5-Minute Chocolate Covered Cherry Mini Cake for Two
This beautiful chocolate covered cherry mini cake in the shape of a heart with a maraschino cherry frosting is simple, sweet, and perfect for a quick Valentine’s Day dessert or anytime you're craving chocolate.
Servings: 2
Ingredients
Chocolate Cherry Cake:
- 15 g (1 tbsp) coconut oil or butter
- 28 g (2 tbsp packed) brown sugar
- ¼ tsp vanilla
- 42 ml (3 tbsp) whole milk or any kind like plant-based milk
- 30 g (¼ cup) all-purpose flour
- 7 g (1½ tbsp) cocoa powder
- ⅛ tsp salt
- ⅛ tsp baking powder
- 1½-2 tbsp chocolate chips or mini chocolate chips minis provide a milder chocolate flavor
- 2 tbsp (6) chopped maraschino cherries
Cherry Frosting:
- 14 g (1 tbsp) butter softened
- 30 g (¼ cup) powdered sugar more for thicker consistency
- 2 tsp maraschino cherry juice
- 2-3 drops red gel or liquid food coloring
- 1 tbsp (3) chopped maraschino cherries
- 1 tbsp chocolate shavings , mini chocolate chips, or chopped chocolate for decoration
Instructions
Make Chocolate Cherry Cake
- Grease a 500 ml / ½ quart / 2-cup microwavable-safe dish with butter or cooking spray and spread it around the dish. Line with 2 cross strips of overhanging parchment paper to sit flush with the dish.Shortcut Tip: If eating directly out of the dish without shaping into a heart, etc., eliminate greasing and lining with paper.
- In a small bowl, add the coconut oil or butter and melt it completely in the microwave ~30 seconds. Stir in brown sugar, vanilla, and milk until well blended and sugar is dissolved.Shortcut Tip: Use one microwavable-safe dish to mix and bake everything!
- In another small bowl, add flour, cocoa powder, salt, and baking powder. Use a fork or mini whisk to stir well eliminating lumps.Shortcut Tip: Add the dry ingredients directly to the wet ingredients all in the same bowl, but eliminating lumps might be more difficult.
- Whisk flour mixture into the milk mixture. Fold in chocolate chips and maraschino cherries.
- Spoon mixture into prepared baking dish and spread out evenly. Heat on high in the microwave for 1:20.Shortcut Tip: Eliminate transferring the batter if mixing and baking all in the same bowl.
- Remove the baking dish and allow the cake to cool ~1- 2 minutes.
- Lift overhanging parchment paper to remove the cake and place on a cooling rack.Shortcut Tip: If eating directly from the dish, enjoy immediately or add a scoop of your favorite ice cream.
Make Cherry Frosting
- In a small bowl, whisk together softened butter and powdered sugar.
- Pour in 2 tsp cherry juice. Whisk until desired frosting consistency adding more juice or powdered sugar as needed. Add 2-3 drops of red food coloring and stir. Fold in chopped cherries. Refrigerate until ready to frost the cake.
Assemble & Decorate
- Once the cake has cooled, use a large heart-shaped cookie cutter or free-hand a heart shape using a knife to cut out a large heart. Place the cake on a serving plate.Shortcut Tip: Frost the cake in the baking dish and enjoy!
- Frost the top of the cake leaving the cake sides bare to see the chocolate cake with dots of cherries and chocolate. Sprinkle on shaved chocolate, mini chocolate chips, or chopped chocolate. Serve & enjoy or prepare a couple of hours before eating it and store it in the fridge.
Video
Notes
*Make the cake as directed for an elegant dessert. Use the shortcut options for an easier, quicker dessert any day of the week or anytime you're craving a homemade dessert for 1 or 2 people.
*Eat immediately or store in the fridge covered for several days.
*Instead of frosting, top the cake with your favorite ice cream.