Imagine a beautifully crafted heart-shaped cake, rich with deep chocolate layers that are both moist and decadent. Between each layer, a luscious raspberry filling adds a bright, slightly tart contrast to the deep cocoa flavors. The cake is coated in a smooth, glossy dark chocolate ganache that cascades over the sides, creating an irresistible sheen. With a hint of orange is infused into the ganache and the cake batter, offering a subtle citrusy warmth that enhances the chocolate’s richness.
I am a huge lover of chocolate but rarely take the time and effort to bake something from scratch. This year however I have committed to being more deliberate with how I choose to spend my “free” time. These heart shaped cake are the perfect thing!
This Valentine’s Day I wanted to be deliberate and intentional in creating something luscious, chocolatety, and seductive. A practice of self love and love for others, right?
Chocolate + raspberry with a minimal hint of orange will bring just that.
It may be a tad more work than a whipping up a cake mix from a box or buying something from the bakery, but I’m feeling excited to create something so wonderful. Be sure if you do choose to add the wild orange essential oil, you choose a pure, safe and reputable brand. I only use this one.
Intentional. Deliberate. And soooooo good.
Ingredients
Cake Mix:
- 1 1/2 cups of flour
- 1 cup of white sugar
- 1/3 cup of dark cocoa powder
- 1 teaspoon of salt
- 1/2 teaspoon of baking soda
- 1 cup of water
- 1/3 cup of avocado oil
- 1 tablespoon of white vinegar
- 2 teaspoons of vanilla extract
- 2 drops pure wild orange essential oil
Raspberry Cream Cheese Filling:
- 4 ounces of cream cheese softened
- 1/2 cup of powdered sugar
- 1/4 cup of raspberry jam
- 1 cup of whipping cream
- Two drops pure wild orange essential oil
Chocolate Ganache
- 8 oz dark or semi-sweet chocolate, finely chopped
- 1 cup heavy cream
- 1 tbsp unsalted butter (optional, for extra shine)
- 1 tsp vanilla extract (optional)
Red and white sprinkles (optional)
Instructions
- Beat softened cream cheese and raspberry in a bowl. Add powdered sugar and whipping cream, mix on high speed until smooth. Place in the refrigerator.
- In a separate bowl, whisk together the flour, sugar, cocoa, baking soda and salt. Next, add the water, oil, vinegar, and vanilla. Beat well until mixture has no lumps.
- Fill up each opening halfway with batter. If you decide to make cupcakes instead, fill up liners about a 1/3 full. You can find the mold I use in my Amazon shop below.
- Bake for 25 to 30 minutes at 350 degrees. Once done, place mini cakes on cooling rack and allow them to completely cool. (I place them in the refrigerator to speed up the process)
- Carefully cut the mini cakes lengthwise and place both halves on the cooling rack with a cookie sheet underneath. (You’ll need it later to catch the excess chocolate)
- Add a spoonful of the raspberry filling to the flat side of one cake half and top with the second half.
- Melt dark or semi-sweet chocolate until smooth according to package instructions.
- Pour melted chocolate over mini cakes until fully covered. Smooth out with a spatula if needed. Add festive sprinkles or candies of your choice. Place in the refrigerator until chocolate sets.
