Chocolate Raspberry Heart Cake is a delicious and easy to make dessert that perfectly highlights the balanced combination of rich chocolate and tangy red fruits.
Its charming heart shape makes it an ideal choice for Valentine's Day or any occasion when you want to express your love.
This recipe highlights a classic combination in the dessert world: berries and chocolate. While strawberries are often associated with spring, raspberries are perfect for the colder months, making them a fitting choice for this cake.
In this creation, raspberries are incorporated both into the moist cake layers and as a vibrant garnish, adding a burst of color and flavor.
Despite its fancy look, this cake is easy to make and doesn't require advanced baking skills.
You can enjoy it for breakfast, as a midday snack, or as a sweet ending to a meal. It's a versatile treat that never gets old and is sure to become a favorite in your household.
Don't let Valentine's Day pass without indulging in this delicious dessert! Give Chocolate Raspberry Heart Cake a try, and you're sure to love with the results.
Ingredients
Prep Time: 15 Min | Cook Time: 45 Min | Servings: 6
Doses for a 20 cm (8 inch) Heart Shaped Cake Pan
- 150 g (~5 oz) dark chocolate, 70% cocoa
- 50 g (3 tablespoons) unsweetened cocoa powder
- 180 g (1 ¼) "00" flour
- 200 g (1 cup) granulated sugar
- 4 medium eggs, at room temperature
- 200 g (~2 sticks) unsalted butter, softened at room temperature
- 150 g (~5 oz) fresh raspberries
- 16 g (4 teaspoons) baking powder
- powdered sugar, for decoration
Instructions
Make the Batter
Step 1) - Start by melting the chocolate. Place it in a heatproof bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Stir occasionally until the chocolate is smooth. Once melted, set it aside to cool to a lukewarm temperature.
Step 2) - Take the softened butter and cut it into small pieces. Place them in a mixing bowl. Add the sugar to the bowl. Using a whisk or an electric mixer, blend the butter and sugar together until the mixture becomes creamy and well combined.
Step 3) - Add the eggs to the butter-sugar mixture one at a time. After adding each egg, mix thoroughly to ensure it's fully incorporated before adding the next. Continue this process until all the eggs are mixed in and the batter is smooth.
Next, pour in the melted chocolate. Stir well until the chocolate is evenly distributed throughout the mixture.
Step 4) - In another bowl, combine the flour, cocoa powder, and baking powder. Sift these dry ingredients together to remove any lumps and to mix them thoroughly.
Step 5) - Gradually add the sifted dry ingredients to the mixture. Do this in small portions, mixing well after each addition.
Bake
Step 6) - Prepare the heart-shaped cake pan by lining the bottom with parchment paper. If possible, cut the parchment into a heart shape to fit precisely, covering only the base. Lightly grease the sides of the pan with oil or butter to prevent sticking. Pour the batter into the prepared pan. Using a spatula, spread the batter evenly, ensuring a smooth surface.
Step 7) - Take the fresh raspberries and gently place them on top of the batter. Press each raspberry slightly into the batter so they're partially submerged. This technique ensures that the raspberries remain intact during baking and are evenly distributed throughout the cake.
Step 8) - Preheat your oven to 180°C (356°F) with a fan setting. Once heated, place the cake pan in the oven. Bake the cake for approximately 40 to 45 minutes. Keep in mind that baking times can vary depending on your oven. It's important not to open the oven door during the first 30 minutes of baking to prevent the cake from collapsing. To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. If there's wet batter on the toothpick, bake for a few more minutes and test again.
Once the cake is baked, remove it from the oven and allow it to cool slightly in the pan. After it has cooled a bit, place a plate over the top of the cake pan. Carefully invert the pan so that the cake releases onto the plate.
Decorate and Serve
Step 9) - Gently peel off the baking paper from what is now the top of the cake. This method provides a smooth surface, making it easier to decorate.
For the decoration, place a heart-shaped template in the center of the cake.
Step 10) - Dust with powdered sugar, then remove the template to reveal the design.
Step 11) - Arrange fresh raspberries within this heart outline. This presentation enhances the cake's visual appeal and complements its flavors.
Allow Chocolate Raspberry Heart Cake to sit for a while to ensure it's completely cool before slicing and serving.
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Storage
You can keep chocolate and raspberry heart cake at room temperature for 3 - 4 days, in a dry place. Cover it with a cloth or a cake dome.
