Mini Heart-Shaped Chocolate Bites

Preheat oven to 350 degrees F or 180 degrees centigrade. Grease and flour or line with aluminum foil or parchment paper and grease and flour with cocoa powder a 13X9X2 inch pan; keep aside.

In a large mixing bowl, add whole wheat flour, cocoa powder, baking soda, sugar, coffee powder and salt. Sift or mix with a wire whisk to aerate the mixture well.

To this dry mixture, add all the wet ingredients: oil, cold water, vanilla essence and lastly vinegar. Fold with a spoon or silicone spatula just until the batter is smooth. Do not over mix.

Pour batter into prepared pan and level with an offset spatula or spoon. Bake 20 to 25 minutes or until a toothpick inserted in center of cake comes out clean; maybe with a few crumbs attached.

Remove from oven and after cooling for 10 minutes in pan, over turn on to a parchment paper lined- cooling wire rack, right side up to cool completely. While the cake is cooling, let us make the ganache.

In a saucepan, heat cream on low heat until it you see bubbles on the side and the mixture is hot; do not bring to a boil! Remove from heat and tip in the chopped chocolate and give a gentle mix.

Leave it aside for 5 minutes to allow the chocolate to soften and melt. After 5 minutes, mix with a spatula to form a smooth, satiny, creamy chocolate ganache.

Once the cake is cool, cut into mini heart shapes with a heart shaped cookie cutter. After the ganache has cooled a bit; about 10 minutes or so, gently, spoon it over each chocolate cake heart.

Sprinkle edible silver balls and serve immediately.