• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Polka Dotter

Baking a bit of beauty into every day

  • Home
  • Recipe Index
  • Portfolio

Mocha Hearts + Dark Chocolate Glaze

February 14, 2018 by Salma 2 Comments

Mocha Hearts + Dark Chocolate Glaze | The Polka Dotter
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 | The Polka DotterMocha Hearts + Dark Chocolate Glaze | The Polka Dotter

Print

Mocha Hearts + Dark Chocolate Glaze

Mocha Hearts + Dark Chocolate Glaze | The Polka Dotter
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Makes 8 mini (6cm wide x 3cm deep) heart-shaped cakes

Ingredients

Scale

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

  1. Preheat oven to 170°C (150°C fan-forced) and lightly grease an eight-hole mini heart-shaped pan with oil or melted butter.
  2. Combine butter, chocolate, sugar and vanilla paste in a medium saucepan, stirring over low heat until smooth, then add coffee.
  3. Transfer mixture to medium bowl and allow to cool for 10-15 minutes.
  4. 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.
  5. 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

  1. 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

  1. Carefully trim the domes off the cooled cakes to ensure they sit flat, then place them upside down on a serving plate.
  2. 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.

Did you make this recipe?

Tag @thepolkadotter on Instagram and hashtag it #polkadotbakes

Mocha Hearts + Dark Chocolate Glaze | The Polka Dotter
Credits and Sources
Cake recipe adapted from Cupcakes by Australian Women’s Weekly
Azalea flower plate from Kinfolk and Co.

SaveSave

You may also like:
Mocha Mud Cake with Coffee Swiss Meringue Buttercream
Lemon Rose Pistachio Cakes + Grapefruit Glaze (gf)

Filed Under: Cupcakes, Mini Cakes & Brownies Tagged With: Chocolate, Coffee, Mocha

Previous Post: « Vanilla Bean Cupcakes + Blood Orange Glaze
Next Post: Lemon and Blueberry Layer Cake + Cream Cheese Frosting »

Reader Interactions

Comments

  1. elle

    June 23, 2018 at 10:11 pm

    Where did you purchase your heart shape baking pan? Also, can you tell me who makes it so I can search for it? Thank you.

    Reply
    • Salma

      July 4, 2018 at 9:32 pm

      Hi Elle,
      Thanks for your query. For this particular recipe I used a silicon eight hole heart shaped by Silikomart. It is suitable for chocolate and other sweet treats as well as baking, but there are many other mini heart shaped baking pans on the market if you can’t track this one down. Hope this helps and happy baking! Salma

      Reply

Leave a Reply to Salma Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

Salma Sabdia | Food Photography

Hi, I’m Salma, and I love creating beautiful images and sweet treats. If you’re looking for a little baking inspiration, you’ve come to the right place.

SaveSave

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Instagram

A friend recently reminded me of these buns, and I A friend recently reminded me of these buns, and I’ve had a craving ever since. Because how can you go wrong with sour cherry and dark chocolate?

If you, too, now have the same craving, the recipe is linked in my profile 🤎
Same cake. Different sizes. Which Earl Grey Laven Same cake. Different sizes.

Which Earl Grey Lavender Cake would you pick - 6” layers for 12 or the teeny tiny 4” version for 2?

Recipe linked in profile 🤎
This is not a celebration cake. It’s a cake of p This is not a celebration cake. It’s a cake of pure comfort.

After a recent baking lull, I put it to you, our Instagram baking community to vote on the flavours you wanted to see in my next recipe.

The results? Rhubarb, almond and cardamom were clear winners, and after sourcing the loveliest bunch of rhubarb at the farmers market, this recipe was born.

May this simple buttery cake warm your kitchen and your heart 🩷

Recipe linked in profile
Chai poached pears - the easiest and most comforti Chai poached pears - the easiest and most comforting dessert you’ll make this autumn. Salted caramel optional, but totally worth it 🤎 

Recipe linked in profile
My fine art photography print series has arrived! My fine art photography print series has arrived!

The perfect gift for the baker in your life, or treat yourself with a stylish addition to your kitchen, bedroom or home office.

This limited edition debut collection symbolises the joy of human connection through food, honouring the notion of blending nature with cake in a vibrant harmony.

Only 25 prints available worldwide | Shop the link in my profile if you’d love to make one yours

#fineartphotographyprints #photographyprints #giftsforthehome #giftsforbakers
🌟 A LOVELY GIVEAWAY 🌟 I’m launching a co 🌟 A LOVELY GIVEAWAY 🌟 

I’m launching a collection of fine art photography prints next week. And to thank you for your support, I’d love to give one away.

These prints are an elegant celebration of the joy of human connection through food, honouring the beauty and stillness of blending nature with cake in a vibrant harmony.

To enter:
1. Like this post 💫
2. Comment below with your favourite image: 1, 2, or 3.
3. Sign up to my mailing list via the link in my profile.

Ensure you’ve completed all 3 steps for a valid entry.

The winner will receive one unframed A3 fine art print, professionally printed in Australia on luxurious gallery-quality paper using archival inks.

Entries close: 11:59pm AEST, April 15
Winner will be notified via email on April 16

Thank you for being part of this launch – I’m so thrilled to share this new creative chapter with you.

Find the full Terms & Conditions in the comments below.
First look at something special I’ve been workin First look at something special I’ve been working on.. a fine art photography print collection!

I know so many of you have loved baking my recipes over the years, and would love the opportunity to add a touch of cake sophistication to your kitchen or home.

So I’m excited to launch a series of art prints next week showcasing your favourite cake images.

Priority access will be given to mailing list subscribers, so if you would love to secure your print before they launch to the general public, please take a moment to join my mailing list.

Find the link in my profile 😊
Sharing one last fig recipe before this glorious s Sharing one last fig recipe before this glorious season comes to a close.

I originally created this recipe for my former baking blog six years ago, albeit in miniature form. This season I’ve reimagined it in a classic rectangular design, but rest assured, the same enticing spiced pomegranate syrup is still there in all its glory.

If you’ve been on the hunt for a celebratory dessert that heroes juicy fresh figs, I hope your search ends here!

Recipe linked in profile
A month of meringue kisses! 🤍 It would appear A month of meringue kisses! 🤍 

It would appear that cardamom + rosewater meringues were the theme of last month, culminating in one last round of this Elegant Mess to celebrate a joyful Eid. 

I would love to know your favourite 😊

1. Pink Passionfruit Curd Cake
2. Fig & Blackberry Pavlova
3. Elegant Mess

And find all the recipes linked in my profile 😊
Follow @thepolkadotter on Instagram

Latest Blog Posts

Blood Orange + Earl Grey Bundt Cake | The Polka Dotter
Sour Cherry & Chocolate Heart Crust Buns
Roasted Plum Swirl Ice Cream | The Polka Dotter
Blackberry & Chocolate Cupcakes | The Polka Dotter
Honey Lavender Ice Cream | The Polka Dotter
Rosewater Panna Cotta + Fresh Figs | The Polka Dotter
Chocolate Macadamia Black Sesame Cake | The Polka Dotter
strawberry-macadamia-mango-ice-cream-terrine
gingerbread-cookies-with-lemon-icing

Copyright © 2025 · Foodie Pro & The Genesis Framework