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:
- Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper and lightly grease it.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk granulated sugar, brown sugar, buttermilk, coffee, oil, eggs, and vanilla extract until smooth.
- Gradually mix the wet ingredients into the dry ingredients until fully combined.
- Pour batter into the prepared pan and smooth the top.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely before cutting.
Cut and Layer the Cakes:
- Use a heart-shaped cookie cutter to cut out mini cake hearts from the cooled cake.
- For each mini cake, stack two or three layers, spreading cream filling between each layer.
Make the Cream Filling:
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla (or cocoa powder for chocolate filling) until stiff peaks form.
- Pipe or spread the cream onto one cake layer, then place another layer on top. Repeat for multiple layers.
Decorate and Serve:
- Dust with powdered sugar, top with berries, or sprinkle chocolate shavings.
- 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