Do I have to use silicone heart molds?u003cbr/u003e

Yes. The shape and release method depend on silicone molds. A metal pan or standard cake pan will not work the same.

Why do the cakes need to be frozen before adding chocolate?u003cbr/u003e

Freezing makes the cakes firm so they release cleanly from the molds and don't crumble.

Do these need to be decorated?u003cbr/u003e

No. The chocolate coating gives them a finished look on it

Mini Heart Shaped Cakes | Simply Sissom

Description

This mini heart cake recipe uses a simple vanilla batter baked in silicone heart molds, then finished with a smooth chocolate coating for a polished look. These mini cakes are soft, tender, and just the right size for gifting, sharing, or serving as individual desserts.

Ingredients

Mini Heart Cakes

all-purpose flour (1 cup | 120 g)
baking powder (¾ tsp)
baking soda (¼ tsp)
fine salt (¼ tsp)
unsalted butter (¼ cup | 57 g), melted and cooled
neutral oil (¼ cup | 55 g)
granulated sugar (¾ cup | 150 g)
large egg (1 | 50 g)
egg yolk (1 | 18 g)
full-fat sour cream (½ cup | 120 g)
vanilla extract (1 tsp)

Chocolate Topping

chocolate chips (¾ cup | 130 g)
coconut oil (1½ tsp)

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Instructions

Preheat the oven to 325°F.
In a medium bowl, whisk together all-purpose flour (1 cup), baking powder (¾ tsp), baking soda (¼ tsp), and fine salt (¼ tsp) until evenly combined.
In a separate bowl, whisk unsalted butter (¼ cup), neutral oil (¼ cup), and granulated sugar (¾ cup) until smooth. Add large egg (1) and egg yolk (1) and whisk until fully incorporated, then mix in full-fat sour cream (½ cup) and vanilla extract (1 tsp).
Gently fold the dry ingredients into the wet ingredients just until combined.
Place the silicone heart mold on a quarter sheet pan. Fill each cavity with 60–65 grams of batter, or about halfway full.
Bake 16–20 minutes, or until the cakes are set in the center. Let cool, then transfer the entire mold to the freezer and freeze for at least 3 hours. The cakes should release easily once fully frozen. If they don’t, freeze longer.
Once the cakes are removed, wash and dry the silicone molds thoroughly.
Add chocolate chips (¾ cup) and coconut oil (1½ tsp) to a microwave-safe bowl. Microwave in 20–30 second intervals, stirring well between each, until fully melted and smooth.
Pour the melted chocolate evenly into each clean mold cavity. Working quickly, place the frozen cakes upside down into the chocolate, gently pressing so the tops make contact with the coating. Return the mold to the freezer for 15 minutes, then pop the cakes loose.

Notes

For the most consistent results, weighing the batter is recommended.