Valentines Heart Cake Chocolate

Gourmet Chocolate Raspberry Heart Cake

  • Cake:
  • 140 grams all-purpose flour
  • 50 grams unsweetened cocoa powder
  • 1 Tsp. baking soda
  • 1/4 Tsp. salt
  • 180 ml buttermilk
  • 1 Tsp. vanilla extract
  • 170 grams of unsalted butter, at room temperature
  • 200 grams of granulated sugar
  • 1 large egg, plus 1 large egg yolk
  • Frosting and Decoration:
  • 350 grams of confectioners' sugar
  • 75 grams of unsweetened cocoa powder
  • 120 ml milk
  • 1 Tsp. vanilla extract
  • 3 Packages (250 grams each) Driscoll's Raspberries
  • 170 grams of unsalted butter, at room temperature

1 hour 15 min | 12 | holiday and events | dessert

Valentines Heart Cake Chocolate

This gourmet chocolate raspberry heart cake recipe would excite and challenge any experienced baker, and is a perfect Mother's Day dessert recipe.



Line a 23 cm heart-shaped nonstick cake pan with a heart-shaped piece of parchment paper cut to fit inside bottom of pan.
Preheat oven to 180°C. Whisk together flour, cocoa powder, baking soda and salt in a medium bowl. Combine buttermilk and vanilla extract in a separate bowl or liquid measuring cup. Beat butter and sugar in the bowl of an electric mixer fitted with the paddle attachment about 3 minutes or until light and fluffy. Reduce speed to low and add eggs, whole egg first then the yolk, beating well after each addition. Alternately add flour mixture and buttermilk mixture in several additions, starting and ending with flour mixture just until combined.
Spread batter in prepared cake pan and bake about 45 minutes or until cake tester inserted into center of cake comes out clean. Cool in pan on wire rack 10 minutes. Invert to cool completely. Once cool, using a serrated knife, cut cake crosswise in half.


Whisk together confectioners’ sugar and cocoa powder in a medium bowl. Beat butter in an electric mixer on medium-high with paddle attachment until smooth. Reduce speed to low and gradually add confectioners’ sugar mixture until smooth. Add milk and vanilla extract and beat until smooth. Change to whisk attachment and beat 1 minute or until fluffy.
Spread some frosting between layers and cover cake with remaining frosting. To decorate with the raspberries first outline the bottom of cake with the raspberries.  Then outline the top edge of the cake with raspberries.  Fill in the sides and the top with the remaining raspberries until the entire cake is covered.

Leafs Raspberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.