Valentines’s Day Special Mini Cake : Feel The Love, Not The Guilt ! ❤️

Want to bake something sweet for your loved one on Valentine’s Day ?

Roses are red, chocolate is divine and hearts are pure romance, all the essentials to the perfect Valentine’s Day Mini Cake. These little gems are Devil’s food layers filled with raspberry cream and covered in glossy chocolate ganache. !!

3 cups granulated sugar
2 cups all-purpose flour
1 1 cups cocoa powder , sift if lumpy
1 teaspoon baking powder
2  teaspoons baking soda
1 teaspoons salt
1 1/2 cups buttermilk
3/4 cup vegetable oil
2 teaspoons vanilla extract
1 1/4 cup hot coffee
Raspberry Cream:
1 cup heavy cream
3 tablespoons raspberry preserves
Chocolate Ganache:
1/2 cup apricot jam, heated and strained if there are chunks of fruit
1 cup heavy cream
1/2 cup milk
2 tablespoons corn syrup
Bittersweet chocolate, finely chopped.
Blackberry :
2 cups frozen or fresh blackberries
3 tablespoons sugar
Preheat oven to 350 degrees F and line two jelly roll pans with parchment. 

Combine the sugar, flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl and whisk until combined, set aside. 

Whisk together, milk, oil and vanilla until well combined. Add the mixture to the dry ingredients and whisk until smooth.Slowly add the hot coffee to the batter and whisk until smooth, about 2 minutes. The batter will be quite runny.

Top the cream with another layer of cake. Cover the cake with plastic wrap and refrigerate while you make the ganache.

To make the ganache:
Heat the strained apricot preserves in a saucepan over medium-low heat until melted.Add the cream, milk and corn syrup and heat just to simmer. Remove from the heat.

Add all the chopped chocolate, swirl the pot to make sure the chocolate is completely covered by the cream.

Let sit for about 3 minutes and then gently whisk until smooth.

Pour about 1 cup of the hot ganache into a shallow dish and refrigerate for 10 minutes or until slightly firm, but still spreadable.

Leave the remainder of the ganache in the pot to keep it pourable.

With a small spatula, spread the refrigerated ganache over the sides of the cakes. The goal is to fill the gap between the layers of cake and make them smooth.

We want a smooth surface so that when you pour the ganache over the cakes you will not have any bumps.

To pour the ganache on the cakes:
Set the cakes on a cooling rack over a sheet pan lined with parchment. You want to do this to catch all of the dripping chocolate.Slowly pour the ganache over the cake, starting in the middle and working outward. Be sure to check all the sides as you go. There will be a lot pooled up on the parchment, but you can scrape that up and melt to use again.

If your ganache starts to get too thick, return the pot to the stove and heat on very low heat, just for a few seconds.

Allow the cakes to set at room temperature for about 20 minutes. If you need to refrigerate them, they will lose their shine.

Once you return them to room temperature the shine will come back. You can find edible roses at some grocery stores.

Cook the berries, sugar  in a saucepan over low heat at a simmer for about 5 minutes. Use an blender to puree the berries. Strain through fine mesh strainer.You are done ! Impress your Valentine with this Mini Cake ! 🙂

V
A special message :
” Love is the memories we share ” 
♥♥ Happy ValentinesDay ♥♥
Happy Valentines day to all of you ! Stay Tuned for the next post 🙂
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