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Mini Chocolate Gateaux

Lodge Cast Iron | November 27, 2023

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. 

Prep Time
10 minutes
Cook Time
20 minutes
Cook it With Our
Chocolate Heart Mini Cakes with Raspberry Sauce


Chocolate Mini Cakes

½ cup butter
4 ounces dark chocolate (60% cocoa), chopped
½ cup sugar
2 large eggs, plus 2 egg yolks
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ teaspoon salt
Raspberries, garnish

Buttercream Frosting

1 stick unsalted butter, softened 
1 teaspoon vanilla extract 
2 cups powdered sugar 
1 tablespoon milk or more as needed 

Raspberry Sauce

1 cup raspberries
2 tablespoons sugar
1 teaspoon lemon juice


Chocolate Mini Cakes
  1. 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. 
  2. Melt butter and chopped chocolate, mixing together until smooth. Then allow the mixture to cool slightly. 
  3. In a mixing bowl, whisk granulated sugar, eggs, egg yolks, and vanilla extract until well combined.
  4. Slowly add the melted chocolate to the egg mixture, stirring until smooth. 
  5. Gently fold in flour and salt until just combined. Be careful not to over-mix.
  6. Divide the batter evenly among the wells of the Heart Mini Cake Pan.
  7. 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. 
  8. Turn out onto a cutting board and assemble with buttercream frosting and raspberry sauce. 
Buttercream Frosting 
  1. In a large mixing bowl, beat the butter and vanilla extract together until fully combined. 
  2. Scrape the sides of the bowl down and then add 1 cup powdered sugar and mix until combined. 
  3. 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.  
  4. If frosting seems stiff or dry, add the milk as needed to get a smooth, pipeable or spreadable consistency.  
Raspberry Sauce 
  1. 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.
  2. Strain the sauce through a fine mesh strainer to remove seeds and set aside.
  3. 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. 
  4. Place another heart cake atop the first to make a “sandwich”. Pipe some more buttercream on the top and serve. 
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Contributed By: Lodge Cast Iron

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