Valentines Day Dessert Idea - Chocolate and Raspberry Mini Love Hearts
Let me start by saying sorry. 
I know Its January therefore it's the month where we turn down the finer things in life and turn our attention towards whats greener. We swap sweets for Kale and bread for lower carb alternatives. We all eat healthy (Well try to). But with Valentines day just around the corner i couldn't not show my support for the mushy celebration. I decided to showcase my cheesy obsession with Valentines day in the only way i know how, by baking a rather indulgent chocolate cake.
Not just any cake may I add, a moorish rich dark chocolate and raspberry cake. Formed in the shape of a small heart, because well.. why not. 
So if only for one moment of pure calorie weakness put down those salad bowls, minimize your fitpso webpages and lets get baking.  

--------------

What you need

For The Chocolate Cake                                  
- Square or Rectangular Cake tin
- Heart Shaped Cutter
- 225g Plain Flour
- 350g Caster Sugar
- 85G Cocoa Powder
- 1½ Tsp Baking Powder
- 1 ½ Tsp Bicarbonate of Soda
- 2 Medium Free Range Eggs
- 250ml Milk
- 125ml Vegetable Oil 
- 2 Tsp Vanilla Extract
- 250ml Water

For the Chocolate and Raspberry Filling
- 113g Room Temp Butter
- 200g Icing Sugar
- 32g Cocoa
¼ Tsp Salt
- 1 Handful Of Raspberries
- 3 Tbsp Double Cream

For the Chocolate Ganache icing 
- 200g Chocolate (Whatever Chocolate you fancy, I used Dark)
- 200ml Double Cream
- Dried Raspberries (Optional) 

Valentines Day Dessert Idea - Chocolate and Raspberry Mini Love Hearts

Lets Bake

The Cake
1. Preheat your oven to 180C/350F/Gas Mark 4 and Line your Baking tray
2. Add the butter to a large mixing bowl, beat with a wooden spoon until softened
3. Add the sugar to the mix and continue beating until light and fluffy
4. Beat the eggs separately and then slowly add to the butter/sugar mixture
5. Sift the Flour and then slowly incorporate into the mixture
6. Add the rest of the ingredients apart from the water
7. The mixture should now be quite stiff, add the water a little bit at a time until you have a pourable mixture yet firm mixture
8. Place In the oven and bake for roughly 20 - 30 minutes, check its cooked by sticking a butterknife into it and checking it comes out clean
9. Once its ready remove from the oven and leave to cool on a cooling rack
10. When its cold enough take your heart cutter and cut out some hearts
11. Slice these hearts through the middle horizontally using a bread knife 

 Valentines Day Dessert Idea - Chocolate and Raspberry Mini Love Hearts
The Filling
12. Add the butter and the raspberries to a bowl and mix with an electric mixture 
13. Add the salt, icing powder and cocoa and continue mixing 
14. Gradually add the cream until you reach a fluffy mixture
15. Add this to a piping bag and pipe onto 1 half of your heart cakes
16. Pop the other half on top and leave to set in a fringe for 30 minutes

Valentines Day Dessert Idea - Chocolate and Raspberry Mini Love Hearts
The Icing
17. Add the cream to a small milk pan and let it heat up
18. Break the chocolate into little pieces and gradually add it to the pan
19. Stir with a wooden spoon until its all smooth and combined
20. Place your cakes onto a cooling rack and pour the chocolate ganache over them (You might want to add a plate underneath to catch the falling chocolate)
21. Pop it back into the fridge and leave to set
22. Decorate with a sprinkle of dried raspberries

As always I love seeing your recreations of your bakes, so send me over a little tweet @The_Goodowl if you have a go.
Charlotte x 
Valentines Day Dessert Idea - Chocolate and Raspberry Mini Love Hearts
Let me start by saying sorry. 
I know Its January therefore it's the month where we turn down the finer things in life and turn our attention towards whats greener. We swap sweets for Kale and bread for lower carb alternatives. We all eat healthy (Well try to). But with Valentines day just around the corner i couldn't not show my support for the mushy celebration. I decided to showcase my cheesy obsession with Valentines day in the only way i know how, by baking a rather indulgent chocolate cake.
Not just any cake may I add, a moorish rich dark chocolate and raspberry cake. Formed in the shape of a small heart, because well.. why not. 
So if only for one moment of pure calorie weakness put down those salad bowls, minimize your fitpso webpages and lets get baking.  

--------------

What you need

For The Chocolate Cake                                  
- Square or Rectangular Cake tin
- Heart Shaped Cutter
- 225g Plain Flour
- 350g Caster Sugar
- 85G Cocoa Powder
- 1½ Tsp Baking Powder
- 1 ½ Tsp Bicarbonate of Soda
- 2 Medium Free Range Eggs
- 250ml Milk
- 125ml Vegetable Oil 
- 2 Tsp Vanilla Extract
- 250ml Water

For the Chocolate and Raspberry Filling
- 113g Room Temp Butter
- 200g Icing Sugar
- 32g Cocoa
¼ Tsp Salt
- 1 Handful Of Raspberries
- 3 Tbsp Double Cream

For the Chocolate Ganache icing 
- 200g Chocolate (Whatever Chocolate you fancy, I used Dark)
- 200ml Double Cream
- Dried Raspberries (Optional) 

Valentines Day Dessert Idea - Chocolate and Raspberry Mini Love Hearts

Lets Bake

The Cake
1. Preheat your oven to 180C/350F/Gas Mark 4 and Line your Baking tray
2. Add the butter to a large mixing bowl, beat with a wooden spoon until softened
3. Add the sugar to the mix and continue beating until light and fluffy
4. Beat the eggs separately and then slowly add to the butter/sugar mixture
5. Sift the Flour and then slowly incorporate into the mixture
6. Add the rest of the ingredients apart from the water
7. The mixture should now be quite stiff, add the water a little bit at a time until you have a pourable mixture yet firm mixture
8. Place In the oven and bake for roughly 20 - 30 minutes, check its cooked by sticking a butterknife into it and checking it comes out clean
9. Once its ready remove from the oven and leave to cool on a cooling rack
10. When its cold enough take your heart cutter and cut out some hearts
11. Slice these hearts through the middle horizontally using a bread knife 

 Valentines Day Dessert Idea - Chocolate and Raspberry Mini Love Hearts
The Filling
12. Add the butter and the raspberries to a bowl and mix with an electric mixture 
13. Add the salt, icing powder and cocoa and continue mixing 
14. Gradually add the cream until you reach a fluffy mixture
15. Add this to a piping bag and pipe onto 1 half of your heart cakes
16. Pop the other half on top and leave to set in a fringe for 30 minutes

Valentines Day Dessert Idea - Chocolate and Raspberry Mini Love Hearts
The Icing
17. Add the cream to a small milk pan and let it heat up
18. Break the chocolate into little pieces and gradually add it to the pan
19. Stir with a wooden spoon until its all smooth and combined
20. Place your cakes onto a cooling rack and pour the chocolate ganache over them (You might want to add a plate underneath to catch the falling chocolate)
21. Pop it back into the fridge and leave to set
22. Decorate with a sprinkle of dried raspberries

As always I love seeing your recreations of your bakes, so send me over a little tweet @The_Goodowl if you have a go.
Charlotte x 

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