Mini Naked Chocolate Cake Hearts

Short Description

Mini Naked Chocolate Cake Hearts are rich, indulgent, and perfect for special occasions like Valentine’s Day or anniversaries. These individual-sized cakes feature layers of moist chocolate cake with a smooth chocolate or vanilla filling and a minimalist, “naked” frosting design.

Why You’ll Love This Recipe

  • Elegant and romantic dessert, perfect for celebrations
  • Moist, rich chocolate cake in a cute heart shape
  • Easy to customize with different fillings and toppings
  • Great for gifting or sharing with loved ones
  • No need for excessive frosting—just pure chocolate goodness
Mini Naked Chocolate Cake Hearts
Mini Naked Chocolate Cake Hearts 12 Mini Naked Chocolate Cake Hearts are rich, indulgent, and perfect for special occasions like Valentine’s Day or anniversaries. These individual-sized cakes feature layers of moist chocolate cake with a smooth chocolate or vanilla filling and a minimalist, “naked” frosting design.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cakes:

  • All-purpose flour
  • Granulated sugar
  • Unsweetened cocoa powder
  • Baking soda
  • Baking powder
  • Salt
  • Unsalted butter, melted
  • Eggs
  • Buttermilk
  • Vanilla extract
  • Hot water or brewed coffee (for enhanced chocolate flavor)

For the Filling and Frosting:

  • Heavy cream or buttercream frosting
  • Powdered sugar
  • Vanilla or chocolate extract
  • Fresh berries (optional for garnish)
  • Chocolate shavings or sprinkles (optional for decoration)

Directions

  1. Preheat oven to 350°F (175°C) and grease a heart-shaped mini cake pan.
  2. Prepare the batter: In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. In a separate bowl, whisk melted butter, eggs, buttermilk, and vanilla extract.
  4. Gradually mix the wet ingredients into the dry ingredients until just combined.
  5. Add hot water or coffee and stir until the batter is smooth.
  6. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the cakes: Let them cool in the pan for a few minutes before transferring to a wire rack.
  8. Prepare the filling: Beat heavy cream or buttercream frosting with powdered sugar and vanilla extract until fluffy.
  9. Assemble the cakes: Slice each mini cake in half horizontally and spread a layer of frosting or whipped cream between the layers.
  10. Decorate: Lightly dust with powdered sugar, drizzle with chocolate sauce, or garnish with berries.
  11. Serve and enjoy!

Servings and Timing

  • Servings: 6-8 mini cakes
  • Prep Time: 20 minutes
  • Cook Time: 12-15 minutes
  • Total Time: 35 minutes

Variations

  • Berry Filling: Use strawberry or raspberry preserves between the layers.
  • Ganache Drizzle: Top with melted dark chocolate for a richer taste.
  • Gluten-Free Option: Use a 1:1 gluten-free flour blend.
  • Nutty Crunch: Add crushed nuts for extra texture.

Storage/Reheating

  • Storage: Keep in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze unassembled cakes for up to 2 months; thaw before assembling.
  • Reheating: Serve at room temperature or warm slightly in the microwave.
Mini Naked Chocolate Cake Hearts
Mini Naked Chocolate Cake Hearts 13 Mini Naked Chocolate Cake Hearts are rich, indulgent, and perfect for special occasions like Valentine’s Day or anniversaries. These individual-sized cakes feature layers of moist chocolate cake with a smooth chocolate or vanilla filling and a minimalist, “naked” frosting design.

FAQs

Can I make these cakes ahead of time?

Yes, bake the cakes in advance and store them in an airtight container before assembling.

Do I need a heart-shaped pan?

No, you can bake the cake in a regular pan and cut out hearts using a cookie cutter.

Can I use a different frosting?

Absolutely! Cream cheese frosting, chocolate ganache, or even whipped coconut cream would work well.

How do I make these cakes extra moist?

Do not overbake, and add an extra tablespoon of buttermilk for added moisture.

Can I make these vegan?

Yes! Use a dairy-free milk alternative and egg replacers to make it vegan.

Can I add different flavors to the batter?

Yes, try adding espresso powder, cinnamon, or orange zest for unique variations.

How do I prevent my cakes from sticking to the pan?

Grease the pan well with butter or nonstick spray, or use parchment paper.

Can I skip the filling?

Yes, you can serve the mini cakes plain with a dusting of powdered sugar.

How do I make the frosting firmer for piping?

Chill the frosting in the refrigerator for 15 minutes before using.

What is the best way to serve these cakes?

Serve slightly chilled with a side of fresh berries or ice cream for an extra treat.

Conclusion

Mini Naked Chocolate Cake Hearts are the ultimate indulgence for special occasions. Moist, chocolatey, and beautifully simple, they make a stunning dessert that’s easy to prepare and even easier to enjoy. Whether shared with a loved one or enjoyed solo, these mini cakes are sure to impress!

Print
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Mini Naked Chocolate Cake Hearts

Mini Naked Chocolate Cake Hearts

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  • Author: Maria B. Evans
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 68 mini cakes 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mini Naked Chocolate Cake Hearts are rich, fudgy, and layered with a luscious chocolate or vanilla cream filling. Their elegant, “naked” look makes them perfect for a romantic dessert or special celebration. Easy to make and decorate, they’re sure to impress!


Ingredients

Units Scale

For the Chocolate Cake:

  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (120ml) buttermilk (or milk + 1/2 tbsp vinegar)
  • 1/2 cup (120ml) strong brewed coffee (or hot water for a milder flavor)
  • 1/3 cup (80ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the Cream Filling (Choose One):

Chocolate Cream Filling:
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (15g) powdered sugar
  • 2 tablespoons (15g) cocoa powder
  • 1/2 teaspoon vanilla extract
Vanilla Cream Filling:
  • 1 cup (240ml) heavy cream
  • 3 tablespoons (25g) powdered sugar
  • 1 teaspoon vanilla extract

For Garnish (Optional):

  • Fresh berries (strawberries, raspberries)
  • Chocolate shavings
  • Powdered sugar
  • Edible flowers

Instructions

Make the Chocolate Cake:

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
  2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, whisk granulated sugar, brown sugar, buttermilk, coffee, oil, eggs, and vanilla extract until smooth.
  4. Gradually mix the wet ingredients into the dry ingredients until fully combined.
  5. Pour batter into the prepared pan and smooth the top.
  6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cake cool completely before cutting.

Cut and Layer the Cakes:

  1. Use a heart-shaped cookie cutter to cut out mini cake hearts from the cooled cake.
  2. For each mini cake, stack two or three layers, spreading cream filling between each layer.

Make the Cream Filling:

  1. In a chilled bowl, whip heavy cream, powdered sugar, and vanilla (or cocoa powder for chocolate filling) until stiff peaks form.
  2. Pipe or spread the cream onto one cake layer, then place another layer on top. Repeat for multiple layers.

Decorate and Serve:

  1. Dust with powdered sugar, top with berries, or sprinkle chocolate shavings.
  2. Serve immediately or refrigerate until ready to enjoy!

Notes

  • Store cakes in an airtight container in the refrigerator for up to 3 days.
  • Coffee enhances the chocolate flavor but can be replaced with hot water or milk if preferred.
  • Add a chocolate ganache drizzle or raspberry jam filling for extra decadence!

Nutrition

  • Calories: 290
  • Sugar: 20g
  • Sodium: 120mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 38mg
  • Fiber: 2g
  • Protein: 5g
  • Cholesterol: 45mg

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