Mini Heart-Shaped Chocolate Cake Bites

 


Mini Heart-Shaped Chocolate Cake Bites with Creamy Ganache; a totally eggless (egg free) chocolate cake, made with whole wheat and with 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.

Today is my younger son’s and Uncle’s birthday. I wanted to make something creative to make it special. Whenever I ask my sons, “what shall I bake”, the only answer I get is “chocolate cake”!

I have baked many variations of chocolate cakes and my boys have enjoyed every one of them! But this cake; an eggless, vegan, whole wheat chocolate cake has been on the top of their list. It comes out so amazing, I have shared this recipe with all my close friends and to this day, they cannot get over the moistness and decadence of this cake.  To top it, they are amazed at how easy it is to make!

Today, to make this luscious no-beater cake more decadent and special on this special occasion, I decided to play around with the cake. Some time back, I had come across a cake from another blog and she had made such cute heart shaped cake bites using this simple cake! I wanted to recreate it and so what other special occasion and time then now!

With all the ingredients (whole wheat flour, sugar, oil, vinegar and vanilla) already in my kitchen, it did not take me much time to make this cake. All you need to do is mix the dry ingredients and stir in the wet ingredients with a spoon or silicone spatula just until moist and bake.

 Normally, I use a 9-inch round pan to make this cake.  But to create those cute heart-shaped bites, I needed a cake with not much of a height or rise. So instead, I decided to make it in a 13X9X2 inch pan.

Once the cake was cool and ready; I cut them into cute heart shapes (with a heart-shaped cookie cutter)  and gently spooned chocolaty satiny smooth ganache (cream with chocolate) over it to cover the beautiful tops. If you do not have these cookie cutters, cut them into squares and proceed to cover with ganache.

 For a show-stopper look, I sprinkled some silver edible sprinkles; silver gives an amazing contrast to the dark chocolate background. Feel free to use any topping; colored sprinkles, chocolate chips etc. you like or have.

That is it! Now, wasn’t that easy? If you know how to mix, you can make this super easy, super fluffy, super moist, super chocolaty cake! Enjoy it plain without any ganache or frosting or make this amazing easy to make chocolate ganache (either milk, dark or a mixture of both) for that extra fudgy bite to the cake.

Head on to this amazing recipe now:

