Mini Heart Cake with Chocolate Ganache

Name: Mini Heart Cake with Chocolate Ganache
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup heavy cream; 8 ounces semisweet chocolate, chopped; 1 tablespoon unsalted butter

Highlighted under: Golden Cooking

I can't express how delighted I am to share this Mini Heart Cake with Chocolate Ganache recipe with you! It's not just visually appealing, but it also bursts with flavor that brings a sense of joy to any occasion. I love that it combines the richness of chocolate with the tender texture of sponge cake, making it the perfect treat for loved ones or a personal indulgence. With just a few simple steps, you can create an exquisite dessert that is guaranteed to impress anyone who takes a bite.

Created by

Camille Norwood

Last updated on 2026-01-05T17:33:34.704Z

When I first devised this Mini Heart Cake recipe, I wanted to create something that was both cute and exceptionally delicious. The idea struck me during a recent celebration where everyone swooned over the desserts. I decided to incorporate rich chocolate ganache to give it a glossy finish and added a touch of vanilla to the cake base for a delightful contrast.

As I perfected the recipe, I realized the importance of allowing the ganache to cool slightly before pouring it over the cake. This also allows it to set just the right amount, creating a beautiful drip effect around the edges that elevates the overall presentation. Each slice reveals layers that look as good as they taste!

        Why You'll Love This Recipe
        Decadent chocolate ganache that drapes beautifully over the cake
Individual heart shapes make it perfect for sharing with loved ones
A delightful mix of textures that creates a melt-in-your-mouth experience

      

Tips for Perfect Cake Layers

When preparing your cake batter, be careful not to overmix once you combine the wet and dry ingredients. Overmixing can lead to dense layers instead of the light, tender texture we want in a sponge cake. Mix just until you see no dry flour left, and you'll achieve that fluffy mouthfeel that pairs perfectly with the rich chocolate ganache.

For even baking, ensure your oven is fully preheated before placing the cakes in. Use an oven thermometer to check for hot spots; this can prevent uneven baking. If you notice the edges browning too fast, you can cover the pans loosely with aluminum foil halfway through baking to maintain moisture and avoid over-baking.

Understanding Ganache Consistency

The key to a silky-smooth ganache lies in the ratio of chocolate to cream. For this recipe, using 8 ounces of semisweet chocolate creates a decadent ganache that sets nicely when cooled. If you prefer a softer ganache, you could reduce the amount of chocolate slightly. Just keep in mind that this may affect the overall draping effect on your cake.

To achieve a glossy finish, adding a tablespoon of unsalted butter to the ganache not only enhances the shine but also enriches the flavor. Make sure to stir it in while the ganache is still warm until fully melted. If your ganache cools too much and is difficult to pour, gently warm it over low heat until it reaches a pourable consistency again.

Ingredients

Gather these ingredients to create your delightful Mini Heart Cake:

For the Cake

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup milk
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

For the Ganache

1 cup heavy cream
8 ounces semisweet chocolate, chopped
1 tablespoon unsalted butter

Be sure to have all your ingredients ready before you start!

Instructions

Follow these steps to whip up your Mini Heart Cake:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour heart-shaped cake pans. In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.

Combine Dry Ingredients

In a separate bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Bake the Cakes

Pour the batter evenly into the prepared cake pans. Bake for about 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack.

Make the Ganache

In a saucepan over medium heat, bring the heavy cream just to a simmer. Remove from heat and stir in the chopped chocolate until melted and smooth. Mix in the butter for a glossy finish.

Assemble the Cake

Once the cakes have cooled completely, place one layer on a serving plate. Pour a generous layer of ganache over the top. Add the second layer and pour more ganache on top, allowing it to drip down the sides for an elegant effect.

Let the ganache set for a few minutes before slicing and serving!

Pro Tips

For extra decoration, add sprinkles or edible flowers on top of the ganache. Chilling the cake slightly before slicing helps achieve cleaner cuts.

Storing and Reheating

Once your Mini Heart Cake with Chocolate Ganache is assembled, it can be stored in the refrigerator for up to four days. To maintain the cake's moisture, cover it with plastic wrap or a cake dome. I recommend allowing it to come to room temperature before serving for the best flavor and texture experience.

If you're planning to make it ahead, the cake layers can be baked and frozen for up to a month. Just wrap them tightly in plastic wrap and place them in an airtight container. When ready to use, thaw in the refrigerator overnight and proceed with the ganache and assembly.

Serving Variations

Consider serving the Mini Heart Cake with fresh berries or a scoop of vanilla ice cream to balance the richness of the chocolate. A sprinkle of sea salt over the ganache can also enhance the chocolate flavor while adding an elegant touch to your presentation.

For a unique twist, try adding a layer of your favorite fruit preserves between the cake layers for a burst of flavor that complements the chocolate beautifully. Raspberry or strawberry preserves work exceptionally well, providing a nice contrast to the rich ganache.

Questions About Recipes

→ Can I use a different shaped cake pan?

Absolutely! This recipe works well in round or square pans; just adjust baking time accordingly.

→ How do I store leftover cake?

Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.

→ Can I make the ganache ahead of time?

Yes! You can prepare the ganache a day in advance and store it in the refrigerator. Just reheat gently before using.

→ Is it possible to make this cake gluten-free?

Yes! Substitute all-purpose flour with a gluten-free blend suitable for cakes.