Chocolate-Raspberry Heart Cake

Name: Chocolate-Raspberry Heart Cake
Yield: Serves 14-16
Ingredients: 7 1/2 ounces (1½ cups) fresh or thawed, frozen raspberries, plus about 20 fresh raspberries; 8 ounces, white chocolate, melted and cooled slightly; 1 1/2 cups (10 1/2 ounces), sugar; 6 , large egg whites; 1/8 teaspoon, salt; 24 tablespoons (3 sticks), unsalted butter, cut into 24 pieces and softened; 1¼ cups (6¼ ounces), all-purpose flour; ¾ cup (2¼ ounces), unsweetened cocoa powder; ½ teaspoon, baking soda; ¼ teaspoon, salt; 8 ounces, semisweet chocolate, chopped; 12 tablespoons, unsalted butter; 1½ cups (10½ ounces), sugar; 1 cup, buttermilk; 4 , large eggs; 1 teaspoon, vanilla extract

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Appears in Cook's Country February/March 2016

Desserts or Baked Goods

Fruit

Chocolate

Cakes

Give your sweetheart cake and roses—white chocolate–raspberry buttercream roses.

SERVES14-16

TIME2 hours, plus 1 hour cooling

WHY THIS RECIPE WORKS

We wanted to create a special, heart-shaped cake made with the classic Valentine's Day pairing of chocolate and raspberry. And while we knew we could probably find a flimsy heart-shaped cake pan at a craft store, we generally avoid purchasi...

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