Mini Heart-Shaped Chocolate Bites with Chocolate Ganache
Moist, luscious, whole wheat heart shaped chocolate cake bites with a creamy, satiny ganache frosting. Make these easy chocolate cake bites to celebrate any special occasion or for Valentine's Day.
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
4200 calories
486 g
279 g
238 g
42 g
104 g
1215 g
2562 g
290 g
1 g
118 g
Nutrition Facts
Serving Size
1215g
Amount Per Serving
Calories 4200
Calories from Fat 2115
% Daily Value *
Total Fat 238g
367%
Saturated Fat 104g
522%
Trans Fat 1g
Polyunsaturated Fat 18g
Monounsaturated Fat 100g
Cholesterol 279mg
93%
Sodium 2562mg
107%
Total Carbohydrates 486g
162%
Dietary Fiber 29g
117%
Sugars 290g
Protein 42g
Vitamin A
51%
Vitamin C
2%
Calcium
37%
Iron
108%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 ½ cups whole wheat flour
  2. 3 tbsp cocoa powder
  3. 1 tsp baking soda
  4. 1 cup sugar
  5. ½ tsp salt
  6. 5 tbsp oil
  7. 1 tbsp white vinegar
  8. 1 tsp vanilla essence/extract
  9. 1 cup cold water
For the Ganache
  1. 1 cup cream (I have used Amul carton)
  2. 1 cup chopped dark and milk chocolate combined ( I have used Morde brand)
  3. Edible silver sprinkles
  4. Heart-shaped cookie cutter
Instructions
  1. Preheat oven to 350 degrees F or 180 degrees C.
  2. Grease and flour or line with aluminum foil or parchment paper and grease and flour with cocoa powder a 13X9X2 inch pan; keep aside.
  3. In a large mixing bowl, add whole wheat flour, cocoa powder, baking soda, sugar and salt.
  4. Sift or mix with a wire whisk to aerate the mixture well.
  5. To this dry mixture, add all the wet ingredients: oil, cold water, vanilla essence and lastly vinegar.
  6. Fold with a spoon or silicone spatula just until the batter is smooth. Do not over mix.
  7. Pour batter into prepared pan and level with an offset spatula or spoon.
  8. Bake 20 to 25 minutes or until a toothpick inserted in center of cake comes out clean; maybe with a few crumbs attached.
  9. Remove from oven and after cooling for 10 minutes in pan, over turn on to a parchment paper lined- cooling wire rack, right side up to cool completely.
  10. While the cake is cooling, let us make the ganache.
  11. In a saucepan, heat cream on low heat until you see bubbles on the side and the mixture is hot; do not bring to a boil!
  12. 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.
  13. After 5 minutes, mix with a spatula to form a smooth, satiny, creamy chocolate ganache.
  14. Once the cake is cool, cut into mini heart shapes with a heart shaped cookie cutter.
  15. 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.
  16. Sprinkle edible silver balls over it and serve immediately, or chill in the refrigerator (in a closed container) until serving time.
  17. Enjoy, soft, moist and fluffy mini heart-shaped chocolate cake bites any time or make it for a special occasion like a birthday, party etc.!
Notes
  1. I have used whole wheat flour here; you can use all-purpose flour or maida too.
  2. For a more decadent flavor, stir in a tsp of instant coffee powder in the dry mix before making the cake batter.
  3. Decorate as you wish; either with colored sprinkles, chocolate chips (white or dark), nuts, maraschino cherries etc.
  4. If you do not have a heart-shaped cookie cutter, just cut them into squares and proceed.
  5. You can bake this cake in a 9-inch or 8-inch pan and frost or ice as you like/enjoy it plain! Increase the baking time to 30 minutes (check at 25 minutes).
Adapted from Brookly Supper
beta
calories
4200
fat
238g
protein
42g
carbs
486g
more
Adapted from Brookly Supper
Curry and Vanilla http://www.curryandvanilla.com/

How to make Mini Heart-Shaped Chocolate Bites:

  • 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.

  • In a large mixing bowl, add whole wheat flour, cocoa powder, baking soda, sugar and salt.

  • Sift or mix with a wire whisk to aerate the mixture well.

  • To this dry mixture, add all the wet ingredients: oil, cold water, vanilla essence and lastly vinegar.

  • Fold with a spoon or silicone spatula just until the batter is smooth. Do not over mix.

  • Pour batter into prepared pan and level with an offset spatula or spoon.

  • 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 pan, over turn on to a parchment paper lined- cooling wire rack, right side up to cool completely.

  • 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.

  • After 5 minutes, mix with a spatula to form a smooth, satiny, creamy chocolate ganache.

  • Once the cake is cool, cut into mini heart shapes with a heart shaped cookie cutter.

  • 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.

  • 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 etc.!
  • Enjoy!!

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For more similar cakes, try:

Eggless Chocolate Beetroot Cake

Supermoist Cocoa Cupcakes

Best Ice Cream Cake

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32 comments

    • curryandvanilla says:

      Hi Niji, Sure you can use 8″ square pan to bake; the cake will be thicker and slices will be thicker. I have used larger pan to get thinner cake to make small bites. For thicker slices, you can cut into 2 and layer with chocolate ganache in between the layers and on top 🙂

    • curryandvanilla says:

      Hi Niji, Sure you can use 8″ pan; you will get a thicker cake and may take more time to bake, about 25 to 30 minutes. I have used a larger pan to get thin cake; with the 8″ pan cake, you can slice each piece into 2 horizontally and glaze in between the slices and on top 🙂 I have used regular sugar.

  1. ▵ ↟ Francesca_Sevenroses ↟ ▵ says:

    ♥ This is an absolutely genius way to turn a “simple” cake into something spectacular! I love that with just one tiny substitution I can make this completely Vegan, thanks! I’ll be making this recipe soon ♥ pinning it for later

    • curryandvanilla says:

      Thanks Lucy! It was a special occasion, being my son’s birthday; I had to make them look cute and inviting 🙂 Thanks for stopping by…

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