Mini Heart Cake with Chocolate Mousse

Name: Mini Heart Cake with Chocolate Mousse
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk; 1 tsp baking powder; 1/4 tsp salt; 200g dark chocolate, chopped; 1 cup heavy cream; 2 tbsp granulated sugar; 1 tsp vanilla extract; 1/2 cup egg whites (about 4 large eggs)

Highlighted under: Classic Inspiration

I absolutely adore creating desserts that are both delightful and visually appealing. This Mini Heart Cake with Chocolate Mousse is a perfect example. Each heart-shaped cake is filled with rich, creamy chocolate mousse that pairs beautifully with a light sponge base. Whether it's for a special occasion or just to treat myself, I find that the love put into these mini cakes makes all the difference. They are elegant, easy to make, and provide a wonderful centerpiece for any gathering.

Created by

Nell Abernathy

Last updated on 2026-01-13T04:31:35.335Z

When I first made this Mini Heart Cake with Chocolate Mousse, I was surprised at how simple it is to create a show-stopping dessert. The secret lies in the light, airy texture of the chocolate mousse and the moistness of the sponge. I focused on using high-quality chocolate for the mousse, which made a world of difference in flavor. Each layer complements the other beautifully.

The heart shape adds a personal touch that’s perfect for showing affection, whether it's for a loved one or simply to spoil myself. I also discovered that adding a hint of vanilla to the sponge elevates the overall taste. Start with the mousse as it needs some time to chill, and your cakes will come together in no time!

        Why You'll Love This Recipe
        Decadent and creamy chocolate mousse filling
Beautifully presented in heart shapes, perfect for any occasion
Easy to follow steps with impressive results

      

Understanding the Ingredients

The foundation of this Mini Heart Cake lies in the quality of its ingredients. All-purpose flour provides structure, while the softened unsalted butter adds richness and moisture. Using eggs at room temperature helps to create a smoother batter that can incorporate air more effectively, which is crucial for achieving a light sponge. Be sure to measure your ingredients accurately; using too much flour can lead to a dense cake, while too little sugar may hinder the flavor profile.

For the chocolate mousse, the choice of dark chocolate is vital. A higher cocoa content will yield a richer taste, so I recommend using chocolate that is at least 70% cocoa for a deeper flavor. When melting the chocolate, be cautious of overheating, as it can seize up. I prefer using a double boiler, but if you opt for a microwave, heat in short bursts of 20 seconds, stirring in between until smooth.

Egg whites contribute to the lightness of the mousse. Ensure your mixing bowl is completely free of grease, as any fat can prevent the whites from whipping up properly. When folding the egg whites into the chocolate mixture, do so gently to maintain as much air as possible; this gives the mousse its airy texture.

Techniques for Success

The baking process is crucial to achieve the perfect heart cake. When filling your mini pans, avoid overfilling to allow room for the cakes to rise without overflowing. Keep an eye on them in the last few minutes of baking; they are done when they spring back to the touch and a toothpick comes out clean. Letting the cakes cool in the pan for a short time is key, as it helps them set and avoid crumbling when flipped onto a wire rack.

When assembling the cakes, ensure they are thoroughly cool; warm cakes can cause the mousse to melt, resulting in a messy presentation. I suggest using a serrated knife for the horizontal cuts to create clean layers. For the frosting, an offset spatula works wonders in spreading the mousse evenly across the surfaces.

If you want to add a personal touch, consider incorporating flavors like espresso, orange zest, or a splash of liqueur into the mousse. These additions can enhance the overall flavor complexity and make your heart cakes truly unique.

Ingredients

For the Cake:

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

For the Chocolate Mousse:

200g dark chocolate, chopped
1 cup heavy cream
2 tbsp granulated sugar
1 tsp vanilla extract
1/2 cup egg whites (about 4 large eggs)

Instructions

Prepare the Cake Batter

In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. In another bowl, combine the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet mixture, alternating with the milk, until just combined.

Bake the Cakes

Preheat your oven to 350°F (175°C). Grease and flour mini heart-shaped cake pans. Pour the batter into the prepared pans, filling each about two-thirds full. Bake for about 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Make the Chocolate Mousse

Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave. In a separate bowl, whip the heavy cream with sugar and vanilla until soft peaks form. In another bowl, beat the egg whites until soft peaks form. Fold the melted chocolate into the whipped cream gently, then fold in the egg whites until fully incorporated.

Assemble the Cakes

Once the cakes are completely cool, cut them in half horizontally. Fill each layer with a generous amount of chocolate mousse, stacking them back together. Use the remaining mousse to frost the tops and sides of the cakes. Chill in the refrigerator for at least 30 minutes before serving.

Pro Tips

For a fun twist, you can add some orange zest into the mousse for a hint of citrus flavor that pairs wonderfully with chocolate.

Storage and Make-Ahead Tips

This Mini Heart Cake can be made ahead of time, making it a great option for busy occasions. Once assembled and chilled, leftovers can be stored covered in the refrigerator for up to three days. If you prefer, you can freeze the cakes before frosting. Wrap them tightly in plastic wrap and aluminum foil; frozen cakes maintain their quality for up to a month. Just be sure to thaw them in the fridge before frosting and serving.

When storing the chocolate mousse, keep it in an airtight container to prevent it from absorbing odors from the fridge. If you notice that the mousse has thickened too much upon chilling, your cakes may become difficult to slice. In that case, you can whip a little extra cream and fold it into the mousse to restore its creamy texture just before use.

For presentation, consider garnishing the cakes with fresh berries or edible flowers when serving. Not only do these add visual appeal, but they also provide a refreshing contrast to the rich chocolate flavor.

Variations to Try

If you're looking to mix up this recipe, consider experimenting with different cake flavors. A vanilla or chocolate madeira cake can serve as a delightful base instead of the traditional sponge. Alternatively, for a gluten-free version, you can swap the all-purpose flour with a 1:1 gluten-free flour blend. Just be mindful that the texture may vary slightly, so adjust the baking time accordingly.

For an even more indulgent treat, you might add layers of fruit preserves, such as raspberry or cherry, between the cake layers and mousse. This adds a wonderful tartness that complements the rich chocolate perfectly.

If you're short on time, you can also create mini heart cakes in a different form by using a ready-made chocolate mousse mix or using store-bought cake or brownie bases. Just be sure to follow the adaptation instructions carefully to maintain the heart shape and overall appeal.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can prepare the cakes and mousse a day before and assemble them just before serving.

→ What type of chocolate should I use?

Opt for high-quality dark chocolate with at least 70% cocoa for the best flavor.

→ Can I substitute ingredients?

You can use gluten-free flour instead of all-purpose flour and a dairy-free cream for a vegan option.

→ How should I store leftovers?

Store any leftover mini cakes in an airtight container in the refrigerator for up to 3 days.