Valentine’s Chocolate Heart Cake

What’s a better way to say I love you than your own little personal cake? Two rich devils food chocolate cakes stacked on top of one another with raspberry cream cheese frosting in the center, and coated with chocolate ganache. Share one with your valentine or make them all for yourself. These are sure to be a hit!

Devil’s food chocolate cake

• 1 1/2 cup granulated sugar
• 1 1/2 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 1/4 tsp. baking soda
• 1 tsp. salt
• 1 egg
• 1 egg yolk
• 3/4 cup buttermilk
• 1/3 cup vegetable oil
• 1/2 cup coffee
• 2 tsp. vanilla extract
• 1 cup mini chocolate chips

Raspberry Cream Cheese Frosting

• 8 oz cream cheese, room temperature
• 3/4 cup raspberry preserve
• 1/2 cup granulated sugar
• 1 cup heavy cream

Chocolate Ganache

• 1 lb. finely chopped dark chocolate
• 2 cups heavy cream

Directions

Preheat the oven to 350 degrees.

Line a 11 x 13 inch rimmed baking pan with parchment and set aside.

In a large bowl sift together the dry ingredients, sugar, flour, cocoa powder, baking soda and salt. Then in a separate bowl mix together the wet ingredients, eggs, buttermilk, oil, coffee, and vanilla. Pour the wet ingredients into the dry. Use a rubber spatula to mix everything evenly together. Then fold in the mini chocolate chips.

Pour the batter onto the prepared baking pan. Spread it out evenly and give one tap to release any air bubbles. Place in the oven for about 12-15 minutes. Bake until the cake it puffed up and when a tooth pick is inserted into the center it comes out clean. Set the cake aside and let it cool.

For the raspberry cream cheese frosting, in a mixing bowl cream together the cream cheese, raspberry preserve and sugar and mix until light and fluffy, scraping down the sides. Then with the mixer going slowly pour in the heavy cream. Continue to whip until it’s smooth and has almost doubled in size. Spoon into a piping bag or gallon zip loc bag.

Use a heart shaped cookie cutter to cut hearts out of the cooled cake. Place them on a cooling rack on top of another rimmed baking pan that is lined with parchment paper. Pipe the raspberry cream cheese onto the cake and then place another layer of cake on top.

Place in the fridge to continue to chill while you make the ganache.

For the ganache place the chopped chocolate in a medium bowl and heat the heavy cream over medium low until it just starts to simmer. Pour the hot milk over the chocolate and let it sit for 1-2 minutes. Whisk it all together until it’s really smooth and shiny. Pour into a pitcher and then pour over each cake to cover completely. Start from the center and work your way out. A lot will get pooled up onto the parchment but scrape it back up and place it back in the bowl to remelt. You will want to make sure all the edges are covered.

Allow the ganache to set for about 20 minutes at room temperature before you’re ready to serve. If you have to put them in the fridge pull them out and let them come back to room temperature before serving and they will get their shine back. Enjoy!