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Decadent Valentine's treats

Here's the ultimate Valentine's dessert...  chocolate cake layers filled with a raspberry cream and covered in glossy chocolate ganache.


Heart-shape cutter

2 deep baking trays

Wax paper

Pastry bag

Chocolate cake:

Chocolate cake mix, or make your own

Raspberry cream filling:

1 cup heavy cream

3 tablespoons raspberry syrup

Chocolate ganache topping:

1 cup heavy cream

250g dark cooking chocolate, chopped






1. Pre-heat oven to 180°C  and line the baking trays with wax paper.

2. Mix the batter and pour into deep baking tray and bake at 180°C for 20 minutes.

3. Leave to cool and cut with a heart-shaped cutter.

4. Whip the heavy cream until soft peaks form and then add raspberry syrup. Continue whipping until stiff peaks.

5. Fill a pastry bag and pipe the cream on half of the heart shaped cakes.

6. Top the filling with another layer of cake and refrigerate while you make the ganache.

7. To make the ganache combine chocolate and cream in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until smooth. Remove bowl from heat and allow to cool to room temperature and pourable. If your ganache starts to get too thick, return the pot to the stove and heat on very low heat for a few seconds.

8. Set the cakes on a cooling rack over a sheet pan lined with wax paper to catch all of the dripping chocolate. Spread the cooled ganache over the sides of the cakes to fill up gaps before slowly pouring  ganache over the cakes.

Allow the cakes to set at room temperature for about 20 minutes. If you need to refrigerate them, they will lose their shine. Once you return them to room temperature the shine will come back.


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