Mini Heart Cake with Chocolate Raspberry Layers
Highlighted under: Baking & Desserts
I absolutely adore crafting desserts that not only taste incredible but also look stunning. This Mini Heart Cake is a perfect example, with its rich chocolate layers beautifully complemented by a tangy raspberry filling. The best part is how effortlessly it impresses at gatherings or as a centerpiece for your celebrations. We put our heart into every layer, ensuring that each bite is a delightful combination of flavors and textures that’s sure to please any sweet tooth.
Creating this Mini Heart Cake was a true labor of love. I wanted to find the perfect balance between the deep, rich flavor of chocolate and the bright, tangy notes of fresh raspberries. After several attempts, I discovered that incorporating raspberry jam into the chocolate layers not only intensified the flavor but also added a lovely moisture to the cake. This technique really brings out the best in both ingredients.
Another detail I found crucial was chilling the cake layers before assembly. Not only does it make them easier to handle, but it also allows the flavors to meld together beautifully. When I took that first bite, the combination of chocolate and raspberry was pure bliss, and I knew this cake would be a favorite!
Why You'll Love This Recipe
- Rich chocolate flavor paired with fresh raspberry tartness
- Adorable heart shape perfect for celebrations
- Moist and fluffy cake layers that melt in your mouth
Understanding Key Ingredients
The foundation of this Mini Heart Cake lies in its rich chocolate flavor, which is achieved primarily through the use of unsweetened cocoa powder. Opting for high-quality cocoa can significantly elevate the taste profile; look for Dutch-processed options for a deeper, more intense chocolate flavor. The combination of buttermilk and baking soda contributes to the cake's moist texture. The acidity of the buttermilk reacts with the baking soda, helping the cake rise beautifully while keeping it tender.
When it comes to the raspberry filling, using fresh raspberries alongside raspberry jam creates a delightful contrast in texture and flavor. The jam offers sweetness, while the fresh berries add a burst of tartness. If you find yourself without fresh raspberries, you could substitute with other berries like strawberries or blueberries, although the flavor will differ. Make sure to adjust the sweetness of the jam if necessary to balance the flavors.
Expert Tips for Cake Perfection
When mixing the batter, it’s important not to over-mix once the wet and dry ingredients are combined. Over-mixing can develop the gluten in the flour, resulting in a dense cake rather than the moist and fluffy texture we desire. Stir until just combined, and then gradually incorporate the boiling water for a silky batter. This step enhances the cake's moisture without compromising its lightness.
For the ganache, patience is key. Heat the cream sufficiently to just below boiling to ensure the chocolate melts smoothly without seizing. If your ganache does seize or appears grainy, you can rescue it by gently reheating with additional cream while stirring continuously until it regains its glossy finish. Additionally, let the ganache cool slightly before pouring over the cake so it thickens enough to create a beautiful dripping effect without completely sliding off.
Ingredients
Ingredients
For the Cake Layers
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
For the Raspberry Filling
- 1 cup raspberry jam
- 1 cup fresh raspberries
For the Ganache
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- 1 tbsp unsalted butter
Instructions
Instructions
Steps
Prepare the Cake Layers
Preheat the oven to 350°F (175°C). Grease and flour two heart-shaped cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Bake the Cakes
Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Ganache
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate and butter. Stir until smooth and glossy.
Assemble the Cake
Place one cake layer on a serving plate. Spread raspberry jam over the top, then layer fresh raspberries. Place the second cake layer on top and pour the ganache over the entire cake, allowing it to drip down the sides.
Serve and Enjoy
Slice into heart-shaped pieces and enjoy this beautiful cake at your next gathering!
Pro Tips
- For an extra touch, garnish the cake with fresh raspberries and mint leaves before serving.
Storage and Make-Ahead Tips
This Mini Heart Cake can be made a day in advance, making it an ideal dessert for celebrations or gatherings. Once you have assembled the cake and allowed the ganache to set, cover it gently with plastic wrap and refrigerate. Just be careful as the ganache can be susceptible to sticking; using parchment paper between the cake and wrap can help preserve its texture.
If you need to store leftovers, slice the cake into individual pieces and place them in an airtight container. The cake will last in the refrigerator for up to five days. For longer storage, you can freeze the unassembled cake layers wrapped tightly in plastic wrap for up to three months. Just remember to make the ganache fresh upon serving for the best texture.
Serving Suggestions
To elevate the presentation of your Mini Heart Cake, consider garnishing it with additional fresh raspberries and a dusting of powdered sugar. This not only enhances the visual appeal but adds an extra layer of flavor that complements the cake. Pair each slice with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast in temperatures and textures.
For a more decadent experience, drizzle some chocolate sauce over the plate before placing the cake slice on top. This simple addition can transform your dessert into a restaurant-quality treat. You might also experiment with different flavored sauces, such as a raspberry coulis, to complement the cake's fillings and serve with a fresh mint leaf for added sophistication.
Questions About Recipes
→ Can I use frozen raspberries for the filling?
Yes, frozen raspberries can be used, just make sure to thaw and drain them before adding.
→ How can I make this cake gluten-free?
You can use a gluten-free all-purpose flour blend in place of regular flour.
→ What if I don’t have heart-shaped pans?
You can use round pans and cut the cakes into heart shapes after baking.
→ How long can I store the cake?
The cake can be stored in the refrigerator for up to 3 days in an airtight container.
Mini Heart Cake with Chocolate Raspberry Layers
I absolutely adore crafting desserts that not only taste incredible but also look stunning. This Mini Heart Cake is a perfect example, with its rich chocolate layers beautifully complemented by a tangy raspberry filling. The best part is how effortlessly it impresses at gatherings or as a centerpiece for your celebrations. We put our heart into every layer, ensuring that each bite is a delightful combination of flavors and textures that’s sure to please any sweet tooth.
Created by: Chelsea Payne
Recipe Type: Baking & Desserts
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Cake Layers
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1/2 cup boiling water
For the Raspberry Filling
- 1 cup raspberry jam
- 1 cup fresh raspberries
For the Ganache
- 1 cup heavy cream
- 8 oz dark chocolate, chopped
- 1 tbsp unsalted butter
How-To Steps
Preheat the oven to 350°F (175°C). Grease and flour two heart-shaped cake pans. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the egg, buttermilk, vegetable oil, and vanilla extract, and mix until well combined. Gradually stir in the boiling water until smooth.
Divide the batter evenly between the prepared cake pans. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate and butter. Stir until smooth and glossy.
Place one cake layer on a serving plate. Spread raspberry jam over the top, then layer fresh raspberries. Place the second cake layer on top and pour the ganache over the entire cake, allowing it to drip down the sides. Refrigerate for 30 minutes to set.
Slice into heart-shaped pieces and enjoy this beautiful cake at your next gathering!
Extra Tips
- For an extra touch, garnish the cake with fresh raspberries and mint leaves before serving.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g