Best Chocolate Cake for Valentine's Day

Hello friends.  How are you all doing?  Please forgive my radio silence.  I just needed a little break from posting to re-group and refresh.

With Valentine's just a few days away, I wanted to share this amazing chocolate cake recipe that will take your Valentine's Day dessert to next level.  Because if you are anything like me, you prefer to stay in on Valentine's day and whip up the ultimate romantic dinner at home.

These individual chocolate cakes are not only delicious and mouth-watering but  also stunning.   The actual cake recipe is from my favorite Food Network chef, Barefoot Contessa.  

I baked the cake on a regular Classic 9 x 13 Covered Cake Pan and used 2" biscuit cutters to make individual cakes.  I always enjoy making individual desserts, especially for Valentine's Day.  I just think it makes it makes the occasion extra special and fun.  

I then cut the cakes in half and filled them with a chocolate and raspberry cream cheese filling.  To make these little cakes the most decadent desserts possible, I topped them with a rich and silky chocolate ganache and decorated them with fresh fruit.  What an explosion of flavors!!!

I hope you enjoy this recipe.


(Barefoot Contessa Beatty' Chocolate Cake)


  • Butter for greasing the pan
  • 1-3/4 cups all-purpose flour, plus more for the pans
  • 2 cups sugar
  • 3/4 cup good cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 cup buttermilk, shaken
  • 1/2 cup vegetable oil
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup freshly brewed hot coffee


Preheat the oven to 350 degrees.  Butter two 8-inch round cake pans or regular 9 x 13 pan.  Line with parchment paper, then butter and flour the pans.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment and mix on low speed until combined.  In another bowl, combine the buttermilk, oil, eggs, and vanilla.  With the mixer on low speed, slowly add the wet ingredients to the dry.  With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula.  Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean.  Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
Place one layer, flat side up, on a flat plate or cake pedestal.  With a knife or offset spatula, spread the top with frosting.  Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Ganache


  • 1 cup chocolate 175g, semisweet or bittersweet (I like to mix both)
  • 1/2 cup cream 120mL
  • 1 tsp vanilla extract 5mL
  • 1 tsp. Creme De Cassis
  • 2 tbsp of unsalted butter


  • Chop chocolate roughly. If using chocolate chips you can skip this step or give them a few swipes with the knife. Chopping chocolate into finer pieces adds surface area and lets the hot liquid melt it with less additional heat and chance of burning. Place in medium bowl and set aside.
  • Heat cream either on the stovetop or in the microwave until just about to boil.
  • Pour cream over chocolate, add butter and Creme De Cassis.  Cover bowl with a plate and set aside for a minute.
  • Mix chocolate until dissolved and glossy. If there are a few pieces of chocolate left unmelted microwave at 50% power for about 10 seconds and mix again.


  • Don't burn your chocolate! If you need to microwave it use short 10 second bursts at 50% power.
  • If your ganache is too runny either let it cool down so it sets or add some more chopped chocolate in.
  • Ganache that is thicker than desired can be heated up or mixed with more warm cream/any liquid you'd like.

Cream Cheese Filling


1/2 bar of cream cheese (room temperature)
1/2 cup powdered sugar
2 tbsp unsalted butter
10 fresh raspberries (mashed)
1/4 cup melted chocolate
1 tsp. vanilla
1 tsp. Creme De Cassis

  • Instructions:
    Step 1. In a medium bowl, mix cream cheese, butter and powdered until      creamy.
    Step 2. On a separate bowl mash/crush the raspberries raspberries.
    Step 3. Add raspberries, vanilla and Creme De Cassis to cream cheese mixture.

  • Happy Valentine's Day sweet friends.



  1. Girl...those look amazing!!! And so pretty too. Thank you for the recipe. Hugs and blessings, Cindy

  2. You cake looks so pretty and I bet it tastes delicious. Thanks for the recipe and have a happy Valentine's Day.

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