Valentine's Day Mini Cakes Recipe
Delicious mini heart cakes with a moist chocolate cake bottom layer and smooth, creamy topping are perfect for Valentine's Day and beyond.
Ingredients
Cake Ingredients
- 3 eggs divided
- 3/4 cup granulated sugar
- 1/2 cup butter
- 1.5 cups chocolate chips or squares semi sweet
- 1 cup flour
- 1 tbsp baking powder
- Pinch of salt
Topping Ingredients
- 2.5 cups milk divided
- 6 tbsp cornstarch
- 3/4 cup icing sugar
- 1/2 cup cold butter
Instructions
Preparing the Cake Batter
- Mix egg whites with a pinch of salt on high speed for 4 minutes. Put aside into a different bowl and clean the bowl.
- Melt chocolate in a saucepan over low heat. Cut cold butter into saucepan with melted chocolate and continue mixing until blended.
- Place the 3 egg yolks with sugar into a mixing bowl and mix together well.
- When sugar is dissolved, add butter and chocolate mixture. Keep mixing on low.
- Add flour, by spoonfuls on lowest speed.
- Add egg white mixture slowly and continue mixing just until fully blended.
- Pour batter in to a 12x9 deep dish baking pan.
- Prehat oven at 360F and bake for 30 minutes.
- Remove and let cool completely.
Topping
- Place 1/2 cup cold milk with corn starch to dissolve the corn starch.
- Place remaining milk on the stovetop in a sauce pan, add the cornstarch mixture with icing sugar and blend together until it thickens on medium heat.
- Cut cold butter into the mixture, whisk quickly until butter melts.
- Pour hot thick cream over top of the cool cake and level.
- Leave it cool completely. Place in the fridge.
- Cut with cookie cutter.
- Top with jam, sprinkles or leave plain.