How to Cook Perfect MINI HEART-SHAPED CHOCOLATE CAKE BITES

How to Cook Perfect MINI HEART-SHAPED CHOCOLATE CAKE BITES Delicious, fresh and tasty.

MINI HEART-SHAPED CHOCOLATE CAKE BITES. Mini Heart-Shaped Chocolate Bites with Creamy Ganache. It is totally eggless (egg free), made with whole wheat and with a super moist, fluffy and chocolaty flavor in every bite! Mini Heart-Shaped Raspberry White Chocolate Cheesecake.

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You can cook MINI HEART-SHAPED CHOCOLATE CAKE BITES using 16 ingredients and 13 steps. Here is how you achieve it.

Ingredients of MINI HEART-SHAPED CHOCOLATE CAKE BITES

1. You need of THE CHOCOLATE CAKE:.

2. You need of whole wheat flour.

3. You need of cocoa powder.

4. It’s of baking soda.

5. You need of sugar.

6. It’s of instant coffee powder.

7. You need of salt.

8. Prepare of oil.

9. Prepare of white vinegar.

10. It’s of vanilla essence/extract.

11. It’s of room temperature water.

12. Prepare of GANACHE:.

13. Prepare of cream.

14. It’s of chopped dark and milk chocolate combined.

15. You need of Edible silver sprinkles.

16. You need of Heart-shaped cookie cutter.

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You can either do this freehand or.

MINI HEART-SHAPED CHOCOLATE CAKE BITES step by step

1. Preheat oven to 350 degrees F or 180 degrees C. Grease and flour or line with aluminum foil or parchment paper and grease and flour with cocoa powder a 13x9x2 inch pan; keep aside..

2. In a large mixing bowl, add whole wheat flour, cocoa powder, baking soda, sugar and salt..

3. Sift or mix with a wire whisk to aerate the mixture well..

4. To this dry mixture, add all the wet ingredients: oil, cold water, vanilla essence and lastly vinegar..

5. Fold with a spoon or silicone spatula just until the batter is smooth. Do not over mix..

6. Pour batter into prepared pan and level with an offset spatula or spoon…

7. Bake 20 to 25 minutes or until a toothpick inserted in center of cake comes out clean; maybe with a few crumbs attached. Remove from oven and after cooling for 10 minutes in the pan, overturn on to a parchment paper-lined- cooling wire rack, right side up to cool completely..

8. While the cake is cooling, let us make the ganache. In a saucepan, heat cream on low heat until it you see bubbles on the side and the mixture is hot; do not bring to a boil! Remove from heat and tip in the chopped chocolate and give a gentle mix. Leave it aside for 5 minutes to allow the chocolate to soften and melt..

9. After 5 minutes, mix with a spatula to form a smooth, satiny, creamy chocolate ganach..

10. Once the cake is cool, cut into mini heart shapes with a heart-shaped cookie cutter..

11. After the ganache has cooled a bit; about 10 minutes or so, gently, spoon it over each chocolate cake heart and spread with a knife or palette knife until the edges of the chocolate hearts. Sprinkle edible silver balls over it and serve immediately, or chill in the refrigerator (in a closed container) until serving time..

12. Enjoy, soft, moist and fluffy mini heart-shaped chocolate cake bites to feed your chocolate indulgence or make it for a special occasion like a birthday, party, Valentines Day etc.! Enjoy!!.

13. NOTES: I have used whole wheat flour here; you can use all-purpose flour or maida too. For a more decadent flavor, stir in a tsp of instant coffee powder in the dry mix before making the cake batter. Decorate as you wish; either with colored sprinkles, chocolate chips (white or dark), nuts, dried cherries etc. If you do not have a heart-shaped cookie cutter, just cut them into squares and proceed..

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