Chocolate Raspberry Sweetheart Cake

Chocolate Raspberry Sweetheart Cake

This delectable chocolate raspberry fudge cake surrounds a delightful raspberry filling, is covered with fresh raspberry buttercream frosting and then is polished with a shiny chocolate ganache.  Crowned with a spray of sugar roses, this cake promises to be the perfect end to a romantic meal.


Chocolate Raspberry Fudge Cake

1 box Duncan Hines (R) Dark Chocolate Fudge Cake Mix

1 box Chocolate Fudge Instant Pudding

3 lightly whisked Large Eggs

1 cup Sour Cream

1/2 cup Water

1/4 cup Raspberry Puree

1 tablespoon Raspberry Extract

Raspberry Filling

12 ounce jar Raspberry Preserves

Raspberry Buttercream Frosting

16 ounces (4 sticks) Unsalted Butter

1 tablespoon + 1 teaspoon Pure Raspberry Extract

2 boxes Confectioners' Sugar

1/4 cup Raspberry Puree

Chocolate Ganache

8 ounces Ghiradelli (R) Semisweet Chocolate

8 ounces Heavy Cream


Sugar or Gum Paste Roses

Serves 10 -12

Baking Instructions

Preheat oven to 350 degrees.

Grease two heart shaped pans or two 9 inch round pans with butter and dust with flour.

Prepare raspberry puree for buttercream ahead of time and set aside.  See techniques for making puree.


Combine cake mix and instant pudding.

Add eggs, sour cream, water, raspberry puree and pure raspberry extract.

Beat until smooth.

Divide evenly into pans.

Bake for 25-30 minutes, until toothpick inserted into center comes out clean

Remove cake from oven and cool in pans on wire rack for 15 minutes.

Remove cake from pans and cool completely on wire rack.


Cream butter.

 Add raspberry extract and Confectioners' sugar and beat until creamy.

Slowly add raspberry puree until the desired consistency is achieved.


Place bottom cake layer, flat side up, onto a cake plate and spread with 2/3 of the 12 ounce jar of preserves.

Carefully put second cake layer on top, rounded side up.

Frost entire cake with raspberry buttercream.

Heat recessed spatula over flame and smooth top and sides.


Line cake plate with waxed paper.

Melt chocolate with hot cream.  See techniques for melting chocolate.

Chill in refrigerator, stirring every 5 minutes until ganache thickens slightly.

Pour over cake, starting in the middle, and gently guiding the chocolate all over the cake and sides.

Smooth with recessed spatula.

Cool until ganache sets.

Decorate with gum paste flowers.