So, this is chocolate’s big week! Just today, I overheard a local chocolatier (Is that really a job title? If so, why do I not have that job?) say that they will sell more chocolate on Valentine’s Day than the entire months of June, July, and August combined. That’s a whole lot of chocolate, people! I didn’t want you to be left out of the chocolate craze this week, so I’m sharing my favorite way to eat chocolate – chocolate cake.
Since this week is all about love and hearts and all that wonderfully sweet stuff, this chocolate cake is in the form of chocolate mini heart cakes. They are the perfect size to share with your love bird and a great a way to express your love for him or her. But, even more exciting is that they are made with what I think is the most decadent baking chip there is – Ghirardelli 60% Cacao Baking Chips. The taste and texture of this chip is ideal for baking and, of course, it’s pretty great for nibbling, too!
Just in case you can’t decide whether you prefer chocolate in cake or candy, here’s a simple way to have them both! You can use Ghirardelli Valentine’s Day Impressions Chocolates as a tray for your little chocolate mini heart cakes. If you’re baking this treat for someone special, the little love messages on the chocolates will leave no doubt as to how you feel about them. Simply cover a square tray with the chocolates, then place the chocolate mini heart cake on top of the chocolates. And, if you don’t want to bake this holiday, Ghirardelli Valentine’s Day Impressions Chocolates are the perfect premium chocolate gift to give your favorite chocolate-lover!
Chocolate Mini Heart Cakes with Chocolate Buttercream Frosting
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups sugar
2 cups of water
6 tablespoons unsalted butter
1 teaspoon good quality pure vanilla extract
2 eggs, beaten slightly
1 cup butter, softened
1/2 cup cream cheese, softened
1 teaspoon vanilla
1/3 cup cocoa powder
2-4 tablespoons milk
4 cups powdered sugar
Cake: Preheat oven to 350 degrees. Prepare two 11×13 cake pans by spraying with baking spray or greasing and flouring. Cover bottom of pans with wax or parchment paper. Set aside.
In a small bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Combine sugar and water in small saucepan. Boil over high heat until the sugar has dissolved. Pour sugar mixture into large mixing bowl. Add Ghirardelli 60% Cacao Baking Chips and butter. Let sit until the chocolate baking chips and butter have melted, stirring occasionally. Let cool slightly. Add vanilla to mixture. Beat eggs into chocolate mixture.
Add all of flour mixture to the chocolate mixture at once. Beat on low speed for 30 seconds, then on medium speed for 2 minutes. Batter will be very thin.
Divide batter equally between two prepared pans. Bake for 16-20 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cakes cool in pan. Once completely cool, remove cakes from pan.
Frosting: Cream together butter, cream cheese, and vanilla. Add 1/3 cup cocoa powder and beat with mixer. Gradually add 1 1/2 cups powdered sugar alternately with 1 tablespoon milk, beating on low speed until blended and smooth after each addition. Place frosting in icing bag with a large star tip, like the Wilton 1M.
To assemble: Using a 3 inch heart shaped cookie cutter, cut as many heart as you can out of your cakes. You will use three hearts to make one mini cake. Place one heart shape on the cake stand. Pipe a thin layer of icing on heart, top with another heart. Repeat one more time and top final layer with frosting.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.