Mini cakes? Don’t mind if I do! These little heart-shaped chocolate raspberry cakes are perfect for your sweetheart! I learned a few things experimenting with these cakes and am excited to share the secrets with you!
Start off by preheating the oven to 350 degrees. If you have convection, definitely use that setting for a more evenly cooked cake.
Here’s what you will need for the cake!
Dry: 2 cups sugar, 1-3/4 cups unbleached flour, 3/4 cup dark cocoa, 1-1/2 teaspoons baking powder, 1-1/2 teaspoons baking soda, 1 teaspoon salt
Wet: 2 eggs, 1 cup milk, 1/2 cup butter, melted, 2 teaspoons vanilla extract, 1 cup boiling water
Grease up two large jelly roll pans. I used butter for the grease and a paper towel to spread it around evenly.
Then dust the pan with flour. I pour a little on there and then pick it up and knock it around so the flour spreads an even and light coat over the whole pan!
Add the wet mixture to the dry mixture and beat on medium for 2 minutes. Don’t under or over beat. If you under beat, you will end up with a cake that is too delicate! It happened to me when I was making this round 🙁 They were a little hard to assemble! And if you over beat, the cake will become too stiff!
Mix in the boiling water. The batter will be very thin, don’t worry!
Pour half of the mixture into each of the sheet pans.
Bake in the oven for 20 minutes, until the cake is firm. Then let it cool! (If you use a deeper pan, let it cook for longer!)
While it is cooling, make the raspberry buttercream!
Raspberry Butter Cream:
You will need:
1 stick of softened butter, 2 cups of powdered sugar, 1/3 cup raspberry jam, 4 Tablespoons milk, 1 teaspoon vanilla.
Place all of the ingredients in the kitchen aid mixer bowl.
Then beat away with the whisk attachment until it is fluffy and beautiful!
Once the cakes have cooled, cut out the hearts using a cookie cutter. Use a little spatula to get it out of the pan cleanly.
Place half of the cut out hearts on a cooling rack over another cookie pan. This way when you cover it with the ganache it will drip off instead of pooling around the edges.
Then coat each one with about a Tablespoon of the buttercream frosting!
Then make the chocolate ganache! You don’t want to make it too early, because it will start to harden up and won’t pour easily!
You will need…
2 cups of chocolate chips and 3/4 cup whole milk.
Place both ingredients in a pan or double boiler, and heat on low, stirring frequently until it is smooth and glossy.
Then top with the ganache and let it fall over all the sides. It was a little hard to smooth it over mine, because I made my cakes too delicate….BUT even though they look a little messy, they sure tasted good!
- 2 cups sugar
- 1-3/4 cups all-purpose flour
- 3/4 cup dark cocoa
- 1-1/2 teaspoons baking powder
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 eggs
- 1 cup milk
- 1/2 cup butter, melted
- 2 teaspoons vanilla extract
- 1 cup boiling water
- Preheat the oven to 350 degrees.
- Grease and flour two large jelly roll pans (or two round cake pans, or cupcake tins!)
- Mix together all of the dry ingredients in your stand mixer.
- Mix together all of the wet ingredients, except for the boiling water in a mixing bowl or large measuring cup.
- Add the wet mixture to the dry mixture and beat on medium for 2 minutes. Don't under or over beat, you don't want a cake that is too stiff or too delicate.
- Mix in the boiling water. The batter will be very thin!
- Pour into pans. Bake for 30 minutes.Top with desired frosting and enjoy!!
- 1 stick of softened butter
- 2 cups of powdered sugar
- 1/3 cup raspberry jam
- 4 Tablespoons milk
- 1 teaspoon vanilla.
- Combine all of the ingredients in a stand mixer and whip for two minutes, until fluffy!
- 2 cups of chocolate chips and 3/4 cup whole milk
- Combine ingredients in a pan over low heat.
- Stir frequently until smooth and glossy!