There's no better way to treat someone you love than with chocolate. The key to these perfect mini cakes? Dark chocolate and a great homemade frosting (trust and believe). Valentine’s Day = covered.
Level
Intermediate
Prep Time
10 minutes
Cook Time
20 minutes
Serves
3
Cook it With Our
Directions
Chocolate Mini Cakes
- Spray gem pan with baker’s joy. Using a double boiler, set a medium saucepan over medium-low heat with 2 cups of water. Set a glass bowl just larger than the saucepan on top of the saucepan and bring to a simmer.
- Melt butter and chopped chocolate, mixing together until smooth. Then allow the mixture to cool slightly.
- In a mixing bowl, whisk granulated sugar, eggs, egg yolks, and vanilla extract until well combined.
- Slowly add the melted chocolate to the egg mixture, stirring until smooth.
- Gently fold in flour and salt until just combined. Be careful not to over-mix.
- Divide the batter evenly among the wells of the Heart Mini Cake Pan.
- Bake for 10-12 minutes. The edges should be set, but the center should jiggle slightly. Allow to cool for 1-2 minutes before carefully running a butter knife around the edges to loosen the cakes.
- Turn out onto a cutting board and assemble with buttercream frosting and raspberry sauce.
Buttercream Frosting
- In a large mixing bowl, beat the butter and vanilla extract together until fully combined.
- Scrape the sides of the bowl down and then add 1 cup powdered sugar and mix until combined.
- Scrape down the sides of the bowl, add the second cup of sugar, and mix for about 30 seconds or until the frosting starts to get fluffy.
- If frosting seems stiff or dry, add the milk as needed to get a smooth, pipeable or spreadable consistency.
Raspberry Sauce
- In a small saucepan, combine raspberries, sugar, and lemon juice. Cook over low heat, stirring occasionally, for about 15 minutes. The berries will break down and the sauce will thicken.
- Strain the sauce through a fine mesh strainer to remove seeds and set aside.
- Carefully invert the heart cake, pipe a small well of buttercream in the center of the heart. Drizzle about a teaspoon of sauce in the buttercream well. Pipe a dollop of buttercream around the edge of the heart. Set a raspberry next to the dollop and repeat until the edge of the heart is filled.
- Place another heart cake atop the first to make a “sandwich”. Pipe some more buttercream on the top and serve.
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