Chocolate Raspberry Heart Cake

Chocolate Raspberry Heart Cake by

Nothing says “I love you” like a huge chocolate and raspberry heart cake with a ganache center and raspberry cream cheese frosting.  Not only do all these flavors compliment one another brilliantly, but there is a dramatic effect when you take out a slice, it’s like an edible valentine.  I used a large heart shaped cake pan so there was a whole cake per pan, but if you use a small one you can either make two, or have higher cakes that you bake longer.  You could also easily do this in 9-10″ round cake pans, just be sure to put equal amounts in each pan and deliver it with a kiss!

Raspberry Cake;

1 box pillsbury white cake mix

1/2 cup butter melted

2/3 cup raspberry juice (I used frozen raspberries I defrosted then strained)

1/3 cup buttermilk (I enjoy the little bit of sour flavor from the buttermilk, but you can use normal milk too)

3 eggs

1 teaspoon vanilla

a few drops red or pink food coloring

Chocolate Cake:

1 box pillsbury devils food cake mix

1 box jello instant chocolate pudding

1/2 cup oil (I use coconut oil, but vegetable oil of any variety will work)

1 cup sour cream

4 eggs

1/2 cup warm water

1 cup chocolate chips

Chocolate Ganache:

1 cup chocolate chips

1/3 cup heavy cream

Raspberry Cream Cheese Buttercream:

1 8 ounce package of cream cheese room temperature

1/3 cup butter room temperature

2-3 tablespoons raspberry syrup

1/4 cup milk

7-9 cups powdered sugar

  1. Pre-heat oven to 350.  Grease and parchment line your cake pan.
  2. To make the Raspberry Cake mix the Raspberry juice, buttermilk, vanilla  and eggs until combined then add the cake mix and beat just a minute or so.  Last add food coloring until it’s the shade of pink you’re looking for.
  3. Bake time for my large heart pan was only about 22 minutes but doneness is much more important than bake time so bake until a toothpick comes out clean.  Turn out and let cool.
  4. For the chocolate cake combine the cake mix and pudding mix then add the oil and water followed by eggs one at a time mixing after each.  Next add the sour cream and once all the ingredients are incorporated add the chocolate chips.
  5. This is a higher volume cake so I made a 6 inch mini cake with the extra batter because I wanted my layers to come out even.  It’s also a heavier cake so the chocolate should go on the bottom of your stack.
  6. Make the frosting before the ganache because in order to not have your filling bleed into your frosting you need to pipe frosting around the edge of your bottom layer before pouring in your chocolate filling.  Mix butter and cream cheese until a little fluffed and well combined then add your raspberry syrup (I made mine, which is easy, but you can buy it at the store as well).  I like to add powdered sugar and milk alternating until I get the desired texture adding more of either of those ingredients to make your frosting more thick or thin.  Once you have a nice thick but spreadable frosting either use a piping bag or make one with parchment and make a dam around the edge of your bottom cake layer.
  7. To make the ganache melt chocolate chips and heavy cream until smooth, I do this in a Pyrex with my microwave on defrost, but you can also use a saucepan.  Spread on to first layer filling in to where your frosting dam begins.
  8. Put the raspberry cake carefully on top and frost your cake being sure to never touch the cake, only the frosting, so you don’t pull up crumbs.
  9. Enjoy with someone you love! ❤️



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