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 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon baking powder; 1/2 teaspoon vanilla extract; 1/4 teaspoon salt; 200g dark chocolate, chopped; 3 large eggs; 2 tablespoons granulated sugar; 1 cup heavy cream; 1 teaspoon vanilla extract

Highlighted under: Simple Baking Collection

I am absolutely thrilled to share my recipe for Mini Heart Cake with Chocolate Mousse. This delightful dessert is not only visually appealing with its charming heart shape but also a pleasure to eat. Each bite combines the richness of chocolate with the lightness of mousse, making it an exceptional treat for any occasion. Whether you're celebrating a special day or just want to indulge in something sweet, this cake will impress your guests and satisfy your cravings. Let's dive into this delectable creation!

Created by

Serena Whitaker

Last updated on 2026-01-13T03:29:36.184Z

Making this Mini Heart Cake with Chocolate Mousse was an adventure that turned into a delightful experience. The process of creating the mousse from scratch taught me the importance of using high-quality chocolate, as it truly elevates the flavor. I experimented with different types, and I must say that dark chocolate gave it a rich depth that was irresistible!

While assembling the cake, I discovered the joy of decorating with simple ingredients. A sprinkle of cocoa powder and a few raspberries on top transformed it into a stunning centerpiece. It's these little details that make a big difference, ensuring every bite is as beautiful as it is delicious.

Why You'll Love This Recipe
Rich chocolate flavor balanced beautifully with airy mousse
Cute heart shape perfect for expressing love and affection
Versatile dessert ideal for special occasions or everyday enjoyment

Understanding the Ingredients

The heart of the Mini Heart Cake lies in its ingredients, each contributing to the overall flavor and texture. Unsweetened cocoa powder is essential not only for the rich chocolate flavor but also for the cake's moistness. Choose a high-quality cocoa powder for the best results, as it will increase the depth of flavor. Additionally, the combination of unsalted butter and granulated sugar creates that light and fluffy texture we aim for, allowing your cake to rise beautifully.

When it comes to the chocolate mousse, selecting the right dark chocolate is crucial. Aim for chocolate that contains at least 70% cocoa for a robust, rich mousse. This type of chocolate melts smoothly and balances out with the cream, resulting in a creamy texture that's both indulgent and airy. Remember that the quality of the chocolate directly affects the final taste, so don't skimp here.

Mastering the Baking Technique

To ensure your cake bakes evenly, it's important to preheat your oven thoroughly before placing the cake pans inside. Investing in an oven thermometer can help confirm that your oven maintains the correct temperature. Once you've creamed the butter and sugar, incorporating the eggs one at a time ensures they bind well with the mixture, which is vital for achieving a stable cake structure. You want to see a light and airy batter before adding the dry ingredients.

When mixing the dry ingredients, take care not to overmix the batter after adding them to the wet mixture. Overmixing can lead to a dense cake rather than the desired light texture. It's also beneficial to rotate the pans halfway through baking to enhance even cooking and achieve golden edges, pulling them out when a toothpick inserted in the center comes out with a few moist crumbs rather than clean.

Ingredients

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 baking powder
1/2 teaspoon vanilla extract
1/4 teaspoon salt

For the Chocolate Mousse

200g dark chocolate, chopped
3 large eggs
2 tablespoons granulated sugar
1 cup heavy cream
1 teaspoon vanilla extract

Instructions

Prepare the Cake

Preheat the oven to 350°F (175°C). Grease and flour heart-shaped cake pans. In a bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Mix in the milk and vanilla extract.

Mix Dry Ingredients

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

Bake the Cake

Divide the batter evenly between the heart-shaped pans and bake for 25 minutes or until a toothpick comes out clean. Allow to cool completely.

Make the Chocolate Mousse

Melt the dark chocolate in a heatproof bowl over simmering water. In another bowl, beat the eggs with sugar until thick and pale. Fold the melted chocolate into the egg mixture.

Whip the Cream

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the chocolate mixture until fully incorporated.

Assemble the Cake

Once the cakes are cool, place one layer on a serving plate. Spread a generous layer of chocolate mousse over the cake and top with the second layer. Cover the cake with more mousse and refrigerate for at least an hour before serving.

Pro Tips

For an extra touch, you can drizzle melted chocolate on top of the cake before serving. Fresh berries also make a beautiful garnish, enhancing both flavor and presentation.

Storage and Make-Ahead Tips

The Mini Heart Cake can be made ahead of time, making it a great option for parties or special occasions. Once assembled, cover the cake with plastic wrap and store it in the refrigerator for up to two days. This will also allow the flavors to meld beautifully. If you need to store it longer, consider freezing the unassembled layers and mousse separately. They can last up to three months in the freezer. When ready to serve, thaw the layers in the refrigerator overnight before assembling.

To maintain the integrity of the cake when freezing, wrap each layer tightly in plastic wrap and then in aluminum foil. This prevents freezer burn and keeps the cake moist. For the mousse, make sure it's thoroughly cooled before transferring it into an airtight container to avoid any separation during storage.

Serving Suggestions

Presentation is key when serving this Mini Heart Cake. For a romantic touch, consider dusting the top with cocoa powder or powdered sugar right before serving. Fresh berries, such as raspberries or strawberries, add a splash of color and a refreshing tartness that cuts through the richness of the chocolate mousse. Additionally, a dollop of whipped cream can enhance the experience further.

Feel free to customize the mousse by adding flavors, like a splash of espresso or a hint of orange zest, which can elevate the dessert and intrigue your guests. For those with dietary restrictions, you can substitute the eggs in the mousse with aquafaba for a vegan option, ensuring everyone can enjoy this delightful treat.

Questions About Recipes

→ Can I use different types of chocolate for the mousse?

Absolutely! While dark chocolate gives a rich flavor, you can experiment with milk or white chocolate for a different taste.

→ How long can I store the cake?

The Mini Heart Cake can be stored in the refrigerator for up to 3 days. Just make sure to cover it well to keep it fresh.

→ Is this cake suitable for special dietary needs?

This recipe contains gluten and dairy but can be adapted using gluten-free flour and dairy substitutes if necessary.

→ Can I make the mousse ahead of time?

Yes! You can prepare the mousse a day before and keep it refrigerated. Just assemble the cake when you're ready to serve.