Preheat the oven to 350 degrees F. Line a 9 x 13 baking pan with parchment paper.
Mix together the flour, cocoa powder, baking soda, and salt together. Whisk until all lumps are gone. Set aside.
In a large bowl, mix together the butter and sugar and mix until the sugar is dissolved. Mix in the eggs, one at a time. thoroughly combining the first egg into the mixture before adding the second. Mix in the vanilla and melted chocolate.
Pour the flour mixture into the wet ingredients. Mix until just combined. Be careful not to overmix. The mixture should be grainy, but not too lumpy. Pour in the hot water or coffee and mix until the batter is fully thinned out.
Pour the batter into the baking pan. You may need to spread the batter a bit so that it is one even layer that reaches all the edges.
Bake for about 14 - 16 minutes, or until a toothpick comes out with a few crumbs clinging to it. Allow it to cool for about 15 - 20 minutes before taking it out of the pan to finish cooling completely on a wire rack.
While the cake is cooling. Mix the whipping cream until it is thickened and forms soft peaks. Add in the powdered sugar. Fold in the raspberries. Set aside.
Heat the chocolate for the ganache on a double boiler, gently stirring the chocolate constantly. Mix in the cream until completely mixed.
Use a medium-sized cookie cutter to cut out hearts from the cake. Spread the whipped cream over half the cakes and top with the remaining cakes. Pour the chocolate ganache over the layered cakes.
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Mini Heart-Shaped Chocolate Cakes with Raspberry Whipped Cream https://cookienameddesire.com/chocolate-cake-raspberry-whipped-cream/ February 13, 2015 Amanda @ A Cookie Named Desire