Rose Raspberry Chocolate Heart Cakes

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Introduction

Rose Raspberry Chocolate Heart Cakes are the ultimate indulgence, combining rich chocolate, the tartness of fresh raspberries, and the delicate, aromatic essence of rose. These heart-shaped cakes are not only a feast for the taste buds but also a visual masterpiece, making them the perfect dessert for any romantic occasion. Whether it’s Valentine’s Day, an anniversary, or a simple gesture of love, these cakes make a stunning centerpiece that’s sure to wow your guests—or that special someone.

The first time I made Rose Raspberry Chocolate Heart Cakes, I was amazed at how easy it was to create such an elegant dessert. As the rich chocolate batter baked to perfection, the house was filled with the mouthwatering aroma of chocolate and a hint of floral rose. When I added the fresh raspberries, I couldn’t help but smile at how the sweet-tart fruit would contrast perfectly with the velvety chocolate. The moment I served the cakes, my guests were captivated by the beautiful rose touch and the unique combination of flavors.

What I love most about these heart cakes is the way they embody luxury and comfort all in one. The velvety chocolate is both rich and smooth, while the raspberry adds a refreshing burst of fruitiness, and the rose flavor brings a refined, almost ethereal note that lingers on the palate. These cakes are perfect for any romantic celebration, and with their beautiful presentation and extraordinary flavor, they’ll always make any special occasion feel even more memorable.

Perfect for:

  • Romantic occasions like Valentine’s Day or anniversaries
  • Dinner parties or special gatherings
  • Chocolate and raspberry lovers
  • Show-stopping dessert presentations

Why You’ll Love This Rose Raspberry Chocolate Heart Cakes Recipe

Here’s why Rose Raspberry Chocolate Heart Cakes will become your go-to dessert for any special occasion:

  • Elegant Presentation: The heart-shaped cakes are as beautiful as they are delicious, making them the perfect romantic treat for a memorable dessert experience.
  • Unique Flavor Combination: The rich chocolate pairs beautifully with the tartness of raspberries and the delicate floral notes of rose, offering a one-of-a-kind dessert experience.
  • Individual Servings: These cakes are served as individual portions, which makes them perfect for special celebrations and allows for easy serving at a party.
  • Versatile Garnishes: You can customize the garnishes to suit your taste, whether it’s fresh raspberries, edible rose petals, or a dusting of cocoa powder.
  • Make-Ahead Convenience: These cakes can be baked and stored in advance, allowing you to focus on other aspects of your event without worrying about the dessert.

Preparation and Cooking Time

  • Total Time: 2 hours
  • Preparation Time: 30 minutes
  • Cooking Time: 20 minutes
  • Cooling Time: 30 minutes
  • Servings: 6 heart-shaped cakes
  • Calories per serving: Approximately 350-400 calories
  • Key Nutrients: Protein: 5g, Carbs: 40g, Fat: 20g

Ingredients

Here are the ingredients you’ll need to make Rose Raspberry Chocolate Heart Cakes:

For the Cake:

  • 4 oz semisweet chocolate, chopped
  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup granulated sugar
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon rose water (or rose extract)
  • ½ cup fresh raspberries (or raspberry jam)

For the Ganache:

  • 4 oz semisweet chocolate, chopped
  • ¼ cup heavy cream
  • 1 tablespoon unsalted butter

Garnish:

  • Fresh raspberries
  • Edible rose petals (optional)
  • Powdered sugar, for dusting (optional)

Ingredient Highlights

  • Semisweet Chocolate: The foundation of the cake and ganache, giving it a rich, deep chocolate flavor that pairs perfectly with the other ingredients.
  • Rose Water: Adds a subtle floral flavor to the cake, which beautifully complements the chocolate and raspberry.
  • Raspberries: Fresh raspberries provide a tangy contrast to the sweetness of the cake, and they’re perfect for adding a fresh, juicy burst to each bite.
  • Butter: Adds richness and moisture to the cake, helping to achieve a tender texture.

Step-by-Step Instructions

Here’s how to make Rose Raspberry Chocolate Heart Cakes:

Prepare the Cake Batter:

  1. Melt the Chocolate and Butter: In a heatproof bowl, melt the semisweet chocolate and butter together. You can do this in the microwave in 30-second intervals or over a double boiler. Stir until smooth and set aside to cool.
  2. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  3. Whisk the Eggs and Sugar: In a large mixing bowl, whisk the eggs and granulated sugar until light and fluffy.
  4. Add the Wet Ingredients: Mix in the cooled chocolate-butter mixture, vanilla extract, and rose water. Stir until well combined.
  5. Incorporate the Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until fully combined, being careful not to overmix.
  6. Add the Milk: Stir in the milk until the batter is smooth and thick.

