Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mini Naked Chocolate Cake Hearts

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Maria B. Evans
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6-8 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