The Silkiest Poured Chocolate Ganache with a Sweet and Tart Raspberry Compote and Glaze to compliment the Moist Crumb of the Mini Chocolate Cakes making it one of the Best Desserts!

Raspberry Glazed Mini Chocolate Cakes | URBAN BAKES

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 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 chocolate ganache!

Do you see that shiny coat over the heart-shaped cakes? Isn’t it a beauty?

To add a vibrant color and sweet-tart flavor to fit the occasion, 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 raspberry glaze, respectively. If adding raspberries is not your thing, it’s optional but highly recommended. Feel free to 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!

If you enjoyed this recipe, consider commenting & rating below. I love to see your feedback and help answer any questions. Don’t forget to check below for related recipes.

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Raspberry Glazed Mini Chocolate Cakes

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Author: URBAN BAKES
Total Time: 1 hour, 15 minutes
Yield: 12 1x
Diet: Vegetarian

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Description

The Silkiest Poured Chocolate Ganache with a Sweet and Tart Raspberry Compote and Glaze to compliment the Moist Crumb of the Mini Chocolate Cakes making it one of the Best Desserts!

Instructions

CAKES: Heat oven to 350°F (175°C). Grease and flour bottom and sides of 10 to 12 mini cake wells; 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 mix until well combined. Add flour-mixture and whisk until smooth. Pour batter into each mini cake well up to 3/4 full.
Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out clean or with a few dry crumbs. Allow mini cakes to cool in the pan for 5 minutes before transferring them onto a wire rack to cool to room temperature before adding the ganache and raspberry glaze.
GANACHE: In a small saucepan, bring baking chips and heavy cream to a boil, stir until mixture is well blended. Remove from heat and set aside to thicken.
COMPOTE & GLAZE: In a small saucepan, mash raspberries and mix in granulated sugar with water; 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 lightly separating the flesh from the juice. Avoid pressing onto the flesh to extract all of the juice. The flesh will be used as a compote filling and the liquid for the glaze.
To make the glaze, stir 1 cup of powdered sugar to the raspberry juice and mix until smooth. Stir in remaining 1/2 cup of powdered sugar, a 1/4 cup at a time, if a thicker glaze is desired.
ASSEMBLY: Once mini cakes are cooled, if a small well did not exist within the baking pan, create a well in the center of each cake by removing a small amount of cake. Insert about 1/2 to 1 teaspoon of raspberry compote.
Place cakes over a wire rack with a rimmed baking sheet or plate underneath to catch any drippings. Pour ganache over each cake and leave to dry or chill in the fridge until set, about 10 minutes before drizzling the glaze.
Meanwhile, pour glaze into a pastry bag, twist to seal closed, and cut the tip of the bag to create a small hole. Drizzle the tops with the raspberry glaze. Best served at room temperature. ENJOY!

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Cake
Cuisine: American