MINI HEART-SHAPED CHOCOLATE CAKE BITES

Name: MINI HEART-SHAPED CHOCOLATE CAKE BITES
Yield: 8 servings
Cuisine: Indian
Ingredients: For THE CHOCOLATE CAKE:; 1 1/2 cups whole wheat flour; 3 tbsp cocoa powder; 1 tsp baking soda; 1 cup sugar; 1 tsp instant coffee powder; 1/2 tsp salt; 5 tbsp oil; 1 tbsp white vinegar; 1 tsp vanilla essence/extract; 1 cup room temperature water; FOR GANACHE:; 1 cup cream; 1 cup chopped dark and milk chocolate combined; As required Edible silver sprinkles; As required Heart-shaped cookie cutter

Vanitha Bhat @cook_10017275

Mini Heart-Shaped Chocolate Cake Bites with Creamy Ganache; a totally eggless (egg free) chocolate cake, made with whole wheat and a super moist, fluffy and chocolaty flavor in every bite! With smooth, velvety chocolate ganache crowning it, you cannot get any more decadent than that.

Vanitha Bhat @cook_10017275

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Ingredients

8 servings

For THE CHOCOLATE CAKE:
1 1/2 cupswhole wheat flour
3 tbspcocoa powder
1 tspbaking soda
1 cupsugar
1 tspinstant coffee powder
1/2 tspsalt
5 tbspoil
1 tbspwhite vinegar
1 tspvanilla essence/extract
1 cuproom temperature water
FORGANACHE:
1 cupcream
1 cupchopped dark and milk chocolate combined
As required Edible silver sprinkles
As required Heart-shaped cookie cutter

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Steps

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, Valentine's 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.