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I know it's an over-the-top cliche, but there is just something iconic about the combination of roses, chocolate, and hearts, right? Well, get ready to be swept off your feet by these little Rose Spice Chocolate Heart Cakes because they're maybe the most romantic little morsels I've ever made. Super chocolatey with just a hint of rose and spice from my Rose Spice Blend, all wrapped up in an adorable little heart package. Yep, I'm in love, and I think you will be too.
Note: While I used this heart cakelette pan from Nordicware, this recipe would be just as delicious as cupcakes or even a large bundt. You'll lose out on the heart/rose/chocolate trifecta, but that will be forgiven with the first bite.
Rose Spice Chocolate Heart Cake
Ingredients
275 grams (1 1/4 cup) black coffee
342 grams (12 ounces) semi-sweet chocolate, roughly chopped and divided
114 grams (1/2 cup) butter
248 grams (1 1/4 cup) granulated sugar
150 grams (1 1/4 cup) flour
6 grams (1 teaspoons) baking soda
9 grams (1 tablespoon) Rose Spice Blend, divided
2 grams (1/2 teaspoon) kosher salt
2 large eggs, room temperature and lightly beaten
5 grams (1 tsp) vanilla extract
114 grams (½ cup) heavy cream
Dried rose petals for garnish (optional)
Directions:
Preheat oven to 350 F (325 F if using a convection oven). Generously grease your pan.
Heat the coffee, the butter, 114 grams (4 ounces) of the chocolate, and the sugar in a double boiler (or a medium heat-proof bowl set over a small saucepan with an inch or so of water), stirring regularly with a spatula until the mixture is smooth and the butter and chocolate have completely melted. Set aside to cool.
In a large mixing bowl, whisk together the flour, the baking soda, 6 grams (2 teaspoons) of the Rose Spice Blend, and the salt.
Once the chocolate mixture has cooled, whisk in the eggs and the vanilla.
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.
Pour the batter into the prepared cake pan, filling the cup(s) about 3/4 of the way. Bake 20-25 minutes or until a toothpick inserted in the center of the cake comes out clean. Allow to cool in the pan for AT LEAST 10 minutes before turning the cakes out onto a cooling rack to cool completely. (Make ahead: You can bake your cakes anywhere from a day ahead to a week ahead. If you bake them more than a day ahead, I suggest freezing them to maintain freshness. Freeze completely in a single layer before transferring to an airtight container.)
To make the chocolate ganache glaze, place the remaining 228 grams (8 ounces) of chocolate and the heavy cream in a double boiler (or a medium heat-proof bowl set over a small saucepan with about an inch of water) and heat, stirring regularly, until the chocolate has melted completely and the mixture is smooth. Remove from heat and stir in the remaining 3 grams (1 teaspoon) Rose Spice Blend. Spoon the ganache over the cakes. Garnish with rose petals, if desired.
* This recipe was adapted from this one by Nordicware.
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