Decedent chocolate heart cake with raspberry filling and topped with raspberries perfect for Valentines’ Day, weddings, anniversaries and other celebrations! Prep your cake pan and use a box of chocolate cake mix or a simple recipe.


  • Heart Cake Pan (PHT-63)
  • Cake Knife (CK-10)
  • Small Offset Spatula (SPAT-4OS)
  • Decorating Tip Set & Pastry Bag (SPET-008)


  • Cooling Rack (CR-HALF)
  • Silicone Work Mat (SFM-2436 or SM-HALF)
  • Turntable (TT-122APS)
  • Bench Scraper (BS-57)
  • Heart Cookie & Pastry Cutter (CKC-2065)

Raspberry Jam Filling


  • Raspberries (fresh or frozen), 1 ½ cups
  • Cornstarch, 1 tbsp
  • Lemon juice, 2 tbsp
  • Sugar, ¼ cup

1. In a small saucepan, combine all the ingredients and slowly bring to a boil over medium-high heat. Keep stirring until thickened for best results. For a smoother texture, you can use your immersion blender.
2. Allow to cool completely before spreading onto cake.

Chocolate Buttercream

Make your Chocolate Buttercream. Spread a thin crumb coat over the surface of the cake. Apply desired amount of chocolate buttercream over crumb coat layer of cake.

Pin It on Pinterest

Share This