Chocolate Raspberry Lava Cake

There is just something so fun about a cake stuffed with delicious things! This Chocolate Raspberry Lava Cake recipe is absolutely to die for! It is made with a decadent gluten free/ paleo chocolate cake formed in a heart shape and filled with a sensational chocolate raspberry ganache. This is the perfect treat to share on Valentine’s day with your special someone or for a fun Galantine’s day party!

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What you will need

Chocolate Cake Mix – In this recipe I used Simple Mills Chocolate Cake Mix. It’s gluten-free and grain-free and has such a nice texture! You can substitute with another cake mix too.

2 Eggs or Flax Eggs – To make the cake batter, you will need eggs or an egg replacer.

Avocado Oil – Most cake recipe call for oil, so I recommend using a healthier cooking oil such as avocado oil.

Chocolate Date Spread – This is what makes the ganache filling so gooey and sweet. I like to use this one here.

Raspberries – You can use fresh or frozen raspberries to make the chocolate raspberry ganache. Make sure to use some fresh raspberries on top of the cake for garnishing!

Chocolate Frosting – You can use a homemade or store bought version! I did the lazy girl method and use Birch Benders Keto Chocolate Frosting which is delicious!

Coconut Oil – This is what makes the ganache a little thicker when chilled. Coconut oil provides healthy fats for the brain and also supports a healthy microbiome.

Chocolate Chips – I like to use dark chocolate but you can use milk chocolate as well. Adding a drizzle of chocolate over the frosted cake adds such a pretty touch!

Equipment

Mini Heart Cake Maker – I used the one by Dash which work great! You can find it here.

Small Heart Cookie Cutter – We will use this to make a cutout for the chocolate raspberry ganache filling.

How to make the chocolate raspberry lava cake

First, make the chocolate cake batter by following directions on the package. Heat up and then fill the mini heart cake maker(greased) 3/4 of the way with the batter and cook for about 9 mins. Repeat and make more mini cakes until the batter is used up.

Then, make the chocolate raspberry ganache by warming the raspberries, coconut oil, and date spread in a pan on the stove over medium heat. Take one of the mini heart cakes and use the heart cookie cutter to make a cutout in the center. Fill the hole with the chocolate raspberry ganache and then top with another mini heart cake.

Lastly, In a bowl, beat the chocolate frosting with a hand mixer to fluff it up a little. Cover the cake with chocolate frosting. Melt the chocolate chips and drizzle over top of the cakes and top with fresh raspberries and enjoy!

Other recipes you will enjoy

Double Chocolate Raspberry Brownies

Raspberry Cashew Snickers Bars

Strawberry Rose Cheesecakes