Mini Raspberry-Chocolate Heart Cakes

Health score
1%
Mini Raspberry-Chocolate Heart Cakes
90 min.
12
532kcal

Suggestions


Indulge your sweet tooth with these delightful Mini Raspberry-Chocolate Heart Cakes, perfect for any occasion that calls for a touch of love and sweetness. Whether you're celebrating a special event, hosting a gathering, or simply treating yourself, these charming heart-shaped cakes are sure to impress. With a rich chocolate base infused with the bold flavor of espresso and a luscious raspberry filling, each bite is a heavenly combination of flavors that will leave you craving more.

What makes these cakes even more irresistible is their stunning presentation. Topped with a smooth layer of melted white chocolate and adorned with vibrant red, pink, and white candy sprinkles, they are not only delicious but also visually appealing. The playful heart shape adds a romantic touch, making them an ideal dessert for Valentine's Day, anniversaries, or any celebration of love.

With a preparation time of just 90 minutes, you can whip up a batch of these delightful treats to share with friends and family. Each cake is a perfect single serving, allowing everyone to enjoy their own little piece of heaven. So, gather your ingredients and get ready to create a dessert that will not only satisfy your sweet cravings but also warm the hearts of those you share it with!

Ingredients

  • tablespoon espresso powder instant
  • tablespoon water 
  • box chocolate cake mix 
  • 1.3 cups water 
  • 0.3 cup vegetable oil 
  •  eggs 
  • cup raspberry jam 
  • 16 oz chocolate white chopped
  • tablespoons shortening 
  • cup pink lady apples white red betty decorating decors®

Equipment

  • bowl
  • oven
  • wire rack
  • hand mixer
  • microwave

Directions

  1. Heat oven to 350°F. Grease 12 (3 5/8x3 1/2 x1-inch) heart-shaped cake pans with shortening or cooking spray.
  2. In small bowl, stir coffee powder in 1 tablespoon water until dissolved. In large bowl, beat cake mix, coffee mixture, 1 1/4 cups water, the oil, eggs and raspberry preserves with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Fill cake pans half full with batter.
  3. Bake 15 minutes or until firm to the touch. Cool 10 minutes.
  4. Remove cakes from pans to cooling rack; cool completely.
  5. In medium microwavable bowl, microwave white chocolate and shortening uncovered on High 1 to 2 minutes, stirring once, until melted. If necessary, continue to microwave in 15-second increments, stirring until smooth.
  6. Place waxed paper under cooling rack. Spoon melted chocolate over cakes. Decorate with sprinkles.
  7. Let stand until set.

Nutrition Facts

Calories532kcal
Protein4.32%
Fat44.47%
Carbs51.21%

Properties

Glycemic Index
13.08
Glycemic Load
26.56
Inflammation Score
-2
Nutrition Score
7.9156522647194%

Flavonoids

Cyanidin
0.16mg
Catechin
0.14mg
Epigallocatechin
0.03mg
Epicatechin
0.78mg
Epigallocatechin 3-gallate
0.02mg
Luteolin
0.01mg
Kaempferol
0.01mg
Quercetin
0.42mg

Nutrients percent of daily need

Calories:531.59kcal
26.58%
Fat:27.02g
41.58%
Saturated Fat:10.32g
64.47%
Carbohydrates:70.01g
23.34%
Net Carbohydrates:68.51g
24.91%
Sugar:50.96g
56.62%
Cholesterol:48.86mg
16.29%
Sodium:357.34mg
15.54%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:17.04mg
5.68%
Protein:5.91g
11.82%
Phosphorus:193.3mg
19.33%
Vitamin K:17.35µg
16.52%
Selenium:10.16µg
14.52%
Calcium:143.06mg
14.31%
Vitamin B2:0.24mg
14.06%
Iron:2.08mg
11.53%
Copper:0.21mg
10.52%
Vitamin E:1.56mg
10.38%
Folate:33.57µg
8.39%
Potassium:289.8mg
8.28%
Magnesium:26.05mg
6.51%
Vitamin B1:0.1mg
6.41%
Fiber:1.5g
6.01%
Manganese:0.11mg
5.42%
Vitamin B12:0.31µg
5.16%
Vitamin B3:1mg
5.02%
Zinc:0.73mg
4.9%
Vitamin B5:0.47mg
4.74%
Vitamin C:3.16mg
3.83%
Vitamin B6:0.06mg
3.2%
Vitamin A:77.44IU
1.55%
Vitamin D:0.22µg
1.47%