Heart-Shaped Chocolate Raspberry Cakes
Celebrate Valentine's Day by prepping these sweet, romantic heart-shaped chocolate cakes.
Cut Into Hearts
Cut the devil's food sheet cake with a heart-shaped cookie cutter. Depending on the size of your cutter, this should yield 12 two-layer cakes per sheet.
Get the Recipe: Heart-Shaped Chocolate Raspberry Cakes
Add the Cream Layer
Fill a pastry bag fitted with a round pastry tip with raspberry cream and pipe on half of the heart-shaped cakes.
Chill the Cakes
Top the cream-covered cakes with another layer of cake. Cover with plastic wrap and refrigerate while you make the ganache.
Prep the Cakes
With a small spatula, spread the refrigerated ganache over the sides of the cakes. The goal is to fill the gap between the layers of cake and make them smooth. A smooth surface is important so there are no bumps when you pour the ganache over the cakes.
Cover in Ganache
Set the cakes on a cooling rack over a sheet pan lined with parchment. Slowly pour the ganache over the cake, starting in the middle and working outward. Be sure to check the sides as you go. Scrape up the chocolate that pools on the parchment paper and melt to use again.
Plated to Perfection
Pour blackberry coulis around the chocolate cakes after they are plated.
Add the Finishing Touch
Edible roses can be found at some grocery stores, or ask your local florist.