Wednesday, February 14, 2024

Chocolate Raspberry Filled Sweetheart Cake

 Chocolate Raspberry Filled Sweetheart Cake

Chocolate Raspberry Filled Sweetheart Cake

3 ounces semisweet chocolate...
1 1/2 cups hot brewed coffee (you do not taste the coffee, it just enhances the chocolate)
3 cups sugar
2 1/2 cups all-purpose flour
1 1/2 cups unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
1 1/4 teaspoons salt
3 large eggs, room temperature
3/4 cup vegetable oil
1 1/2 cups buttermilk
3/4 teaspoon pure vanilla

Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well.

Divide batter between the two pans and bake in middle of oven at 350 degrees for about 50-60 minutes or until toothpick inserted in center comes out clean. Cool cakes on wire rack and then invert on rack and remove parchment paper. Continue to cool for about an hour.

Raspberry Filling

2 10-ounce bag frozen raspberries, thawed
1/2 cup sugar
zest of 1 small lemon
2 tablespoons cornstarch

Puree the raspberries in a food processor. Press the puree through a fine-mesh strainer with the back of a spoon, removing the seeds. Heat the puree in a small pot with the sugar and cornstarch until mixture boils, stirring constantly. As it boils, it should quickly thicken. Stir in lemon zest at the end. Let it cool complete before spreading it thinly over assembled cake.

Cream Cheese Frosting


½ cup (1 stick) unsalted butter, softened

8 oz cream cheese softened (brick-style, not spreadable)

1 teaspoon vanilla extract

¼ teaspoon salt

4 cups powdered sugar


Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.


Add vanilla extract and salt and stir well to combine.

With mixer on low, gradually add powdered sugar until completely combined.


Use to frost completely cooled cake.


step 1

Using Round Decorating Tip 12 with medium consistency icing, pipe a bead using slightly less than a 90° angle, apply heavy pressure, move tip slightly angled, gradually decreasing pressure to form a point.

step 2

Pipe a second shell, gradually decreasing pressure and blending into tail of first shell, forming a "v" shape.

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