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Valentines Day Chocolate Cake: A Decadent Recipe for Love

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Decadent chocolate cake layered with homemade raspberry filling and topped with rich chocolate ganache. Perfect for Valentine’s Day or any special occasion!

Ingredients

Scale
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 12 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter, softened
  • 12 ounces fresh raspberries
  • ¼ cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Fresh raspberries
  • Chocolate shavings
  • Edible glitter
  • Heart-shaped sprinkles

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or use baking spray with flour). Line the bottoms with parchment paper rounds.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, eggs, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
  5. Slowly pour in the boiling water while mixing on low speed. The batter will be thin.
  6. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
  8. In a medium saucepan, combine the fresh raspberries and sugar.
  9. Cook over medium heat, stirring occasionally, until the raspberries break down and release their juices (5-7 minutes).
  10. Stir in the lemon juice.
  11. In a small bowl, whisk together the cornstarch and water to form a slurry.
  12. Slowly pour the cornstarch slurry into the raspberry mixture, stirring constantly.
  13. Bring the mixture to a simmer and cook for 1-2 minutes, or until the filling has thickened.
  14. Remove from heat and let the raspberry filling cool completely before using.
  15. Finely chop the semi-sweet chocolate and place it in a heatproof bowl.
  16. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not boil!
  17. Pour the hot cream over the chopped chocolate.
  18. Let the mixture sit for 1 minute to allow the heat from the cream to melt the chocolate.
  19. Gently whisk the mixture together, starting from the center and working your way outwards, until the chocolate is completely melted and the ganache is smooth and glossy.
  20. Stir in the softened butter until it is fully incorporated.
  21. Let the ganache cool slightly before using. It should be thick enough to spread but still pourable. If it gets too thick, you can gently warm it in the microwave in 10-second intervals, stirring in between.
  22. If your cakes have a dome on top, use a serrated knife to level them.
  23. Place one cake layer on a serving plate or cake stand.
  24. Spread the cooled raspberry filling evenly over the first cake layer, leaving a small border around the edge.
  25. Carefully place the second cake layer on top of the raspberry filling.
  26. Pour the slightly cooled chocolate ganache over the top of the cake, allowing it to drip down the sides. You can use an offset spatula to spread the ganache evenly and create a smooth finish.
  27. Decorate the cake with fresh raspberries, chocolate shavings, edible glitter, or heart-shaped sprinkles.
  28. For a cleaner cut, chill the cake in the refrigerator for at least 30 minutes before serving.
  29. Slice and serve your delicious Valentine’s Day Chocolate Cake!

Notes

  • For extra moist cakes, consider brushing the cooled cake layers with a simple syrup (equal parts sugar and water, simmered until sugar dissolves).
  • If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then filling the rest of the cup with milk to equal 1 cup. Let it sit for 5 minutes before using.
  • Be careful not to overbake the cake, as this can result in a dry cake.
  • The ganache can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before using.
  • Feel free to adjust the amount of sugar in the raspberry filling to your liking, depending on the sweetness of the raspberries.

Find it online: https://anasrecipes.com/valentines-day-chocolate-cake/