Fall in love with these chocolate heart cakes. They feature moist chocolate cake, a creamy filling, fresh raspberries and a decadent ganache.
Story Behind the Recipe
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1/2 cup all-purpose flour
1/4 cup unsweetened cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
4 large Land O Lakes® Eggs, at room temperature
1 teaspoon vanilla
1/4 cup Land O Lakes® Butter, melted, cooled
1/4 cup sugar
2 ounces cream cheese, softened
1/2 teaspoon vanilla
1/2 cup Land O Lakes® Heavy Whipping Cream
20 fresh raspberries
1/2 cup dark chocolate chips
Heat oven to 375ºF. Line bottom of 13x9-inch baking pan with parchment paper; set aside.
Combine flour, cocoa, baking powder and salt in bowl. Set aside.
Combine 3/4 cup sugar, eggs and 1 teaspoon vanilla in another bowl; beat at high speed 5 minutes or until fluffy, thick and pale yellow color. Stir melted butter into egg mixture; gently stir flour mixture into egg mixture until just combined. Spread into prepared pan.
Bake 11-13 minutes or until center springs back when touched. Run knife around edges to loosen sides. Let cool.
Combine 1/4 cup sugar, cream cheese and 1/2 teaspoon vanilla in bowl; beat until creamy. Add 1/2 cup whipping cream; continue beating until soft peaks form. Place 1/2 cup whipping cream into saucepan; cook over low heat until bubbles form around edge of pan. Place dark chocolate chips into separate bowl; pour hot whipping cream over top. Stir until melted and smooth. Set aside.
Cut cake into 8 heart shapes using medium-sized cookie cutter. Divide filling evenly among hearts; spread to cover top. Place 5 raspberries onto filling of 4 hearts; gently press into filling. Place 4 remaining hearts, filling-side down, onto raspberries. Spoon ganache over tops; allow to drip down sides.
Read the Story Behind the Recipe
From French toast to brownies, we discovered the best way to someone’s heart is food made with all kinds of love.