Heart Shaped Chocolate Raspberry Cakes
Total time
Author: CakesCottage - adapted from Cooking Channel
Recipe type: Dessert
Serves: 20
- CAKE
- 2¾ cups all-purpose flour
- 1⅛ cups cocoa powder
- 1½ cups buttermilk
- 1 teaspoon baking powder
- 2¼ teaspoons baking soda
- 1½ teaspoons salt
- 3 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- ¾ cup vegetable oil
- RASPBERRY CREAM
- 1 cup heavy cream
- 3 tablespoons raspberry preserves
- CHOCOLATE GANACHE
- 1 pound bittersweet chocolate
- 1 cup heavy cream
- ½ cup milk
- 2 tablespoons corn syrup
- ½ cup apricot jam
- CAKE
- :Set a rack in the middle level of the oven and preheat to 325 degrees and line two jelly roll pans with parchment.
- Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- In a medium bowl, Whisk together, eggs, buttermilk, oil and vanilla until well combined.
- Pour wet ingredients into the dry ingredients and whisk to combine.
- Carefully pour batter into prepared pans and bake 20 minutes,
- or until a toothpick inserted into the center of the cake comes out clean.
- Cool completely. Using a heart shaped cookie cutter, carefully cut out hearts, trying your best to cut hearts as close together as possible.
- Depending on the size of your cutter this will get you about 10 2-layer cakes per sheet.
- RASPBERRY CREAM:
- In a heavy saucepan whip the heavy cream until soft peaks, add the raspberry preserves and continue whipping until stiff peaks.
- Fill a pastry bag, fitted with a round pastry tip and pipe the cream on half of the heart shaped
- cakes. Top the cream with another layer of cake.
- GANACHE CHOCOLATE:
- Finely chop chocolate.
- In a small saucepan over medium-low, heat the strained apricot jam until melted.
- Add the cream, milk and corn syrup and heat just to simmer.
- Remove from the heat. Add all the chopped chocolate,
- Make sure the chocolate is completely covered by the cream,
- and let sit for about 3 minutes and then gently whisk until smooth.
- Place about 1 cup of the chocolate ganache in the refrigerator for about 10-15 minutes or until slightly firm, but still spreadable.
- Leave the remainder of the ganache in the pot to keep it pourable.
- Fill the gap between the layers of cakes with refrigerated ganache using a small spatula, your goal is to make them smooth.
- Now place the cakes on a cooling rack over a pan lined with parchment.
- Slowly pour the ganache over the cake, starting in the middle and working outward. Be sure to check all the sides as you go.
- If your ganache starts to get too thick, return the pot to the stove and heat on very low heat,
- just for a few seconds.
- Allow the cakes to set at room temperature for about 20 minutes.
Recipe by Cakescottage at https://cakescottage.com/2015/01/20/heart-shaped-chocolate-raspberry-cakes/
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