MINI HEART- SHAPED CAKES RECIPE

In honor of the upcoming Valentine’s Day, here’s a delicious heart-shaped cakes recipe that will delight your taste buds and will remind your sweetheart how much you care about him. Enjoy!

Ingredients:

For the chocolate cake:

40 g bittersweet chocolate, chopped (use white chocolate for the white chocolate cake)

1 tbsp. cocoa (don’t use it when you prepare the white chocolate cake)

2 tbsp. boiling water

1/4 tsp. baking powder

3 tsp. unsalted butter

3 tsp. cream

1/2 cup all-purpose flour

1/2 cup granulated sugar

1 egg

1 tsp. vanilla extract

 

Adjust oven rack to lower-middle position; heat oven to 180 C. Combine chocolate and cocoa in small bowl, pour boiling water over and let stand to melt chocolate, about 30 seconds. Whisk until smooth; set aside to cool slightly.

Line the bottoms of a cake pan with parchment paper, spray with cooking spray, dust with flour. Combine flour and baking soda in a small bowl, set aside.

Beat butter and sugar with hand mixer about 2 minutes. Add the egg and beat to combine. Add the vanilla extract and chocolate mixture, and then beat until combined, about 30 seconds.

Add dry ingredients in 3 additions, alternating with cream (in 2 additions), beginning and ending with dry ingredients, and beating in each addition until barely combined. Pour batter into the cake pan; spread batter to edges of pan with a small off-set spatula and smooth surface. Bake cake until toothpick inserted into center comes out clean, about 20-25 minutes. Cool in pans 10 minutes. Use heart-shaped rings to cut the cake.

For the chocolate ganache:

1 cup heavy cream

1 cup chocolate

Chop the chocolate and place it into a bowl. Heat the heavy cream in a small pot, remove it from the heat just when it starts forming little bubbles. Pour it over the chocolate and mix with a spatula. Let it cool and place in the fridge ½ hour.

For the rose buttercream:

½ cup butter, softened

1 cup powder sugar

1 tbsp. rose water

4 tbsp. coconut milk

2 drops red food coloring

With an electric mixer, cream the butter with 1 cup sugar and a little coconut milk. Beat in the rosewater. Keep beating until you have a nice consistency. Add a few drops of red food coloring to dye it pink.

 

Directions:

Cut the heart-shaped cookies in half, add the rose buttercream inside and top with the chocolate ganache. Use also some heart-shaped confectioners’ sugar  to decorate the cakes.

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