Prepare the Raspberry Filling:

  1. Prepare the Raspberries: If using fresh raspberries, mash them gently with a fork to create a puree. If using raspberry jam, you can skip this step.
  2. Fill the Heart Molds: Grease your heart-shaped cake molds and spoon a small amount of batter into the bottom of each mold, just enough to cover the base. Add a spoonful of mashed raspberries (or jam) in the center, then top with more batter to fully cover the raspberries.

Bake the Cakes:

  1. Bake: Preheat your oven to 350°F (175°C) and bake the cakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool the Cakes: Let the cakes cool in the molds for 10 minutes before carefully removing them. Allow the cakes to cool completely on a wire rack.

Make the Ganache:

  1. Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Pour the hot cream over the chopped semisweet chocolate and let it sit for a minute to melt. Stir in the butter until smooth and glossy.

Assemble the Cakes:

  1. Drizzle the Ganache: Once the cakes are fully cooled, drizzle the ganache over the top of each heart-shaped cake.
  2. Garnish: Top with fresh raspberries, edible rose petals (if using), and a dusting of powdered sugar.

How to Serve Rose Raspberry Chocolate Heart Cakes

Rose Raspberry Chocolate Heart Cakes are perfect for any occasion and can be served in several creative ways:

  • On a Romantic Plate: Serve each heart-shaped cake on its own small plate, garnished with fresh raspberries and a drizzle of extra ganache for a romantic presentation.
  • As a Showpiece Dessert: Present these cakes as the centerpiece of a dessert table for an elegant and luxurious touch.
  • With a Side of Whipped Cream: Add a dollop of freshly whipped cream or a scoop of vanilla ice cream on the side for extra indulgence.
  • For Afternoon Tea: These cakes are perfect for an afternoon tea gathering, paired with a pot of Earl Grey or a fruity herbal tea.
  • With Chocolate Dipped Fruits: Serve alongside chocolate-dipped strawberries or raspberries for a fun and indulgent pairing.

Additional Tips for Rose Raspberry Chocolate Heart Cakes

Here are some tips to help you make the perfect Rose Raspberry Chocolate Heart Cakes:

  • Adjust the Rose Flavor: If you prefer a more subtle rose flavor, start with 1 teaspoon of rose water and add more to taste. Rose extract is a more concentrated option.
  • Use High-Quality Chocolate: For the best flavor, choose high-quality semisweet chocolate with at least 60% cocoa content.
  • Keep the Cakes Moist: If you notice that your cakes are a bit dry, try adding a tablespoon of sour cream or Greek yogurt to the batter for added moisture.
  • Check for Doneness: Since these are small cakes, be sure to check for doneness by inserting a toothpick into the center. It should come out clean or with just a few crumbs attached.
  • Chill the Ganache: If the ganache is too runny, let it sit for a few minutes to thicken before drizzling over the cakes.

Recipe Variations for Rose Raspberry Chocolate Heart Cakes

Here are 10 variations you can try for Rose Raspberry Chocolate Heart Cakes:

  • Mint Chocolate Raspberry Hearts: Add a few drops of peppermint extract to the ganache for a refreshing minty twist.
  • White Chocolate Ganache: Use white chocolate instead of semisweet chocolate for a lighter, sweeter ganache.
  • Almond Flour Cake: Substitute the all-purpose flour with almond flour for a gluten-free version.
  • Strawberry Jam Filling: Replace the raspberry filling with strawberry jam for a different berry flavor.
  • Hazelnut Chocolate Hearts: Add chopped hazelnuts to the cake batter for a nutty texture and flavor.
  • Dark Chocolate Ganache: Use dark chocolate for the ganache to create a more intense chocolate flavor.
  • Rose Infused Whipped Cream: Infuse heavy cream with rose petals to create a fragrant whipped cream topping.
  • Lemon Zest: Add lemon zest to the batter for a citrusy note that pairs well with the raspberry.
  • Coffee Raspberry Hearts: Add 1 tablespoon of instant coffee to the cake batter for a mocha twist.
  • Coconut Flakes: Sprinkle toasted coconut flakes on top for a tropical variation.

Freezing and Storage for Rose Raspberry Chocolate Heart Cakes

  • Freezing: These cakes can be frozen. Allow the cakes to cool completely, then wrap them tightly in plastic wrap and foil. Freeze for up to 3 months. To serve, thaw at room temperature and drizzle with ganache before serving.
  • Storage: Store leftover cakes in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.

Special Equipment for Rose Raspberry Chocolate Heart Cakes

Here are some special equipment items to make preparing your Rose Raspberry Chocolate Heart Cakes easier:

  • Heart-Shaped Cake Molds: These molds help you achieve perfect heart-shaped cakes for a romantic presentation.
  • Electric Mixer: An electric mixer makes it easier to whisk the eggs and sugar to the right consistency.
  • Heatproof Bowl: A heatproof bowl is essential for melting the chocolate without burning it.
  • Whisk: A whisk is necessary for combining the dry ingredients and ensuring the batter is smooth.
  • Sifter: Use a sifter for the cocoa powder and powdered sugar to ensure a smooth and even layer on top.

