Chocolate Raspberry Hearts

Name: Chocolate Raspberry Hearts
Prep time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: Cake; 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 extract; 1/4 cup Land O Lakes® Butter melted, cooled; Filling; 1/4 cup sugar; 2 ounces cream cheese, softened; 1/2 teaspoon vanilla extract; 1/2 cup Land O Lakes® Heavy Whipping Cream; 20 fresh raspberries; Chocolate Ganache; 1/2 cup Land O Lakes® Heavy Whipping Cream; 1/2 cup dark chocolate chips

Fall in love with these chocolate heart cakes. They feature moist chocolate cake, a creamy filling, fresh raspberries and a decadent ganache.

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40 min

Prep Time

1 hr 10 min

Total Time

servings

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Ingredients

Cake

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 extract

¹/₄ cup Land O Lakes® Butter, melted, cooled

Filling

¹/₄ cup sugar

2 ounces cream cheese, softened

¹/₂ teaspoon vanilla extract

¹/₂ cup Land O Lakes® Heavy Whipping Cream

20 fresh raspberries

Chocolate Ganache

¹/₂ cup Land O Lakes® Heavy Whipping Cream

¹/₂ cup dark chocolate chips

How to make

STEP 1

Heat oven to 375ºF. Line bottom of 13x9-inch baking pan with parchment paper; set aside.
STEP 2

Combine flour, cocoa, baking powder and salt in bowl. Set aside.
STEP 3

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.
STEP 4

Bake 11-13 minutes or until center springs back when touched. Run knife around edges to loosen sides. Let cool.
STEP 5

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.
STEP 6

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.
STEP 7

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.