Chocolate Heart Cake

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.

Tools:

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

Optional-

• 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

Ingredients:

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

Directions:
1. In a small sauce pan, combine all of 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.