Easy Chocolate Raspberry Heart Cake

Method15 steps · about 1 hr

1. 1

   Step 1: Melt all 150 g dark chocolate in a heatproof bowl over gently simmering water, keeping the bowl clear of the water. Stir until smooth, then set aside until lukewarm.

   Uses 150 g dark chocolate, 70% cocoa · Water for the lower double-boiler pot, as needed

   
2. 2

   Step 2: Cut the softened butter (200 g) into pieces. Beat all 200 g butter with all 200 g granulated sugar until creamy and evenly combined.

   Uses 200 g granulated sugar (- 1 cup) · 200 g unsalted butter (- ~2 sticks, softened at room temperature)

   
3. 3

   Step 3: Beat all four medium eggs into the butter-sugar mixture one at a time, incorporating each fully before adding the next.

   Uses All creamed butter-sugar mixture · 4 eggs (- at room temperature)

4. 4

   Step 4: Pour all the lukewarm melted chocolate into the egg-butter mixture and stir until evenly incorporated.

   Uses All prepared wet mixture · All melted chocolate

   
5. 5

   Step 5: In a separate bowl, combine all 180 g 00 flour, 50 g unsweetened cocoa powder and 16 g baking powder. Sift together to remove lumps and distribute the baking powder evenly.

   Uses 50 g cocoa powder (- 3 tablespoons, unsweetened) · 180 g 00 flour · 16 g baking powder (- 4 teaspoons)

   
6. 6

   Step 6: Gradually fold or mix the sifted dry ingredients into the chocolate mixture in small additions until no dry pockets remain.

   Uses All chocolate wet mixture · All prepared dry mixture

   
7. 7

   Step 7: Line the base of a 20 cm / 8 inch heart-shaped cake pan with baking paper cut to fit. Grease the sides with a little of the separate extra butter, pour in all the prepared batter and spread evenly.

   Uses All finished batter · A little additional unsalted butter for greasing the pan sides

   
8. 8

   Step 8: Gently wash and dry all the measured raspberries (150 g). Reserve enough for the fresh heart garnish and keep those covered in the refrigerator. Arrange the remaining berries over the batter, pressing each slightly below the surface so it stays intact during baking.

   Uses All batter in its pan · 150 g raspberries available for cake and garnish; division varies

9. 9

   Step 9: Heat the fan oven to 180°C / 356°F. Bake the assembled cake for about forty to forty-five minutes without opening the door during the first thirty minutes. Check with a toothpick in the centre: it should emerge without wet batter; bake a little longer if needed.

   Bake heart cake until no wet batter remains · 45 minUses The complete prepared cake; held fresh garnish remains separate

10. 10

    Step 10: Let the cake cool slightly in its pan until firm enough to handle. Place a plate over the pan and carefully invert to release the cake.

    Uses The whole baked cake

11. 11

    Step 11: Gently peel away the base baking paper from the upward-facing flat surface. Let the cake cool completely before adding the paper template and powdered-sugar decoration.

    Uses The whole cake after unmoulding

12. 12

    Step 12: Place a smaller heart-shaped paper template in the centre of the cake, leaving the outer surface exposed for powdered sugar.

    Uses The whole undecorated cake

13. 13

    Step 13: Dust the exposed surface with powdered sugar, then lift off the template to leave a clear central heart design.

    Uses The whole cake ready for dusting · Powdered sugar for the heart decoration, as needed

14. 14

    Step 14: Arrange the reserved fresh raspberries inside the central heart outline; these are the berries held aside before baking.

    Uses The whole dusted cake · Only the measured berries held separately for garnish

15. 15

    Step 15: Cut the completely cooled decorated cake into six slices and serve.

    Uses The whole decorated cake