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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

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Mocha Hearts + Dark Chocolate Glaze

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

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.

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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

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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.

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Weekend cake vibes 💕
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#onmytable #weekendbaking #yoghurtcake #loafcake #berrycake #raspberrycake #blackberrycake #figcake
“Desserts satisfy a different kind of hunger: th “Desserts satisfy a different kind of hunger: they nourish the soul, if not the body.” - Greg Malouf
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A few years ago I read this eloquent passage, and my enduring love for desserts made complete sense. 
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Desserts nourish the soul not only in the joy of consumption, but in the labour of love of baking, creating, and sharing a piece of ourselves with those we hold close to our hearts. 
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It’s been a challenging few years, but right now it’s comforting to finally navigate my way back to baking and sharing that contentment with loved ones.
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Sending you all a little love today 💕 Sending you all a little love today 💕
If you’re still looking for something special to If you’re still looking for something special to make this weekend, look no further than this Persian Love Pavlova 💕 inspired by the Persian Love Cake, this pretty pav is flavoured with rosewater, covered in cardamom cream and topped with fresh juicy figs, jewels of Turkish delight and a smattering of slivered pistachios. Created for @harrisfarmmarkets and recipe up on the blog now ☺️
Thanks for all the love on my last post! Looks lik Thanks for all the love on my last post! Looks like I’ll have to start sharing a few more baking videos 😊️ Speaking of love, I’ve got the perfect Valentine’s Day recipe coming up for you tomorrow. And yes, it involves these gorgeous figs 😍
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