Description
These Mini Naked Chocolate Cake Hearts are rich, moist, and perfectly chocolatey, layered with silky frosting and left partially exposed for a beautiful rustic look. They’re perfect for Valentine’s Day, anniversaries, or any special occasion where you want a romantic and indulgent dessert!
Ingredients
Units
Scale
For the Chocolate Cake:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup buttermilk (or 1/2 cup milk + 1/2 teaspoon vinegar)
- 1/2 cup hot coffee (or hot water, enhances chocolate flavor)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the Chocolate Buttercream:
- 1/2 cup unsalted butter, softened
- 1 3/4 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons heavy cream or milk
- 1 teaspoon vanilla extract
- Pinch of salt
For Garnish (Optional):
- Fresh berries (strawberries, raspberries)
- Chocolate shavings or curls
- Powdered sugar dusting
- Edible gold leaf or sprinkles
Instructions
Step 1: Bake the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper.
- In a large bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and both sugars.
- In another bowl, mix buttermilk, hot coffee, oil, eggs, and vanilla until combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Pour batter into the prepared pan and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool completely before cutting.
Step 2: Make the Chocolate Buttercream
- In a bowl, beat butter until smooth and creamy.
- Add powdered sugar, cocoa powder, and salt, mixing on low speed.
- Pour in heavy cream and vanilla, then beat on high until fluffy.
Step 3: Cut & Assemble the Mini Cakes
- Using a heart-shaped cookie cutter, cut out pairs of hearts from the cooled cake.
- Spread a layer of chocolate buttercream on one heart, then place another cake heart on top.
- Repeat with all mini cakes.
Step 4: Decorate & Serve
- Lightly frost the top of each cake, leaving the sides exposed for the “naked cake” look.
- Garnish with berries, chocolate shavings, or powdered sugar.
- Serve fresh and enjoy!
Notes
- Want a different frosting? Try whipped cream cheese frosting or raspberry buttercream.
- Make ahead: Store in the fridge for up to 3 days, or freeze for up to a month.
- No heart cutter? Use a round cutter for mini naked layer cakes instead.