the buttercream appears too thick, add a little more milk. If it appears too thin, add a little more confectioners’ sugar.