The Silkiest Poured Chocolate Ganache with a Sweet-Tart Raspberry Compote & Glaze to compliment the Moist Crumb of the Mini Cakes making it one of the Best Chocolate Desserts!
Valentine’s Day is in 3 days and I have the perfect sweet treat for you to make for your special someone!
These mini cakes are one of the best chocolate desserts I’ve made in a while and it uses one of the finest chocolates, Ghirardelli 60% Cacao Baking Chips. This isn’t my first rodeo using these baking chips. I’ve made several recipes in my past using Ghirardelli therefore, I know firsthand this particular chocolate truly enhances the taste and texture of any dessert. Additionally, I really enjoy its versatility. Not only can the baking chips be used for baking, but it can also be used as part of a silky smooth poured chocolate ganache!
Do you see that shiny coat over the heart-shaped cakes? Isn’t a beauty?
To add a vibrant color and sweet-tart flavor to fit the holiday, I’ve included raspberries which pairs very well with chocolate. Without wasting any part of the raspberry, both the compote and its juice were used to create a filling and a glaze, respectively. If adding raspberries is not your thing, it is of course optional but highly recommended. Remember, you can substitute the raspberries for strawberries or any other berry.
And if you would like to take it a step further, you can top each cake with one of four specially marked Ghirardelli Valentine’s Day Impressions. Available in two flavors: milk & white chocolate and milk & dark chocolate, I simply couldn’t resist and had to get both! They’re so cute! They come packaged in a variety of sizes and in four adorable messages: “Love,” “XOXO,” “Sweet,” and “Be Mine,” which can surely leave a lasting impression to give as a casual gift for your friends and family!
- MINI CAKES
- 3 oz. 60 % Cacao Baking Chips
- 1/3 cup cocoa powder
- 3/4 cup brewed coffee, hot
- 3/4 cup bread flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 6 tablespoons vegetable oil
- 2 large eggs
- 2 teaspoons distilled apple vinegar
- 1 teaspoon pure vanilla extract
- 2/3 cup 60 % Cacao Baking Chips
- 2/3 cup heavy cream
- 1 cup fresh raspberries
- 1/2 teaspoon granulated sugar
- 1 1/2 cup confectioner's sugar
- Heat oven to 350 degrees F. Grease and flour bottom and sides of 10 to 12 mini bundt wells or a silicone baking tray; set aside.
- In a large bowl, whisk 60 % Cacao Baking Chips, cocoa and coffee until baking chips are smooth and have completely melted. Set aside to cool to room temperature.
- In a medium bowl, whisk flour, sugar, salt and baking soda.
- Whisk in oil, eggs, vinegar and vanilla into the chocolate mixture and continue to stir until mixture becomes homogenous. Add flour mixture and whisk until smooth.
- Pour about 1/3 cup or fill up to 3/4 full in each cavity.
- Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Allow mini cakes to cool for 5 minutes before transferring them to a wire rack to finish cooling before pouring ganache and glaze.
- In a small saucepan, bring baking chips and heavy cream just to a boil, stir until mixture becomes homogenous. Remove from heat and set aside to thicken.
- Reduction: In a small saucepan, mash raspberries and mix in granulated sugar; bring to a simmer over medium heat for about 5 minutes until the mixture has thickened.
- In a small bowl, use a fine mesh sieve to strain the reduced raspberries, reserve the flesh to use as a compote filling and the liquid portion for the glaze.
- To make the glaze, stir 1 cup of confectioners to the raspberry juice and stir until the glaze is void of any sugar lumps. Stir in the remaining 1/2 cup of confectioner's sugar if a thicker consistency is desired.
- Once mini cakes are cooled, create a small well in the center of each cake and insert about 1/4 to 1/2 teaspoon of raspberry compote.
- Place cakes over a wire rack with a plate underneath to catch any drippings. Pour ganache over each cake and leave to dry. Note: to help facilitate the drying process, chill mini cakes in the fridge for 5 to 10 minutes before drizzling the glaze.
- Meanwhile, pour glaze into one corner of a sandwich bag, seal closed and cut a small hole at one corner of the sandwich bag. Remove cakes from fridge and drizzle the tops with the raspberry glaze. ENJOY!
Recipe Source: www.urbanbakes.com
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.