Heart Shaped Chocolate Raspberry Cakes

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Condiments

  • 1/2 cup Apricot jam
  • 2 tbsp Corn syrup
  • 3 tbsp Raspberry preserves

• Baking & Spices

  • 2 3/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 2 1/4 tsp Baking soda
  • 1 lb Bittersweet chocolate
  • 1 Chocolate ganache
  • 1 1/8 cups Cocoa powder
  • 3 cups Granulated sugar
  • 1 1/2 tsp Salt
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 3/4 cup Vegetable oil

• Bread & Baked Goods

  • 1 Cake

• Dairy

  • 1 1/2 cups Buttermilk
  • 2 cup Heavy cream
  • 1/2 cup Milk
  • 1 Raspberry cream

Found on cakescottage.com

Ingredients

• CAKE
• 2¾ cups all-purpose flour
• 1⅛ cups cocoa powder
• 1½ cups buttermilk
• 1 teaspoon baking powder
• 2¼ teaspoons baking soda
• 1½ teaspoons salt
• 3 cups granulated sugar
• 2 teaspoons vanilla extract
• 3 large eggs
• ¾ cup vegetable oil
• RASPBERRY CREAM
• 1 cup heavy cream
• 3 tablespoons raspberry preserves
• CHOCOLATE GANACHE
• 1 pound bittersweet chocolate
• 1 cup heavy cream
• ½ cup milk
• 2 tablespoons corn syrup
• ½ cup apricot jam

Directions

• CAKE
• :Set a rack in the middle level of the oven and preheat to 325 degrees and line two jelly roll pans with parchment.
• Sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
• In a medium bowl, Whisk together, eggs, buttermilk, oil and vanilla until well combined.
• Pour wet ingredients into the dry ingredients and whisk to combine.
• Carefully pour batter into prepared pans and bake 20 minutes,
• or until a toothpick inserted into the center of the cake comes out clean.
• Cool completely. Using a heart shaped cookie cutter, carefully cut out hearts, trying your best to cut hearts as close together as possible.
• Depending on the size of your cutter this will get you about 10 2-layer cakes per sheet.
• RASPBERRY CREAM:
• In a heavy saucepan whip the heavy cream until soft peaks, add the raspberry preserves and continue whipping until stiff peaks.
• Fill a pastry bag, fitted with a round pastry tip and pipe the cream on half of the heart shaped
• cakes. Top the cream with another layer of cake.
• GANACHE CHOCOLATE:
• Finely chop chocolate.
• In a small saucepan over medium-low, heat the strained apricot jam until melted.
• Add the cream, milk and corn syrup and heat just to simmer.
• Remove from the heat. Add all the chopped chocolate,
• Make sure the chocolate is completely covered by the cream,
• and let sit for about 3 minutes and then gently whisk until smooth.
• Place about 1 cup of the chocolate ganache in the refrigerator for about 10-15 minutes or until slightly firm, but still spreadable.
• Leave the remainder of the ganache in the pot to keep it pourable.
• Fill the gap between the layers of cakes with refrigerated ganache using a small spatula, your goal is to make them smooth.
• Now place the cakes on a cooling rack over a pan lined with parchment.
• Slowly pour the ganache over the cake, starting in the middle and working outward. Be sure to check all the sides as you go.
• If your ganache starts to get too thick, return the pot to the stove and heat on very low heat,
• just for a few seconds.
• Allow the cakes to set at room temperature for about 20 minutes.