Hot Polka Dot
14Feb/13

My Mind Lets Go A Thousand Things.

Chocolate Raspberry Forbidden Love Cake via @hotpolkadot

Chocolate Raspberry Forbidden Love Cake via @hotpolkadotChocolate Raspberry Forbidden Love Cake via @hotpolkadot




































I've always been fascinated by the things our mind chooses to remember and the things it chooses to forget.

I can't remember learning to whistle, but I can vividly remember that time in fifth grade when Justin Kennedy flashed one of his perfect smiles at me. That terrible haircut I got to impress him thankfully didn't last for long and my whistling skills have only improved.

I can't remember the moment I met my best friend, but I can clearly recall my recurring childhood nightmares about ET. He hid in my closet mostly and creeped up on me with his weird glowing finger. I'm still terrified of ET, but at least my best friend understands me.

I can't recollect the details of that amazing Radiohead concert, but I can remember every excruciating hour that my cat was lost by the airline. My cat is subsequently terrible at travelling, but my souvenir Radiohead t-shirt is still my favourite despite the holes and faded patches.

Sometimes it even feels like the space between our ears is finite. You learn a new friend's name and suddenly you forget your PIN number. You finally memorize your favourite pizza dough recipe and you forget who your eighth grade math teacher was. You cram for your written driving test and instantly forget which key fits in the back door deadbolt.

Here to illustrate my point is Thomas Bailey Aldrich with one of my favourite poems, both beautiful and aptly named, Memory.

My mind lets go a thousand things,
Like dates of wars and deaths of kings,
And yet recalls the very hour -
'Twas noon by yonder village tower,
And on the last blue moon in May -
The wind came briskly up this way,
Crisping the brook beside the road;
Then pausing here, set down its load
Of pine scents, and shook listlessly
Two petals from that wild-rose tree.

I remember seeing my sweetie for the first time. He was framed in my basement apartment peephole nervously shifting his weight to one foot while clutching a bouquet of flowers. I remember hearing his voice for the first time and being startled by how deep and warm it was. I remember how much his whiskers tickled when I kissed him. I look forward to capturing little mental snapshots like these in the years to come.

Happy Valentine's Day! I hope it's one to remember!

Chocolate Raspberry Forbidden Love Cake via @hotpolkadot

Chocolate Raspberry Forbidden Love Cake via @hotpolkadot

Chocolate Raspberry Forbidden Love Cake
Makes 1 loaf cake.

Source: My imagination.

1/4 cup unsalted butter, room temperature
1/2 cup granulated sugar
1 egg
1 cup flour
1 tsp baking powder
1/8 tsp salt
1/2 cup raspberry puree
1 tbsp raspberry jam
1 tbsp oil

1/2 cup unsalted butter, room temperature
1 cup granulated sugar
2 eggs
1 cup flour
1/3 cup cocoa powder
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup milk
2 tbsp oil

4 ounces semisweet chocolate, chopped
1/3 cup heavy cream
1 tbsp unsalted butter






Preheat the oven to 350 degrees and position a rack in the center. Grease a heart shaped cupcake silicone mold and set it aside. If you don't have a mold like that, butter and flour a 9 inch cake pan and set it aside.

In a large bowl an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the eggs one at a time, mixing until each is incorporated.

Whisk together the flour, baking powder and salt then add it in thirds alternating between the raspberry puree and oil. Lastly, mix in the raspberry jam.

Divide the batter between the prepared heart shaped cups then bake them for 15 - 20 minutes until the tops are set and a toothpick inserted into the middle comes out moist but not goopy. Transfer them to a cooling rack and let them cool completely. If you opted for the cake pan instead of the heart molds, cut out your heart shapes with a cookie cutter once the cake is cooled.

Chocolate Raspberry Forbidden Love Cake via @hotpolkadotChocolate Raspberry Forbidden Love Cake via @hotpolkadot




































Grease a 9 inch loaf pan and fit a piece of parchment paper inside with enough overhang to lift the baked cake out.

In a large bowl an electric mixer cream together the butter and sugar until it's light and fluffy. Blend in the eggs one at a time, mixing until each is incorporated.

Whisk together the flour, cocoa powder, baking powder and salt then add it in thirds alternating between the milk and oil.

Pour enough batter into the prepared loaf pan that you just cover the bottom. Place a row of raspberry cake hearts down the middle and cover them with the remaining batter. Bake for 20 – 30 minutes until the edges are golden brown and a toothpick inserted in the middle and sides comes out clean. It will bake considerably quicker than you average loaf cake with the raspberry cake inside. Leave it to sit until the pan is cool enough to touch safely then, using the parchment overhang, pull the cake out to cool completely.

Put the chopped chocolate in a heatproof bowl and set it aside. Combine the cream and butter in a small sauce pan and heat it on medium heat until the butter melts and the cream just reaches a boil. Pour it over the chocolate and let it sit covered for a few minutes before stirring it until it's smooth.

Pour the ganache over the cooled cake for a luscious chocolate glaze. Slice and enjoy!

Chocolate Raspberry Forbidden Love Cake7








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Comments (20) Trackbacks (6)
  1. I had to click over from foodgawker to figure out how you got the heart inside the cake haha:)) Fun idea:) And it looks delicious:)

  2. I love the surprise heart inside of the cake. So pretty. And I totally understand what you are talking about with memories. I vividly remember someone stealing my colored pencils in the fifth grade, but have no idea when I met my best friends!

  3. hye lindsey! i’m from malaysia :) this is soo tempting and you are so creative and amazing!
    Just one question, can i make another cake batter for the love shape instead of raspberry cake? thanks! :)

  4. The hearts in the middle are so cute. This was a great tutorial and thanks for sharing.

  5. YAY, Radiohead! p.s. this cake looks amazing!

  6. Hey Lindsey,

    I tried making your cake today and while the chocolate cake was great, my raspberry cake wasn’t. After I brought it out of the oven, (I used 9 inch pan) it shrank away from the sides by about half an inch, and then the cake became really really dense. I went ahead with it and it wasn’t that bad for the chocolate part. Have any idea what could have gone wrong?

    • Hi Sumaira! I’m sorry to hear your raspberry cake didn’t work out so well. After a quick google search it seems that cake can shrink either when there’s too much butter/fat, the batter was too cold, the oven was too hot, the batter was overmixed, too much liquid or it was overbaked. Do any of these possibilities seem likely to you? I baked mine for a very short time because I didn’t want the raspberry cake getting dry while the chocolate baked around it. Hope this helps! :)

  7. a salute from Egypt … really its amazing thanx for the recipe

  8. I have to go to another site to see how to put the design in? No, the cake recipe sounds good. I’m not very crafty anyways.

  9. This looks sooooo cute! Instantly fell in love with it! :D I want to prepare this for Valentine’s Day for my flatmates (I sort of interpret Valentine’s Day very broadly and give treats to everyone I like, lol). For the raspberry puree, did you make that yourself (because when I puree fruit it always gets really mushy?!) or buy it? Because I didn’t find any in the store.. Thanks for the help, just want to make sure this is going to work out! :D


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