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I guess you can tell this is not a meatless-Monday meal! We’ve been pretty good this week, eating lots of fruits and vegetables but now it’s time for a special Valentine’s Day dessert. If you’re planning a romantic meal for that someone special in your life – maybe you’d like to try this recipe. This is another really cool dessert that transforms after the layers are assembled. In fact these cookie stack cakes must be made 24 hours ahead of time in order for the cookies to soften into amazing thin layers of cake. The whipped cream adds moisture to the cut-out cookies and they become fork tender. The stack cakes are not overly sweet and in fact have a zing of tartness from the fresh raspberries.
Process fresh raspberries in a food processor then strain the mixture through a fine mesh sieve removing the seeds. You can help this process along by pressing on the pulp with the back of a spoon forcing the puree through the sieve. Refrigerate the puree until needed.
This is a simple chocolate cookie dough made with cocoa and a little red food color for effect. They are not red velvet cookies which would require buttermilk and baking soda or vinegar. When rolling out the dough dust the work area with a mixture of cocoa and flour. This helps keep the white flour from discoloring your cookies.
Bake for 8-10 minutes then cool completely on a wire rack. Once the cookies are room temperature, stack them up and put them in the refrigerator until you’re ready to assemble the stack cakes.
Place a cookie on the bottom and top with a heaping teaspoon of whipped cream swirled with the raspberry puree. Repeat with another cookie and more whipped cream until you have a stack of five cookies.
You can add the raspberry puree to the whipped cream and fold it all together for a lovely pink whipped cream. Or drizzle the puree on top of the sweetened cream and swirl for the marbled effect.
Refrigerate the fully assembled stack cakes for 24 hours before serving. To freshen add a dollop of whipped cream and a whirl of raspberry puree just before serving.
Don’t forget to PIN to your favorite dessert board!
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 3/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 2/3 cups unbleached all-purpose flour
- 1/3 cup natural unsweetened cocoa
- 1/2 to 1 teaspoon red gel food color, optional
- 1 cup fresh raspberries, plus more for garnish is desired
- 2 tablespoons granulated sugar
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
- Prepare two pieces of parchment paper to fit your baking sheet.
- In the bowl of a stand mixer combine the sugar, butter, salt and baking powder. Blend until fluffy, about 2 minutes
- Add the egg and vanilla and mix on medium until blended.
- Add the flour and cocoa and mix on low until the dry ingredients are incorporated.
- Add the food color, if using, and beat on medium until all ingredients are blended.
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Preheat oven to 350 degrees.
- Lightly dust a piece of parchment paper with a mixture of cocoa powder and flour. Roll out half the dough to 1/8 inch thickness. Cut into heart shaped cookies using a 2 1/2 inch cookie cutter.
- Bake for 8-10 minutes taking care not to burn. If you can smell chocolate, they are done. Allow the cookies to cool on a wire rack then refrigerate until ready to assemble the stack cakes.
- (May be made 1 day ahead)
- Process the raspberries in a food processor until smooth. Strain into a small bowl using a fine sieve pressing the pulp through the mesh using the back of a spoon. Discard the raspberry seeds. Stir in 2 tablespoons granulated sugar (more or less to taste) and refrigerate until needed.
- In the bowl of a stand mixer fitted with the whisk attachment, blend the confectioners' sugar, whipping cream and vanilla until soft peaks form. Drizzle with about 3/4 of the raspberry puree and fold to create swirls.
- To assemble the stack cakes place one heaping teaspoon of the whipped cream on top of one cookie. Add another cookie on top and press slightly to compress the shipped cream to about 1/4" thick. Repeat with 4 more cookies. Top each stack with a large dollop of the whipped cream and drizzle with the remaining raspberry puree. Swirl decoratively. This recipe will make 30 cookies, enough for 6 stack cakes. When assembled refrigerate the cookie stack cakes for 24 hours before serving.
- Raspberry whipped cream adapted from Martha Stewart
We had the pleasure of attending our grandson’s 3rd birthday party this past weekend. There were a bunch of kids and the house was full of young parents with babies and toddlers. The party was a “Paw Patrol” themed event, one of Isaac’s favorite shows. I made Rice Krispy treats shaped like dog bones and a pasta salad with star cut-outs made of cheese. My daughter did a great job and decorated the cake like a Paw Patrol Shield. Such fun – the kids are all adorable. Wild … but adorable.
Isaac checking out one of his many gifts – with our daughter Allie. He is a Thomas fan!
Hope you all had a good weekend. We also enjoyed 67 degree weather on Sunday. What a gorgeous day it was but I’m afraid the winter weather and cold temperatures are coming back again this week. I’m ready for spring – how about you?
Are you baking for Valentine’s day? Do you have a favorite recipe? Feel free to post links in the comments and thanks so much for stopping by!