Mini Heart-Shaped Chocolate Cakes with Raspberry Whipped Cream
Fall in love with these mini heart-shaped chocolate cakes layered with raspberry whipped cream and ganache—perfect for Valentine’s Day or whenever you want to treat yourself.
Equipment
- 1 Mixing bowl Large
- 1 Whisk
- 1 Pressure cooker
- 1 Heart-shaped cake pan mini
Ingredients
Main Ingredients
- 1 cup all-purpose flour
- ¼ cup natural unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 8 tablespoons unsalted butter melted
- 1 cup firmly packed dark brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 oz dark chocolate melted
- ½ cup hot water or hot coffee
- ⅔ cup whipping cream
- 1 tablespoon powdered sugar
- ½ cup fresh chopped raspberries
- 4 oz dark chocolate
- 2 tablespoons whipping cream or heavy cream
Instructions
Instructions
- Preheat oven to 350°F and prepare heart-shaped mini cake pans by greasing or lining with parchment.
- Whisk together flour, cocoa powder, baking soda, and kosher salt in a bowl.
- In a separate bowl, whisk melted butter and dark brown sugar until smooth.
- Add eggs and vanilla extract to the sugar mixture and beat until combined. Stir in melted chocolate.
- Fold in dry ingredients just until combined—do not overmix.
- Gradually stir in hot water or coffee until batter is smooth and shiny.
- Fill cake molds ¾ full, place in pressure cooker above a rack with water underneath and cook at high pressure for 18–22 minutes.
- Let pressure release naturally. Cool cakes in the pans for 10 minutes, then invert onto a wire rack.
- Whip cream with powdered sugar to soft peaks, then fold in chopped raspberries.
- Layer cakes with raspberry whipped cream, then pour ganache over top made from melted chocolate and cream.
Notes
These cakes store well and are freezer-friendly. The whipped cream topping is best fresh but keeps 2 days in the fridge.