These mini naked chocolate cake hearts are perfect for Valentine’s Day. Red wine chocolate cake with berry mascarpone filling & decorated with fondant hearts!
Servings: 4 Mini Heart Cakes
Calories: 770 kcal
If using Dutch processed cocoa powder in this recipe use baking powder.
If using natural unsweetened cocoa powder use baking soda.
Sift the flour, cocoa powder and baking powder in a large bowl. Add sugar & salt. Mix until all ingredients are well combined.
Pour in the oil, milk and add eggs. Using a wooden spoon, combine all the ingredients until you get nice smooth batter. Pour in wine – a small amount at a time. After each addition, mix well. Line 2 round cake tins with baking paper (The tins should be 20cm/8inch wide. If using one 20cm/8inch cake tin, then this has to be at least 15cm/6 inch high).
Pour in the mixture and place in a preheated oven. Bake at 180 Celsius/ 350 Fahrenheit for 30 minutes or until an inserted skewer comes out clean.
Cool completely. Trim off the top part if necessary.
In a frying pan (or sauce pan) simmer berries with sugar for about 5 minutes. Turn off the heat and let it cool down.
In a bowl whisk together mascarpone, icing sugar and cooled berry mix until smooth.
Roll out the fondant and cut out 4 hearts that are smaller than the cake hearts.
Cut 4 hearts out of each cake. Take 4 of them and spread/pipe the filling over. Cover with another cake heart. Dust with icing sugar. Place a fondant heart on top and you are done!
Happy Baking with HappyFoods Tube!
Mini Naked Chocolate Cake Hearts
Amount Per Serving
Calories from Fat 378
% Daily Value*
Total Fat 42g
Saturated Fat 12g
Total Carbohydrates 88g
Dietary Fiber 4g
* Percent Daily Values are based on a 2000 calorie diet.