Make This Easy Heart Cake for Valentine's Day!

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Today I tried making a simple Heart-Shaped Chocolate & Raspberry Cake – but it didn’t go as planned.
I failed the cream twice because I added mascarpone too late, after the whipped cream was already stiff. On the 3rd try, I finally got it right: the secret is to add the mascarpone immediately, while whipping the cream together with powdered sugar and vanilla sugar.

I also added a touch of red food coloring to the cream for a brighter look – and it turned out amazing in the end!

📌 Ingredients (16 cm heart mold):
Cake base (biscuit):
2 eggs
70 g sugar (⅓ cup)
50 ml oil (¼ cup)
50 ml milk (¼ cup)
80 g all-purpose flour (⅔ cup)
20 g unsweetened cocoa (2 tbsp)
½ tsp baking powder

Cream:
250 ml heavy cream (1 cup, 30% fat)
125 g mascarpone (½ cup)
2 tbsp powdered sugar
1 packet vanilla sugar
A few drops red food coloring (optional)

White chocolate glaze:
100 g white chocolate (3.5 oz)
40 ml heavy cream (3 tbsp)
10 g butter (1 tbsp)

Decoration:
Fresh raspberries
Mint leaves (optional)

🔥Method (short version):
1. Beat eggs and sugar until fluffy, add oil + milk.
2. Fold in flour, cocoa, and baking powder. Bake 20–25 min at 180 °C (350 °F).
3. Whip cream + sugar + vanilla, add mascarpone immediately. Mix until smooth.
4. Add red food coloring if desired.
5. Slice cake, fill and cover with cream.
6. Make white chocolate glaze, pour over the cake, and decorate with raspberries.

✨ Watch until the end – the result after failing twice will surprise you!

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