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- LorAnn Oils | Essential Oils, Candy Flavors, Baking Flavors & Extracts>
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- Mini Chocolate Raspberry Heart Cakes
Mini Chocolate Raspberry Heart Cakes
Product Code: R0545
Made with our NEW Organic Raspberry Bakery Emulsion, these Mini Chocolate Raspberry Heart Cakes are sweet, decadent, and packed with BIG flavor.
Ingredients
For Cake:
2 cups all-purpose flour
¾ cup cocoa powder
2 cups granulated sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 eggs, room temperature
1 ¼ cup buttermilk, room temperature
¾ cup vegetable oil
2 teaspoons LorAnn Madagascar Vanilla Extract
½ hot water
For Raspberry Filling:
1 cup fresh or frozen raspberries
¼ cup granulated sugar
2 teaspoons cornstarch
2 teaspoons water
squeeze of lemon juice
¾ teaspoon LorAnn Organic Raspberry Bakery Emulsion
For Chocolate Glaze:
4 tablespoons butter
4 ounces of unsweetened chocolate
1 ½ cups powdered sugar
4-6 tablespoons boiling water
¼ teaspoon LorAnn Organic Raspberry Bakery Emulsion
¼ teaspoon LorAnn Madagascar Vanilla Extract
Directions
For Cake:
- Preheat oven to 350 degrees Fahrenheit. Grease and line a sheet pan with parchment paper.
- In a large bowl, mix flour, sugar, cocoa powder, salt, baking soda, and baking powder until well combined.
- Add in the eggs into the dry mixture one at a time, then add in the oil, buttermilk, and vanilla.
- Slowly add in hot water while mixing until thoroughly combined.
- Pour batter onto the prepared sheet pan. The mixture will be on the thinner side.
- Bake for about 20-25 minutes or until a toothpick comes out clean.
- Cool completely. We recommend freezing the cake so it's easier to handle later on.
- In a large pot, combine sugar, cornstarch, water, and lemon juice and combine well.
- Stir in the fresh raspberries. Cook over medium heat until the sauce thickens and the raspberries are softened.
- Add in the organic raspberry emulsion.
- Let the mixture cool completely.
- Melt the butter and chocolate together. Be sure to melt low and slow so the chocolate does not burn.
- Remove the chocolate from heat and stir in the powdered sugar, organic raspberry emulsion, and vanilla.
- Slowly add in the boiling water until you achieve the desired consistency. You want your chocolate to be thick but smooth enough to drizzle.
- Using a heart-shaped cookie cutter, cut out hearts from the cold chocolate sheet cake.
- Spoon about a tablespoon of raspberry filling onto one of the hearts and top with another heart.
- Pour the glaze over each individual heart and allow the glaze to drip over the sides.
- Top with decorations such as fresh raspberries and an edible gold leaf and enjoy!
*Yields about 5 heart cakes.
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