Mocha Lotta Love Cae Assembly
 
Prep time
Total time
 
Author:
Serves: 18
Ingredients
  • chocolate cake hearts or cupcakes
  • mocha frosting
  • chocolate ganache
  • 1 cup white chocolate, melted*
  • sprinkles
Instructions
  1. Place the frosting into a piping bag fitted with anicing filling tip (Wilton 230)
  2. Fill the hearts from the bottom by gently squeezing the frosting into the center, right and left rounded tops of the heart and tip of the heart. While holding the cake you should be able to tell when it becomes full**
  3. Place the filled hearts onto a parchment lined tray and freeze for up to 2 hours before dipping in ganache. You must freeze the cakes before dipping so they don't break off into the ganache when dipped
  4. With the warm ganache, dip the tops of the frozen heart cakes (or cupcakes) into the ganache. If needed, use an offset spatula, spread the ganache evenly across the top of the cake to create a smooth, flat layer and cleaning up the edges as needed
  5. Let the ganache set a few minutes before drizzling with white chocolate or adorning with sprinkles
  6. Serve immediately or keep at room temperature for 2-3 days
Notes
* Melt the white chocolate using the same method as creating the ganache (omitting heavy cream and coffee). Place all the white chocolate in a saucepan over low heat. Stir continuously until fully melted. Pour the melted chocolate into a piping bag and snip a bit of the tip off to easily drizzle onto the cakes.
** If using cupcakes, simply fill as you would normally and freeze the cupcakes for at least 2 hours before dipping the tops into the ganache
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/mocha-lotta-love-cakes/