Love is in the air. It’s so close to Valentine’s Day that I can almost taste the chocolate, actually maybe that’s because we just made (and ate) these insanely amazing Raspberry Chocolate cakes. Either way, we are bursting with love over here.
As a mom of now two beautiful girls, we are finally finding our groove, even though its been a rocky few months as we all adjusted going from a family of three to a family of four. With that, I have thoroughly enjoyed getting into the kitchen with our toddler more and more. She loves helping me cook and bake and even though she may only be 3, I’m utterly always amazed at the amount of things she can solely do if I let her have at it.
Since Vday is right around the corner, I told her we could make some chocolate heart cakes since I had gotten a similar mold to this last year. She woke up the next day and begged to get into the kitchen. Andrew asked for chocolate cake and I thought of adding a raspberry sauce instead of frosting to make it a bit healthier. The result was phenomenal. So good in fact, Andrew suggested I make it again in 2 weeks for his dad’s birthday. I know it was a hit then. Skibbles downed an entire mini cake by herself and kept begging for more “red dip”.
This will definitely be a recipe that we continue to make for lots and lots of future events.
- 1 1/2 sticks unsalted butter softened (not melted!) + more
- 1 cup sugar
- 3/4 cup cacao powder unsweetened we use this kind
- 3/4 cup all purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 3 eggs
- 2 tsp vanilla
- 1/2 cup plain Greek yogurt
- 2 cups frozen raspberries
- 1/8 cup sugar
- 1 tbsp freshly squeezed lemon juice
Preheat oven to 350 degrees.
Butter well a heart mold cake pan
In a small bowl, combine flour, cacao, baking powder, and salt. Set aside.
In a large mixing bowl, cream together butter and sugar until well combined.
Add in eggs and combine.
Add in vanilla and combine.
Alternate adding in flour mixture and yogurt, starting and ending with the flour mixture.
Pour batter into heart pan and fill 3/4 of the way full on each heart. Tap the pan to release any air bubbles.
Bake for 20 minutes or until a toothpick comes out clean when inserted into the middle.
Remove and top with raspberry sauce (recipe below), fudge sauce, whipped cream, chocolate shaving, or any other desired toppings.
Combine all ingredients into a pan over medium low heat. Cook, stirring often, for approximately 7-10 minutes or until raspberries are broken down.
Strain through a mesh sieve to remove seeds.
If you don’t have a heart mold, you can pour the batter into a buttered round cake pan 3/4 of the way full and then use a knife to make it into a heart shape after it’s cooked. It will take a bit longer to cook than recommended above.
Watch it being made:
I am hosting Mini Chef Mondays along with 11 fabulous bloggers!
Be sure to check out each of their Mini Chef posts as well. We would love it if you would share your Mini Chef posts with us each week, too! Follow along socially and join in on the fun by using our hashtag #MiniChefMondays to share creations your mini chef created in the kitchen. Additionally, if you have a kid-friendly recipe that kids can easily recreate link up! Don’t have a blog? Share the URL of your instagram photo in our linky below.
- Fresh Guacamole Recipe // Courtney’s Sweets
- The Best Vanilla Cupcake Recipe // Momma Lew
- Best Banana Crumb Muffins // Baby Loving Mama
- Raspberry Chocolate Cake Recipe // We’re Parents
- Sofia the First Cookies // Frugal Novice
- Alphabet Kids Snacks A is for Ant // Eating Richly
- Chocolate Banana Chia Pudding // Giggles, Gobbles and Gulps
- Kid-Friendly Chicken & Broccoli Quesadilla // Step Stool Chef
- Brussels Sprouts Chips // Vegging at the Shore
- How A 2 Year Old Can Help in the Kitchen // Mom’s Messy Miracles
- 5 Food Art Ideas for Kids // O’Boy! Organic
- Mini Pizza Tacos // Can’t Google Everything