Mini Chocolate Cake (Print Version)

# Ingredients:

→ Cake Base

01 - 65 grams all-purpose flour (½ cup)
02 - ½ teaspoon baking powder
03 - ¼ teaspoon salt
04 - 2 ½ tablespoons unsweetened cocoa powder
05 - 55 grams 70% semi-sweet chocolate, chopped (2 ounces)
06 - 4 tablespoons unsalted butter, room temperature
07 - 66 grams granulated sugar (⅓ cup)
08 - 2 large eggs, room temperature
09 - 60 ml warm milk (¼ cup)

→ Chocolate Frosting

10 - 227 grams unsalted butter, softened to room temperature (16 tablespoons)
11 - 360 grams powdered sugar (3 cups)
12 - 55 grams semi-sweet chocolate, melted and cooled (2 ounces)
13 - 74 grams unsweetened cocoa powder (½ cup)
14 - Room temperature milk, as needed for consistency

→ Colored Frosting

15 - 453 grams store bought white frosting (16 ounces)
16 - Natural red food coloring

# Instructions:

01 - Position oven rack to center of oven and preheat to 165°C. Grease two 10 cm x 6 cm round, springform cake tins with butter.
02 - Sift together the flour, baking powder, salt and cocoa in a mixing bowl. Set aside.
03 - Add the chocolate to a microwave-safe bowl. Microwave on high in 30-second increments, stirring between intervals until completely melted.
04 - In a large bowl, beat the butter and sugar until light and fluffy, approximately 4 to 5 minutes.
05 - Add the eggs to the butter mixture one at a time while beating, then mix in the warm milk. If the mixture appears curdled, continue with the recipe as it will stabilize.
06 - Fold the dry ingredient mixture and melted chocolate into the butter mixture until well combined and smooth.
07 - Divide the batter evenly between the prepared pans. For accuracy, use a kitchen scale to measure. Bake for 40-50 minutes until a toothpick inserted in the center comes out clean.
08 - Allow cakes to cool in pans for 10 minutes. Then remove from pans and place onto a wire cooling rack to cool completely.
09 - Cream the butter and powdered sugar using a mixer until light and fluffy. Gradually mix in the melted chocolate and cocoa powder until well combined, scraping down the sides of the bowl as needed. If too thick, add a small amount of milk. Set aside for 1 hour to firm up.
10 - Add melted chocolate to a piping bag or zipper bag with a small corner cut off. Pipe a heart shape onto parchment paper. Refrigerate until hardened.
11 - Divide the store-bought white frosting between two bowls. Add red food coloring to one portion until desired shade is achieved. Combine both white and red frosting in one piping bag to create a swirl effect.
12 - Use a large, sharp knife to flatten the tops of both cakes for even stacking.
13 - Place one cake layer on a turntable or flat serving surface. Spread a thick layer of chocolate frosting on top, then position the second cake layer over it.
14 - Place small pieces of parchment paper underneath the cake edges. Apply a thin layer of chocolate frosting all over the cake to seal in crumbs. Refrigerate for 30 minutes.
15 - Remove cake from refrigerator and apply a second, even layer of chocolate frosting, smoothing with an offset spatula. Refrigerate for another 30 minutes.
16 - Pipe the red and white frosting on top of the cake in your preferred design. Carefully place the chocolate heart on top of the cake as a final garnish.

# Notes:

01 - For best results, ensure all refrigerated ingredients are at room temperature before beginning.
02 - The cake layers can be made a day ahead and wrapped in plastic wrap until assembly.

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