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Heart-Shaped Chocolate Raspberry Cakes

Zoë François
  • 80 minutes
  • Serves

INGREDIENTS

2 cups

Blackberries, frozen or fresh

3

Eggs, large

1/2 cup

Apricot jam

2 tbsp

Corn syrup

3 tbsp

Raspberry preserves

2 3/4 cups

All-purpose flour

1 tsp

Baking powder

2 1/4 tsp

Baking soda

1 lb

Bittersweet chocolate

1 1/8 cups

Cocoa powder, natural or Dutch-processed

3 cups

Granulated sugar

1 1/2 tsp

Salt

3 tbsp

Sugar

2 tsp

Vanilla extract

3/4 cup

Vegetable oil

1 1/4 cups

Coffee, hot

1 1/2 cups

Buttermilk

2 cups

Heavy cream

1/2 cup

Milk

1 tbsp

Creme de cassis or frambois liqueur

1/4 cup

Rum or brandy