Gluten-Free cream filled Valentine’s Day Chocolate cakes
Recipe yields one dozen
Silicon heart shaped mini cake pan (6 cavities) Coconut oil spray Chocolate cake mix or favorite recipe
¼ cup Ganache
1 cup sugar
1/2 cup semi sweet chocolate chips
1/4 cup butter
1/2 cup cocoa powder
You can use pre-made vanilla frosting or my Basic frosting recipe 3cups confectioners sugar
1/2 stick unsalted butter
Milk 1/3 cup
Blend in electric mixer til smooth add milk if needed Place inside a pastry bag with a tip
Pre-made white cookie icing or leftover vanilla frosting
Bake mini chocolate cakes per instructions for cake mix or your favorite chocolate cake recipe using a silicon mini heart cake pan sprayed with coconut oil spray.
Allow to completely cool
(Most recipes yield 12 mini cakes)
With either the back of a large frosting tip or a cupcake corer make a cavity on the back side of the heart cake
Full this cavity with your vanilla frosting using your tipped piping bag. Just enough to fill the cavity.
Once you have all the mini cakes filled you can prepare the ganache.
In a small sauce pan over low heat melt the butter, sugar, cocoa powder and milk. Bring to a low boil constantly whisking. Reduce heat and add chocolate chips, keep whisking until smooth. Remove from heat.
Dip the cupcakes cavity side down into ganache to seal the cavity. Place cavity side up unto parchment paper to set about 3 hours.
Once that side is set you will need to cover the rest of the heart cake with the ganache. Over low heat re-heat the ganache so it liquifies again.
Using a spoon pour ganache over mini cakes that are set on parchment paper with cavity side down. Let set for several hours.
Once set we can decorate the mini cakes using white cookie frosting.
You can do the iconic twirl design that was made famous by a certain pre-packaged filled chocolate cupcake or write your own special messages of love!