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.