Mini Heart Cake with Chocolate Mousse

Name: Mini Heart Cake with Chocolate Mousse
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; 1 cup heavy cream; 6 ounces dark chocolate, chopped; 2 tablespoons sugar; 1 teaspoon vanilla extract; Pinch of salt

Highlighted under: Golden Cooking

I just adore making these Mini Heart Cakes with Chocolate Mousse! They are the perfect delightful treat for special occasions or simply to satisfy my sweet tooth. Each bite offers a harmonious blend of rich chocolate and light, airy mousse that leaves you wanting more. The heart shape adds a charming touch that makes them ideal for sharing with loved ones. Plus, the preparation is surprisingly straightforward, making it a go-to recipe for both novice and seasoned bakers. Let's dive into this chocolate fantasy and create some sweet memories!

Created by

Camille Norwood

Last updated on 2026-01-06T12:57:34.876Z

When I attempted to make these Mini Heart Cakes, I realized that the trick to a perfect mousse lies in the whipping of the cream. I spent time mastering the right peaks, and let me tell you, it makes all the difference in texture! This recipe allows the chocolate to shine while maintaining a lightness that contrasts beautifully with the dense cake.

I found that adding a hint of espresso powder to the chocolate enhances its flavor, bringing out its richness. The heart shape makes it visually appealing and perfect for gifting. It's a dessert that delights the palate and the eyes!

        Why You'll Love This Recipe
        Rich chocolate flavor paired with fresh orange zest
Creamy texture that melts in your mouth
Perfect for celebrations or as a sweet indulgence

      

Understanding the Ingredients

The primary ingredient that gives these Mini Heart Cakes their delightful chocolate flavor is the unsweetened cocoa powder. By choosing a high-quality cocoa powder, you not only enhance the richness of the cakes but also ensure a deep color and aroma. For a twist, consider using Dutch-processed cocoa, which will add a smoother, less acidic taste. Just bear in mind that this may alter the final texture slightly since Dutch cocoa interacts differently with baking soda and powder.

Another key community ingredient is the heavy cream used in the chocolate mousse. Opt for a high-fat content cream to achieve that rich, silky texture. When whipping the cream, be cautious not to overbeat it; this can quickly turn your creamy topping into butter. Instead, stop once soft peaks form. It’s always a good idea to chill your mixing bowl and beaters before starting—this helps keep the cream cold and stabilizes its structure for the mousse.

Techniques for Perfect Cakes

When preparing your cake batter, mixing techniques matter to achieve fluffy, tender cakes. After beating the butter and sugar until light and fluffy, incorporate the eggs one at a time and mix until just combined. Overmixing at this stage can lead to tough cakes, as it develops the gluten in the flour. I recommend using a spatula or a wooden spoon to fold in the dry ingredients gently, along with the milk, until no streaks of flour remain; this will yield the best texture.

Baking the cakes at the right temperature is essential for achieving a pleasant rise and structure. Make sure to preheat your oven fully to 350°F (175°C) before placing the cakes in. Watch closely during the last few minutes of baking; the cakes should pull away from the edges of the hearts and have a springy top. If you notice the edges starting to darken too much, lower the temperature slightly to prevent burning while ensuring the centers cook through.

Ingredients

Cake

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

Chocolate Mousse

1 cup heavy cream
6 ounces dark chocolate, chopped
2 tablespoons sugar
1 teaspoon vanilla extract
Pinch of salt

Instructions

Steps

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease heart-shaped molds with butter and dust with cocoa powder. In a bowl, mix flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, beat sugar and butter until fluffy, then add eggs and vanilla. Gradually mix in the dry ingredients with milk until just combined.

Bake the Cakes

Pour the batter into the prepared molds and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the molds for about 10 minutes before transferring them to a wire rack.

Make the Chocolate Mousse

Melt dark chocolate in a heatproof bowl over simmering water. In another bowl, whip the heavy cream with sugar and vanilla until soft peaks form. Allow the chocolate to cool slightly, then fold it gently into the whipped cream until well blended.

Assemble the Cake

Once the cakes are completely cool, slice them in half horizontally. Place the bottom half of each cake on a plate and spoon a generous layer of chocolate mousse on top. Cover with the top half of the cake and spread additional mousse on the top. Chill in the fridge for at least 30 minutes before serving.

Enjoy Your Sweet Creation!

Pro Tips

For an added touch, garnish with chocolate shavings or fresh berries before serving!

Serving Suggestions

Once your Mini Heart Cakes are assembled and chilled, consider serving them with a garnish of fresh berries or a sprinkle of grated chocolate for added texture and visual appeal. Pairing with a light dusting of powdered sugar can also enhance the presentation while adding a touch of sweetness. If you're feeling adventurous, whip up a berry coulis or a drizzle of caramel sauce to elevate the dessert even further.

For a themed dessert table, try complementing these Mini Heart Cakes with a selection of small pastries or macarons. This will create a cohesive and beautiful display, ideal for celebrations, anniversaries, or Valentine’s Day. Each heart cake could also be served with a small scoop of vanilla ice cream on the side for a delightful contrast between hot and cold.

Storage and Make-Ahead Tips

These Mini Heart Cakes can be prepared a day in advance, making them perfect for any special occasion or surprise gathering. Once assembled, store them in the refrigerator in an airtight container to preserve their freshness and prevent the mousse from drying out. If you have any leftover cakes, they can be covered and kept in the fridge for up to three days, though they are best enjoyed within the first couple of days.

If you're looking to scale this recipe or prepare for a larger gathering, consider making mini cupcakes instead. This would reduce baking time to around 15-20 minutes and create an easily shareable format. The mousse can be made in larger batches too, just remember to whip the cream gradually as you increase the ingredient amounts to maintain texture.

Questions About Recipes

→ Can I make these cakes ahead of time?

Yes, you can prepare the cakes a day in advance and store them in the refrigerator. Just assemble with mousse on the day of serving for best results.

→ What if I don't have heart-shaped molds?

You can use regular round cake pans and cut them into heart shapes with a cookie cutter after they've cooled.

→ Can I substitute the chocolate?

Absolutely! You can use milk chocolate or white chocolate, but note that the flavor profile may change slightly.

→ How should I store leftovers?

Any leftovers can be stored in an airtight container in the refrigerator for up to three days.