Chocolate-Raspberry Heart Cake

Name: Chocolate-Raspberry Heart Cake
Yield: Serves 14-16
Ingredients: 7 1/2 ounces (213 grams/1½ cups) fresh or thawed, frozen raspberries, plus about 20 fresh raspberries; 8 ounces (227 grams), white chocolate, melted and cooled slightly; 1 1/2 cups (10 1/2 ounces/298 grams), sugar; 6 , large egg whites; 1/8 teaspoon, salt; 24 tablespoons (3 sticks), unsalted butter, cut into 24 pieces and softened; 1¼ cups (6¼ ounces/177 grams), all-purpose flour; ¾ cup (2¼ ounces/64 grams), unsweetened cocoa powder; ½ teaspoon, baking soda; ¼ teaspoon, salt; 8 ounces (227 grams), semisweet chocolate, chopped; 12 tablespoons, unsalted butter; 1½ cups (10½ ounces/298 grams), sugar; 1 cup, buttermilk; 4 , large eggs; 1 teaspoon, vanilla extract

Desserts or Baked Goods
Fruit
Chocolate
Cakes

Appears in Cook's Country February/March 2016

Give your sweetheart cake and roses—white chocolate–raspberry buttercream roses.

SERVES 14-16

TIME 2 hours, plus 1 hour cooling

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