FAQ Section for Rose Raspberry Chocolate Heart Cakes

  1. Can I use frozen raspberries instead of fresh?
    Yes, frozen raspberries can be used. Just make sure to thaw and drain them well before using to prevent excess moisture.
  2. Can I make this dessert ahead of time?
    Yes, you can bake the cakes in advance and store them in an airtight container for up to 3 days. Add the ganache and garnishes right before serving.
  3. Is there a substitute for rose water?
    If you don’t have rose water, you can use rose extract or even a small amount of vanilla extract for a different but still aromatic flavor.
  4. Can I make these cakes without the ganache?
    Yes, you can skip the ganache and serve the cakes with whipped cream or a dusting of cocoa powder instead.
  5. How do I know when the cakes are done?
    Insert a toothpick into the center of the cakes. If it comes out clean or with just a few crumbs, the cakes are done.
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Rose Raspberry Chocolate Heart Cakes

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Rose Raspberry Chocolate Heart Cakes are the perfect balance of rich chocolate, tart raspberries, and delicate rose flavor, making them a luxurious dessert for any special occasion. These individual heart-shaped cakes are not only delicious but also visually stunning, making them an ideal choice for Valentine’s Day, anniversaries, or any romantic celebration. The combination of the smooth, velvety chocolate and the subtle floral note of rose creates a unique flavor profile that’s both indulgent and refreshing. If you’re looking to impress someone with a homemade treat, these cakes will surely win their heart.

  • Author: Emily
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours
  • Yield: 6 haert-shaped cakes 1x
  • Category: desserts

Ingredients

Scale

For the Cake:

  • 4 oz semisweet chocolate, chopped
  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup granulated sugar
  • 2 tablespoons whole milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon rose water (or rose extract)
  • ½ cup fresh raspberries (or raspberry jam)

For the Ganache:

  • 4 oz semisweet chocolate, chopped
  • ¼ cup heavy cream
  • 1 tablespoon unsalted butter

For the Garnish:

  • Fresh raspberries
  • Edible rose petals (optional)
  • Powdered sugar, for dusting (optional)

Instructions

Prepare the Cake Batter:

  1. Melt the Chocolate and Butter: In a heatproof bowl, melt the semisweet chocolate and butter together. You can do this in the microwave in 30-second intervals or over a double boiler. Stir until smooth and set aside to cool.
  2. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
  3. Whisk the Eggs and Sugar: In a large mixing bowl, whisk the eggs and granulated sugar until light and fluffy.
  4. Add the Wet Ingredients: Mix in the cooled chocolate-butter mixture, vanilla extract, and rose water. Stir until well combined.
  5. Incorporate the Dry Ingredients: Gradually fold the dry ingredients into the wet mixture until fully combined, being careful not to overmix.
  6. Add the Milk: Stir in the milk until the batter is smooth and thick.

Prepare the Raspberry Filling:

  1. Prepare the Raspberries: If using fresh raspberries, mash them gently with a fork to create a puree. If using raspberry jam, you can skip this step.
  2. Fill the Heart Molds: Grease your heart-shaped cake molds and spoon a small amount of batter into the bottom of each mold, just enough to cover the base. Add a spoonful of mashed raspberries (or jam) in the center, then top with more batter to fully cover the raspberries.

Bake the Cakes:

  1. Bake: Preheat your oven to 350°F (175°C) and bake the cakes for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  2. Cool the Cakes: Let the cakes cool in the molds for 10 minutes before carefully removing them. Allow the cakes to cool completely on a wire rack.

Make the Ganache:

  1. Prepare the Ganache: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Pour the hot cream over the chopped semisweet chocolate and let it sit for a minute to melt. Stir in the butter until smooth and glossy.

Assemble the Cakes:

  1. Drizzle the Ganache: Once the cakes are fully cooled, drizzle the ganache over the top of each heart-shaped cake.
  2. Garnish: Top with fresh raspberries, edible rose petals (if using), and a dusting of powdered sugar.

Nutrition

  • Calories: 350-400 kcal
  • Fat: 20g
  • Carbohydrates: 40g
  • Protein: 5g

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Conclusion

Rose Raspberry Chocolate Heart Cakes are an elegant, indulgent dessert that combines the rich flavors of chocolate, the tartness of raspberries, and the delicate floral notes of rose. Whether you’re celebrating a special occasion or simply want to indulge in a beautiful and delicious treat, these heart-shaped cakes are the perfect choice. With their irresistible flavor and stunning presentation, they’re sure to impress anyone you serve them to.

I can’t wait to see how your heart-shaped creations turn out! Be sure to tag me on Instagram and share your version of this dessert—I’d love to see it. Don’t forget to leave a comment and tell me how you made it your own. Happy baking!

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