These look absolutely pro! Nobody will know they're easy to make.
So I know these cute little mini cakes look a little, well challenging, but I promise – you can make these!
And you really should. Valentine’s Day is right around the corner and whether you have a sweetheart this year or you're going solo, you NEED these cakes (just a thought here, but chocolate can be a great way to win over that someone special’s heart).
We saw these delicious cakes at Oh Sweet Day and thought they'd be just perfect for Valentine's Day. And they are! I mean, chocolate shards, raspberries, chocolate cake (we made our version even easier by using cake mix) and loads of delicious frosting – what’s not to love here?
So let's just get right down to it. Grab your ingredients. You only need a few, because my girl Betty C is making this Valentine’s Day crazy convenient and easy.
Line a jellyroll pan with parchment paper and spray with cooking spray. Prep the chocolate cake and pour the batter into the prepared pan. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Lay a sheet of parchment down on a clean counter. Invert the sheet cake onto the piece of parchment. Allow the cake to cool.
Then, using a 3-inch round cookie-cutter, cut 12 circles out of the cake. Place four of the cake circles on four different serving plates.
Meanwhile, melt the chocolate over a double broiler until completely melted and smooth. Line a cookie sheet with parchment paper and spread the melted chocolate in a thin layer over the paper. Place the pan in the freezer to harden.
Once the chocolate is hard, break it into shards. Store in the freezer until ready to use.
Frost the top of each bottom circle with frosting and then top with raspberries.
Repeat with the remaining cake layers until you have four (three layer) cakes. The top layer of cake should be left unfrosted.
Remove the sheet of chocolate from the freezer and break it into shards. Smear a small amount of frosting on the back of the shards and place them around the sides of the cakes.
To finish, top off each cake with the raspberry preserves.
The cakes can be stored in the fridge for up to one day.
When ready to serve, dollop each cake with whipped cream and a raspberry.
So impressive! So very good!