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Heart Shaped Chocolate Raspberry Cakes

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Course: Dessert
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 20 minutes
Servings: 20
Author: CakesCottage - adapted from Cooking Channel

Ingredients

  • CAKE
  • 2 3/4 cups all-purpose flour
  • 1 1/8 cups cocoa powder
  • 1 1/2 cups buttermilk
  • 1 teaspoon baking powder
  • 2 1/4 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 3 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 3/4 cup vegetable oil
  • RASPBERRY CREAM
  • 1 cup heavy cream
  • 3 tablespoons raspberry preserves
  • CHOCOLATE GANACHE
  • 1 pound bittersweet chocolate
  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 tablespoons corn syrup
  • 1/2 cup apricot jam

Instructions

  • 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.