Weight Watchers Chocolate Raspberry Heart Cake with Fat-Free Frosting
A lighter version of classic chocolate cake shaped into a romantic heart and topped with rich chocolate-raspberry frosting. This Weight Watchers-friendly dessert uses fat-free egg substitute and half-and-half to reduce calories while maintaining moist texture. The seedless raspberry jam adds natural sweetness and fruity flavor that complements the devil's food cake base. Fresh raspberries around the perimeter create an elegant presentation perfect for Valentine's Day, anniversaries, or any special occasion when you want to show love without the guilt.
Ingredients
- 1 tablespoon all-purpose flour
- 2 cups unprepared devil's food cake mixchocolate cake mix1:1
Works equally well
- ½ cup water
- ¼ cup fat free egg substitute
- ⅓ cup seedless raspberry jamstrawberry jam1:1flavor
Changes flavor profile
- 4 ounces unsweetened chocolate squares
- 6 tablespoons seedless raspberry jamstrawberry jam1:1flavor
Changes flavor profile
- 6 tablespoons fat-free half-and-halfregular half-and-half1:1calories
Increases calories and fat content
- ½ cup raspberries
Instructions
- 1
Preheat oven to 350°F
- 2
Coat an 8-inch round disposable aluminum pan with cooking spray and sprinkle with flour
- 3
Bend sides of pan to form a heart shape
- 4
Mix together cake mix, water, egg substitute and jam with an electric mixer on low speed for 30 seconds
- 5
Change speed to high and mix for 2 minutes more
- 6
Pour into prepared pan and bake until toothpick inserted in center comes out clean
- 7
Cool on a wire rack for 10 minutes
- 8
Invert onto a plate and remove from pan
- 9
Place right side up on wire rack and allow to cool completely
- 10
Melt chocolate in a double boiler over simmering water
- 11
Allow chocolate to cool, then stir in remaining jam and half-and-half
- 12
Frost cake with chocolate mixture and outline perimeter of cake with raspberries
Tips
If chocolate frosting stiffens while spreading, microwave for 30 seconds to soften and make it easier to work with.
Use a disposable aluminum pan for easy heart shaping - simply bend the sides gently to create the curved top of the heart.
Let cake cool completely before frosting to prevent the chocolate mixture from melting and sliding off the surface.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week.
Cake can be baked 1 day ahead and frosted before serving.
Serve at room temperature for best flavor and texture.
Common Mistakes
Don't frost while cake is warm to avoid melting the chocolate frosting
Bend pan gently to avoid tearing the aluminum when shaping the heart
Substitutions
Works equally well
Increases calories and fat
Increases calories and fat content
FAQ
Can I use a regular round pan instead of shaping a heart?
Yes, this works perfectly in a regular 8-inch round pan without shaping. Just skip the bending step and you'll have a classic round cake.
How long does the frosted cake keep?
The frosted cake stays fresh for 3 days at room temperature or up to 1 week refrigerated. Bring to room temperature before serving for best taste.
Can I freeze this cake?
Yes, wrap unfrosted cake layers tightly and freeze for up to 3 months. Thaw completely before frosting and serving.