Tips and Variations
This chocolate raspberry heart cake is a versatile treat that can be enjoyed in various delightful ways.
Simple Serving: Enjoy the cake plain with a dusting of powdered sugar. Pair it with a cappuccino, tea, or coffee for a delightful breakfast or snack.
Dessert Enhancement: Elevate the cake by adding a dollop of whipped cream or a scoop of gelato alla vanigla. This makes for a satisfying dessert after a meal.
Spicy Twist: For a unique flavor, mix in about ⅓ teaspoon of hot chili powder into the batter. The combination of chili and chocolate offers a special taste.
Alcohol Infusion: Incorporate a splash of rum or anise liqueur into the batter. This adds a distinctive depth to the cake's flavor.
Berry Blend: Instead of only using raspberries, consider mixing in other berries like currants, blackberries, blueberries, and wild strawberries. This blend provides a rich and varied fruity taste.
These variations allow you to tailor the cake to different occasions and preferences, ensuring it remains a favorite treat.
Recipe Card
Easy Chocolate Raspberry Heart Cake
Ingredients
- 150 g chocolate - ~5 oz dark chocolate, 70% cocoa
- 50 g cocoa powder - 3 tablespoons, unsweetened
- 180 g flour - 1 ¼
- 200 g granulated sugar - 1 cup
- 4 eggs - at room temperature
- 200 g unsalted butter - ~2 sticks, softened at room temperature
- 150 g raspberries - ~5 oz, fresh
- 16 g baking powder - 4 teaspoons
- powdered sugar - for decoration
Instructions
Make the Batter
- Start by melting the chocolate. Place it in a heatproof bowl over a pot of simmering water, ensuring the bowl doesn't touch the water. Stir occasionally until the chocolate is smooth. Once melted, set it aside to cool to a lukewarm temperature.
- Take the softened butter and cut it into small pieces. Place them in a mixing bowl. Add the sugar to the bowl. Using a whisk or an electric mixer, blend the butter and sugar together until the mixture becomes creamy and well combined.
- Add the eggs to the butter-sugar mixture one at a time. After adding each egg, mix thoroughly to ensure it's fully incorporated before adding the next. Continue this process until all the eggs are mixed in and the batter is smooth.
- Next, pour in the melted chocolate. Stir well until the chocolate is evenly distributed throughout the mixture.
- In another bowl, combine the flour, cocoa powder, and baking powder. Sift these dry ingredients together to remove any lumps and to mix them thoroughly.
- Gradually add the sifted dry ingredients to the mixture. Do this in small portions, mixing well after each addition.
Bake
- Prepare the heart-shaped cake pan by lining the bottom with parchment paper. If possible, cut the parchment into a heart shape to fit precisely, covering only the base. Lightly grease the sides of the pan with oil or butter to prevent sticking. Pour the batter into the prepared pan. Using a spatula, spread the batter evenly, ensuring a smooth surface.
- Take the fresh raspberries and gently place them on top of the batter. Press each raspberry slightly into the batter so they're partially submerged. This technique ensures that the raspberries remain intact during baking and are evenly distributed throughout the cake.
- Preheat your oven to 180°C (356°F) with a fan setting. Once heated, place the cake pan in the oven. Bake the cake for approximately 40 to 45 minutes. Keep in mind that baking times can vary depending on your oven. It's important not to open the oven door during the first 30 minutes of baking to prevent the cake from collapsing. To check if the cake is done, insert a toothpick into the center. If it comes out clean, the cake is ready. If there's wet batter on the toothpick, bake for a few more minutes and test again.
- Once the cake is baked, remove it from the oven and allow it to cool slightly in the pan. After it has cooled a bit, place a plate over the top of the cake pan. Carefully invert the pan so that the cake releases onto the plate.
Decorate and Serve
- Gently peel off the baking paper from what is now the top of the cake. This method provides a smooth surface, making it easier to decorate.
- For the decoration, place a heart-shaped template in the center of the cake.
- Dust with powdered sugar, then remove the template to reveal the design.
- Arrange fresh raspberries within this heart outline. This presentation enhances the cake's visual appeal and complements its flavors.
- Allow Chocolate Raspberry Heart Cake to sit for a while to ensure it's completely cool before slicing and serving.
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