Introduction: Mini Naked Chocolate Cake Hearts
These mini naked chocolate cake hearts are perfect for Valentine’s Day.
Red wine chocolate cake with berry mascarpone filling & decorated with fondant hearts!
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Step 1: Ingredients:
For the Cake:
165g (5.8oz) Caster Sugar
140g (5oz) Plain Flour
35g (1.2oz) Dutch Processed Cocoa Powder
120ml (4fl oz) Sunflower Oil
90ml (3fl oz) Red Wine
60ml (2fl oz) Milk
2 Small Eggs
1 Tablespoon Baking Powder
½ Teaspoon Salt
For the Filling:
120g (4.2oz) Mascarpone Cheese
90g (3oz) Frozen Berries
30g (1oz) Brown Sugar
For Fondant Hearts:
60g (2oz) Pink Fondant
1 Tablespoon Icing Sugar
Step 2: Directions:
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 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 20cm/8inch wide. If using one 20cm/8inch cake tin, then this has to be at least 15cm/6 inch high).
Pour in the mixture and place in a preheated oven. Bake at 180 Celsius/ 350 Fahrenheit for 30 minutes or until an inserted skewer comes out clean.
Cool completely. Trim off the top part if necessary.
In a frying pan (or sauce pan) 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.
Roll out the fondant and cut out 4 hearts that are smaller than the cake hearts.
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!
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Participated in the
Valentine's Day Challenge 2017