These divine mini cakes consist of a rich dense mocha cake and are smothered in a smooth dark chocolate glaze, making them an absolute favourite amongst family and friends. I usually make them as standard cupcakes but opted to turn them into darling heart-shaped cakes on this occasion for a bit of Valentine’s Day cheer.
Mocha Hearts + Dark Chocolate Glaze
Makes 8 mini (6cm wide x 3cm deep) heart-shaped cakes
Ingredients
Mocha Mud Mini Cakes
- 110g unsalted butter, coarsely chopped
- 75g good-quality dark chocolate, coarsely chopped
- 200g caster sugar
- 1 tsp vanilla paste
- 1 ½ tbsp instant coffee dissolved in 125ml (½ cup) water
- 100g (2/3 cup) plain flour, sifted
- ½ tsp baking powder
- 2 tbsp good-quality cocoa powder
- 1 pinch fine sea salt
- 1 large egg, at room temperature
Dark Chocolate Glaze
- 75g dark chocolate, coarsely chopped
- 25g unsalted butter, coarsely chopped
Decorations
- Dried rose petals (optional)
Instructions
Mocha Mud Mini Cakes
- Preheat oven to 170°C (150°C fan-forced) and lightly grease an eight-hole mini heart-shaped pan with oil or melted butter.
- Combine butter, chocolate, sugar and vanilla paste in a medium saucepan, stirring over low heat until smooth, then add coffee.
- Transfer mixture to medium bowl and allow to cool for 10-15 minutes.
- In a separate bowl, sift together flour, baking powder, cocoa and salt, then gently whisk the dry ingredients, then egg, into the chocolate mixture until smooth.
- Divide batter equally between pan holes, then bake for 25-30 minutes or until a skewer comes out clean. Allow to cool for 5-10 minutes in the pan before turning cakes out onto a wire rack to cool completely.
Dark Chocolate Glaze
- Gently melt the chocolate and butter in a small saucepan over low heat, stirring until smooth. Allow glaze to cool until slightly thickened but still fluid.
Assembly
- Carefully trim the domes off the cooled cakes to ensure they sit flat, then place them upside down on a serving plate.
- To serve, drizzle cakes with dark chocolate glaze, then sprinkle with rose petals if desired.
Notes
(1) If you don’t have a heart-shaped pan, you can easily bake these cakes as standard cupcakes, which should make 8-9 cupcakes. They obviously won’t have the same adorable heart shape but will taste just as delicious.
(2) The dried rose petals are mainly for aesthetic purposes and can easily be omitted if preferred.
Credits and Sources
Cake recipe adapted from Cupcakes by Australian Women’s Weekly
Azalea flower plate from Kinfolk and Co.
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Mocha Mud Cake with Coffee Swiss Meringue Buttercream
Lemon Rose Pistachio Cakes + Grapefruit Glaze (gf)
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