Eggless Chocolate Mini Hearts | How to make Eggless Chocolate Mini Hearts

By Astha Mahajan  |  13th Jun 2017  |  
4.7 from 3 reviews Rate It!
  • Eggless Chocolate Mini Hearts, How to make Eggless Chocolate Mini Hearts
Eggless Chocolate Mini Heartsby Astha Mahajan
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About Eggless Chocolate Mini Hearts Recipe

Mini version of cakes

Eggless Chocolate Mini Hearts is a popular aromatic and delicious dish. You can try making this amazing Eggless Chocolate Mini Hearts in your kitchen. This recipe requires 900 minutes for preparation and 50 minutes to cook. The Eggless Chocolate Mini Hearts by Astha Mahajan has detailed steps with pictures so you can easily learn how to cook Eggless Chocolate Mini Hearts at home without any difficulty. Eggless Chocolate Mini Hearts is enjoyed by everyone and can be served on special occasions. The flavours of the Eggless Chocolate Mini Hearts would satiate your taste buds. You must try making Eggless Chocolate Mini Hearts this weekend. Share your Eggless Chocolate Mini Hearts cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Astha Mahajan for inputs. In case you have any queries for Eggless Chocolate Mini Hearts you can comment on the recipe page to connect with the Astha Mahajan. You can also rate the Eggless Chocolate Mini Hearts and give feedback.

Eggless Chocolate Mini Hearts

Ingredients to make Eggless Chocolate Mini Hearts

  • all purpose flour (maida)1Cup
  • butter 1/4 cup
  • Milk powder 1/2 cup
  • Cocoa powder 1tbsp
  • Powdered sugar 1/2 cup
  • Baking powder coated 1tsp
  • baking soda 1/2tsp
  • Coffee powder (heaped)1/8 tsp
  • Milk 1/2 cup
  • curd 1/4 cup
  • water 1/4 cup
  • Vanilla Essence 1/4tsp
  • Whipped cream for decoration
  • Heart shaped sprinkles.
  • Ganache Ingredients:
  • White chocolate chips – ¼ cup
  • Red colour 2-3 drops (I used Ameri red colour)
  • Heavy cream – ¼ cup(I used Amul fresh cream)
  • 1/2Tbsp butter

How to make Eggless Chocolate Mini Hearts

  1. Grease and dust the cake tin….process of applying a thin layer of butter to the tin and then coat it with maida is called grease and dust. This process ensures easy removal of cake.
  2. Take a square pan, apply butter all over the inside part of it, sprinkle Maida (I used the maida & cocoa mix) and rotate the pan as you rotate a steering wheel when you drive a car. Tap the pan on the back and dust off the excess flour Mix flour with baking powder, soda, coffee and cocoa powder and sieve it thrice.
  3. Take a bowl, add softened butter and sugar, beat until light.
  4. Now add milk powder and curd beat thoroughly. Add essence.
  5. Add sieved flour gradually with milk and water and fold the batter with the help of a spatula.
  6. Do not beat much at this point.Pour this batter into a greased cake tin and tap the pan twice on your kitchen counter to release air pockets.
  7. Preheat the oven at 180*, bake it for 30-35 minutes. To check, insert a toothpick in the middle of the cake if it comes out clean, it is done.
  8. Take it out from the oven, let it cool for 8-10 minutes in the pan and then invert it on the wire rack for about one hour and let it cool completely.
  9. Ganache: Chop the chocolate into tiny pieces. Make sure the chopped pieces are all of the same sizes so that it will all melt at the same time.
  10. Heat the cream in a saucepan or a microwave until you see tiny bubbles appearing around the edges. If using a microwave, as a general rule, keep for 30 seconds.
  11. Submerge all the chocolate pieces and let it stand for 5 minutes. After 5 minutes, start mixing the chocolate and cream together. Add the butter. Keep mixing until it all comes together as a smooth mixture.
  12. If there are pieces that have not melted, put it back in the microwave for 30 seconds and mix again until it is smooth. Once cool, use it if using for a glaze. Otherwise, cover it with a cling film and keep it refrigerated until it sets well and uses as needed.
  13. If refrigerating, bring it to room temperature before using.
  14. Decoration: When the cake is fully cooled cut it into the shape of mini hearts with the help of a cookie cutter.
  15. Place the mini cakes on a wire rack.Drizzle 2 tbsp of ganache or more so that cake is fully covered.
  16. Take some whipped cream into a piping bag with a small star nozzle, make cakes border.
  17. Put some heart shapes sprinkles on the sides.Mini chocolate hearts are ready

My Tip:

When cake is cool then use ganache.

Reviews for Eggless Chocolate Mini Hearts (3)

Rupsha Dasha year ago

Tooo good

Shoba Bharathraja year ago

Awesome cakes,,,:ok_hand::ok_hand:

Tanya Chauhana year ago


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