Mini Heart Cake with Chocolate Mousse

Name: Mini Heart Cake with Chocolate Mousse
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup unsweetened cocoa powder; 1/2 tsp baking powder; 1/4 tsp salt; 1/4 cup unsalted butter, melted; 2 large eggs; 1/2 tsp vanilla extract; 1/3 cup milk; 200g dark chocolate, chopped; 2 tbsp unsalted butter; 3 large eggs, separated; 1/4 cup granulated sugar; 1/2 tsp vanilla extract; 1 cup heavy cream; Fresh raspberries; Mint leaves; Powdered sugar

Highlighted under: Cozy Recipes

I love creating desserts that not only taste amazing but also bring joy to those I share them with. This Mini Heart Cake with Chocolate Mousse is a perfect example. Its rich, velvety chocolate mousse filling enveloped in a soft cake is a showstopper for any occasion. I've enjoyed making these little treats for anniversaries and special celebrations, and they never fail to delight. The heart shape adds a personal touch that makes it feel extra special, whether it's for someone you love or just a treat for yourself.

Created by

Juniper Hale

Last updated on 2026-01-13T03:45:36.780Z

When I first attempted this Mini Heart Cake, I was thrilled by how easy it felt to create such an elegant dessert. The gooeyness of the chocolate mousse paired perfectly with the soft, moist cake, making each bite a heavenly experience. To elevate the flavors, I recommend adding a touch of espresso powder to the mousse; it enhances the chocolate richness without overwhelming it.

Over time, I've found that chilling the mousse for about an hour before filling the cakes helps it set beautifully. This prevent any spills or leaks, ensuring a clean slice when you serve them. Plus, garnishing with fresh berries or mint leaves adds a lovely contrast and makes for a stunning presentation!

        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

      

The Key to a Fluffy Cake

To achieve a light and fluffy mini heart cake, it's crucial to incorporate the ingredients correctly. Start by ensuring your butter is melted but not hot when combining it with other ingredients. This helps maintain an even batter consistency. Overmixing right after integrating the wet and dry ingredients can lead to denser cakes as it develops gluten. Mix just until you see no dry flour; this also applies when folding in your egg whites later on.

Using room temperature eggs can significantly enhance your cake's texture. When eggs are at room temperature, they emulsify better with the batter, yielding a moister cake. If time is short, you can submerge cold eggs in warm water for about ten minutes. Don't skip on greasing your molds properly; even non-stick pans can benefit from a light coating to ensure a clean release.

Mastering Chocolate Mousse

The chocolate mousse is the star of this dessert, so choosing high-quality dark chocolate is essential. Aim for at least 60-70% cocoa content for a rich flavor that contrasts beautifully with the cake. While melting the chocolate and butter, do it over low heat or in a microwave at short intervals (20-30 seconds) to prevent burning. The chocolate mixture should be glossy and smooth before folding in other components.

When beating your egg whites, clean and dry your mixing bowl and beaters thoroughly to avoid any grease, which can prevent achieving stiff peaks. If you're looking for a lighter mousse, you can use double the amount of whipped cream, but don’t forget to balance it by reducing the richness of the chocolate slightly to prevent overpowering sweetness.

Ingredients

Gather all your ingredients before starting the preparation to ensure a smooth baking process.

For the Cake:

1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/4 tsp salt
1/4 cup unsalted butter, melted
2 large eggs
1/2 tsp vanilla extract
1/3 cup milk

For the Chocolate Mousse:

200g dark chocolate, chopped
2 tbsp unsalted butter
3 large eggs, separated
1/4 cup granulated sugar
1/2 tsp vanilla extract
1 cup heavy cream

For Garnish:

Fresh raspberries
Mint leaves
Powdered sugar

Make sure to sift the dry ingredients to avoid lumps and incorporate air for a light cake.

Instructions

Follow these steps carefully for the best results!

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a bowl, mix the flour, sugar, cocoa powder, baking powder, and salt. In another bowl, whisk together melted butter, eggs, vanilla extract, and milk. Combine wet and dry ingredients until just mixed.

Bake the Cakes

Pour the batter into heart-shaped cake molds. Bake for 15-20 minutes or until a toothpick inserted comes out clean. Let them cool completely.

Make the Chocolate Mousse

Melt dark chocolate and butter together in a heatproof bowl. Allow to cool slightly. Beat the egg yolks and sugar until pale. Stir into the chocolate mixture. Whip cream to soft peaks and fold. In a separate bowl, beat egg whites to stiff peaks, then fold into the chocolate mixture.

Assemble the Cakes

Once the cakes have cooled, slice them horizontally if desired. Pipe or spread chocolate mousse in between layers and on top of the cakes. Chill for about 1 hour before serving.

Garnish and Serve

Decorate your mini heart cakes with fresh raspberries, mint leaves, and a dusting of powdered sugar. Enjoy!

Be sure to serve chilled for the best texture and taste!

Pro Tips

For an extra twist, try adding orange zest into the mousse for a citrusy brightness that complements the chocolate beautifully.

Make-Ahead Tips

If you're planning to serve these mini heart cakes for a special occasion, consider preparing the components ahead of time. The chocolate mousse can be made and refrigerated for up to 2 days before assembly, which allows the flavors to meld together beautifully. The cake layers can also be baked a day in advance. Wrap them tightly in plastic wrap after cooling to keep them moist.

For best results, assemble the cakes a few hours before serving to allow the mousse to set properly. Just remember to chill the assembled cakes, as this enhances the mousse's texture and makes it more enjoyable to slice.

Serving Suggestions

These mini heart cakes are undoubtedly a treat on their own, but you can elevate the presentation by serving them alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. A light drizzle of raspberry sauce or a sprinkle of crushed pistachios can add visual appeal and additional flavor to complement the chocolate.

For a festive touch, consider adding edible gold leaf or heart-shaped decorations on top right before serving, which can create an elegant, romantic presentation. This little indulgence can turn an already delightful dessert into a centerpiece that resonates with love and occasion.

Questions About Recipes

→ Can I make these cakes ahead of time?

Yes, you can bake the cakes and prepare the mousse a day in advance. Assemble them when you're ready to serve.

→ What can I substitute for eggs?

You can use flaxseed meal mixed with water as an egg substitute, or try using silken tofu blended until smooth.

→ How do I store leftover cake?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake gluten-free?

Absolutely! Substitute all-purpose flour with a gluten-free blend.