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closeup image of an individual serving of red velvet cake with the center cut open to show the cream cheese mousse

Mini Red Velvet Valentine's Cakes

Individual red velvet cakes with cream cheese mousse and chocolate icing.
5 from 32 votes
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Prep Time 45 minutes
Cook Time 20 minutes
Resting Time 2 hours
Total Time 3 hours 5 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 498 kcal

Equipment

Ingredients
 
 

Cake

  • 1 Box Red Velvet Boxed Cake Mix

Cream Cheese Mousse

  • 2 teaspoons Powdered Gelatin
  • 3 Tablespoons Cold Water (to dissolve gelatin)
  • ¾ Cup Cream Cheese, room temperature
  • ¼ Cup Granulated Sugar
  • 1 Cup Heavy Cream

Chocolate Ganache Icing

  • 1½ Cups Bittersweet chocolate chips
  • 4 Tablespoons Unsalted butter softened
  • ¾ Cup Heavy Cream

Instructions
 

Red Velvet Cake

  • Prepare a 9" x 13" sheet pan by greasing or lining with parchment paper or a silicone baking mat.
  • Mix and bake the red velvet cake per instructions on the manufacturer's box. After baking, cool cake completely.
    1 Box Red Velvet Boxed Cake Mix
  • Using a 2 ¼" cookie cutter, cut out 12 discs from the red velvet cake. Set aside.

Cream Cheese Mousse

  • Sprinkle gelatin over cold water. Set aside for later
    2 teaspoons Powdered Gelatin, 3 Tablespoons Cold Water
  • Place heavy whipping cream in a separate bowl and whip to medium peaks. Place whipped cream in the refrigerator until ready to use.
    1 Cup Heavy Cream
  • Place cream cheese and granulated sugar in a mixing bowl and mix together until combined and no lumps of cream cheese remain.
    ¾ Cup Cream Cheese, room temperature, ¼ Cup Granulated Sugar
  • Melt gelatin until just slightly warm. Stir into cream cheese mixture.
  • Add whipped cream to cream cheese mixture and fold until completely incorporated.

Fill Silicone Molds

  • Place the silicone half sphere molds on a sheet pan.
  • Fill each silicone cavity ¾ full with the cream cheese mousse. Press a red velvet cake disc on top of the cream cheese mousse.
  • Place in the freezer for 2 hours or until the mousse is set.

Chocolate Ganache

  • Place chocolate and softened butter in a heat proof bowl.
    1½ Cups Bittersweet chocolate chips, 4 Tablespoons Unsalted butter
  • Bring ¾ cup heavy cream to a low boil and pour over chocolate/butter. Let set for 5 minutes to allow chocolate and butter to soften.
    ¾ Cup Heavy Cream
  • After 5 minutes, stir the chocolate, butter and cream until smooth. If lumps remain, heat in the microwave at 50% power for 20 seconds and stir until smooth. Repeat as needed.

Finish Cakes

  • Remove the cakes from the silicone molds and place on a cooling rack. The cakes should easy pop out by pushing up on the bottom of the mold. Allow cakes to defrost for 20 minutes before pouring ganache.
  • Pour ganache over each cake making certain to cover the entire dome.
  • Refrigerate cakes until chocolate has set and decorate as desired.

Nutrition

Calories: 498kcalCarbohydrates: 44gProtein: 6gFat: 35gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 65mgSodium: 385mgPotassium: 292mgFiber: 3gSugar: 28gVitamin A: 827IUVitamin C: 0.2mgCalcium: 105mgIron: 3mg
Keyword mini red velvet cakes, valentine's day desserts
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