Mini Chocolate Raspberry Heart Cakes

Mini Chocolate Raspberry Heart Cakes

Made with LorAnn Raspberry Bakery Emulsion, these Mini Chocolate Raspberry Heart Cakes are sweet, decadent, and packed with BIG flavor.

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Ingredients

FOR CAKE:
2 cups all-purpose flour
¾ cup cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs, room temperature
1 ¼ cup buttermilk, room temperature
¾ cup vegetable oil
2 teaspoons LorAnn Organic Madagascar Vanilla Extract
½ hot water

FOR RASPBERRY FILLING:
1 cup fresh or frozen raspberries
¼ cup granulated sugar
2 teaspoons cornstarch
2 teaspoons water
squeeze of lemon juice
¾ teaspoon LorAnn Raspberry Bakery Emulsion

FOR CHOCOLATE GLAZE:
4 tablespoons butter
4 ounces of unsweetened chocolate
1 ½ cups powdered sugar
4-6 tablespoons boiling water
¼ teaspoon LorAnn Raspberry Bakery Emulsion
¼ teaspoon LorAnn Organic Madagascar Vanilla Extract

Recipe PDF

Mini Chocolate Raspberry Heart Cakes
R0545.pdf Download PDF

Directions

FOR CAKE:

1
Preheat oven to 350 degrees Fahrenheit. Grease and line a sheet pan with parchment paper.
2
In a large bowl, mix flour, sugar, cocoa powder, salt, baking soda, and baking powder until well combined.
3
Add eggs into the dry mixture one at a time, then add vegetable oil, buttermilk, and LorAnn Organic Madagascar Vanilla Extract.
4
Slowly add in hot water while mixing until thoroughly combined.
5
Pour the batter onto the prepared sheet pan—it will be slightly thin.
6
Bake for about 20-25 minutes or until a toothpick comes out clean.
7
Cool completely. We recommend freezing the cake so it's easier to handle later on.

FOR RASPBERRY FILLING:

1
In a large pot, combine sugar, cornstarch, water, and lemon juice and combine well.
2
Stir in the fresh raspberries. Cook over medium heat until the sauce thickens and the raspberries are softened.
3
Add the LorAnn Raspberry Bakery Emulsion.
4
Let the mixture cool completely.

FOR CHOCOLATE GLAZE:

1
Melt the butter and chocolate together. Be sure to melt low and slow so the chocolate does not burn.
2
Remove the chocolate from heat and stir in the LorAnn Raspberry Bakery Emulsion, powdered sugar, and LorAnn Organic Madagascar Vanilla Extract.
3
Slowly add in the boiling water until you achieve the desired consistency. You want your chocolate to be thick but smooth enough to drizzle.

ASSEMBLY:

1
Using a heart-shaped cookie cutter, cut out hearts from the cold chocolate sheet cake.
2
Spoon about a tablespoon of raspberry filling onto one of the hearts and top with another heart.
3
Pour the glaze over each individual heart and allow the glaze to drip over the sides.
4
Top with decorations such as fresh raspberries and an edible gold leaf and enjoy!
5
*Yields about 5 heart cakes.

Products Used In This Recipe

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