Chocolate-Raspberry Heart Cake | Louisiana Kitchen & Culture

Ingredients

• 1¼ cups all-purpose flour
• ¾ cup (2¼ ounces) unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon table salt
• 8 ounces semisweet chocolate, chopped
• 12 tablespoons unsalted butter, cut into 12 pieces
• 1½ cups (10½ ounces) sugar
• 1 cup buttermilk
• 4 large eggs
• 1 teaspoon vanilla extract
• 7½ ounces (1 ½ cups) fresh or thawed frozen raspberries, plus about 20 fresh raspberries, divided
• 8 ounces white chocolate, chopped
• 1 ½ cups (10½ ounces) sugar
• 6 large egg whites
• ⅛ teaspoon table salt
• 24 tablespoons unsalted butter, cut into 24 pieces and softened