These mini naked chocolate cake hearts are perfect for Valentine’s Day. Red wine chocolate cake with berry mascarpone filling & decorated with fondant hearts!
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 a 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 8 inches/20 centimeters wide).
Pour in the mixture and place in a preheated oven. Bake at 350° Fahrenheit/180° Celsius for 30 minutes or until an inserted skewer comes out clean.
Cool completely. Trim off the top part if necessary.
Filling:
In a frying pan (or saucepan) 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.
Fondant Hearts:
Roll out the fondant and cut out 4 hearts that are smaller than the cake hearts.
Heart Assembling:
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!
Notes
If using Dutch processed cocoa powder in this recipe use baking powder. If using natural unsweetened cocoa powder use baking soda.
Course: Dessert
Cuisine: American
Keyword: Chocolate Cake Hearts, Valentine's Day Recipes
Nutrition Facts
Mini Naked Chocolate Cake Hearts
Amount per Serving
Calories
770
% Daily Value*
Fat
42
g
65
%
Saturated Fat
12
g
75
%
Cholesterol
113
mg
38
%
Carbohydrates
88
g
29
%
Fiber
4
g
17
%
Sugar
52
g
58
%
Protein
10
g
20
%
Vitamin A
560
IU
11
%
Vitamin C
0.5
mg
1
%
Calcium
223
mg
22
%
Iron
3.6
mg
20
%
* Percent Daily Values are based on a 2000 calorie diet.
** As an Amazon Associate I earn from qualifying purchases.
Tried this recipe?Follow @happyfoodstube and tag #happyfoodstube