Heart-Shaped Devil’s Food Cake with Raspberry Buttercream – Recipe!

Valentine’s Day is in a few weeks, so I thought I would get an early start and create a cake that is not only super delicate and tasty, but looks romantically sweet.  Whether you’re a baker or not, you can make this cake because it’s not complicated — it’s baked in one pan and top with a simple, one-bowl frosting.  I just happen to own stock in heart-shaped pans, so that’s what I used, but you can substitute a 9-inch cake or springform pan.

Creating a Devil’s Food Cake is actually a resourceful process because you use some of your leftover brewed coffee that’s still hanging out in the pot from this morning.  The other ingredients are mostly pantry items that you probably have on hand, and one key ingredient is good cocoa powder.  I prefer a dark cocoa like Hershey’s dark or Valrhona, because it does make a difference in color and taste.  The frosting includes an ingredient that you may not be familiar with – freeze dried raspberries.  However, you can buy them at Trader Joe’s or online, and have them at your door in no time.  These little ruby gems make the most flavorful raspberry buttercream you have ever tasted because they’re concentrated, and whip up into an intensely fruity frosting.

The combination of chocolate and raspberry pairs beautifully together and I am sure this cake could possibly swoon that special someone, or just tremendously impress them.  Even if your not a big fan of Valentine’s Day, make the cake anyway and serve it for dessert to your family or friends – it’s really good.

Ingredients

Cake

1 1/2 cup all-purpose flour

1/2 cup cocoa powder, I prefer Valhrona

2 teaspoons baking soda

1 teaspoons baking powder

1/2 teaspoon salt

3/4 cup vegetable oil

1 cup granulated sugar

2 eggs

1/2 cup brewed coffee

1/2 cup buttermilk

Frosting

12 tablespoons butter, room temperature

2 1/2 cups confectioner’s sugar

1 ounce freeze dried raspberries

1/2 cup heavy cream

(Serves 6)

To Prepare:

1. Preheat oven to 350 degrees.  Grease and flour pan, set aside.
2. In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder and salt, set aside.
3. In a stand mixer or large bowl, mix together on medium speed – oil, sugar, eggs and coffee for 2 minutes.  Add dry ingredients and mix on low speed for 30 seconds.  Pour in buttermilk and mix for 1 minute or until combined.  Scrape down side of bowl.
4. Pour into prepared pan and bake for 35-40 minutes, or until a toothpick comes clean.  Remove from oven and let cool in pan for 30 minutes.  Loosen with knife around perimeter and invert onto cake plate or stand.
5. In a blender, pulverize freeze dried raspberries into a powder, set aside.  Sift confectioner’s sugar and set aside.
6. In a stand mixer, add butter and confectioner’s sugar.  Whisk on high for 2 minutes.  Add pulverized raspberries and whisk again on medium-high speed until smooth and creamy.
7. Using a off-set spatula, spread frosting on top of cake.  You have enough frosting to cover the sides, if you choose.  Serve immediately or store in the refrigerator and set out 1 hour prior to slicing.  Enjoy!