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: 6 cakes
Ingredients: 1 1/2 cups all-purpose flour; 1 cup granulated sugar; 1/2 cup unsweetened cocoa powder; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup heavy cream; 4 oz dark chocolate, chopped; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; 1/8 teaspoon salt

Highlighted under: Baking & Desserts

I love making these adorable Mini Heart Cakes with Chocolate Mousse for special occasions. They not only look stunning but also bring a luxurious touch to any celebration. The rich chocolate mousse layers are a delightful surprise, perfectly balanced with the moist and tender heart-shaped cakes. Every time I make these, I enjoy the process of creating something so enchanting. Plus, they’re just the right portion for indulging without feeling overwhelmed. They’re truly a treat you can't resist!

Created by

Heidi Lawson

Last updated on 2026-01-12T01:55:10.126Z

Every time I whip up these Mini Heart Cakes, I'm reminded of the beautiful moments they celebrate. The chocolate mousse is rich and creamy, making each bite a luxurious experience. I discovered that letting the mousse chill thoroughly before assembling the cakes is crucial for achieving the right consistency. This tip helps create a smooth and elegant layer that holds together perfectly.

As I assemble these dainty treats, I often experiment with different decorations, such as fresh berries or edible flowers. This not only enhances their presentation but also adds a touch of freshness that pairs beautifully with the chocolate. My guests always rave about them!

        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

      

Mastering the Heart Shape

Creating perfect heart-shaped cakes requires specific pans to ensure the signature shape. Heart-shaped cake pans can vary in depth and size, so it’s essential to adjust your baking time accordingly. If you cannot find heart-shaped pans, you can also use round pans and cut the cakes into heart shapes once they have cooled. Just measure out the batter evenly and remember that consistent thickness will ensure even baking and better texture.

Before you pour in your batter, make sure to grease and flour the pans thoroughly. This step is crucial to avoid any sticking, especially with dense cakes like this. I often use a baking spray that has flour in it for extra security. If using parchment paper, cut it to fit the bottom of the pans, ensuring an easy release once baked.

Perfecting Chocolate Mousse

The key to achieving a silky, rich chocolate mousse lies in the quality of your chocolate. Opt for a dark chocolate with at least 60% cocoa for a deeper flavor that complements the sweetness of the sugar and cream. When melting chocolate, do it slowly to prevent burning; using a double boiler or a microwave at 50% power in short bursts works best. Stir until completely melted and glossy for the best texture.

When folding the whipped cream into the melted chocolate, be gentle. The goal is to maintain as much air in the cream as possible for a light finish. A rubber spatula is excellent for this step, allowing you to scoop from the bottom and lift upward without deflating the mousse. If the mousse appears gritty or clumpy after combining, it could be due to over-mixing or improperly melted chocolate; start again if necessary.

Ingredients

For the Mini Cakes

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

For the Chocolate Mousse

1 cup heavy cream
4 oz dark chocolate, chopped
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1/8 teaspoon salt

Instructions

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, milk, and vanilla extract, mixing until well combined.

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

Bake the Cakes

Grease heart-shaped cake pans and pour the batter evenly into each. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Make the Chocolate Mousse

In a microwave-safe bowl, heat the dark chocolate until melted. Allow it to cool slightly. In another bowl, whip the cream until soft peaks form. Gently fold in the melted chocolate, powdered sugar, vanilla extract, and salt until smooth and well combined.

Assemble the Cakes

Once the cakes are completely cool, slice each in half to create layers. Spread a generous amount of chocolate mousse between each layer and stack the cakes. Chill in the refrigerator for at least 30 minutes before serving.

Pro Tips

For an extra touch, garnish the cakes with fresh berries or a drizzle of chocolate sauce just before serving. This adds color and even more flavor to your delightful desserts!

Make-Ahead Tips

These adorable heart cakes can be prepared in advance, making them a great option for busy occasions. You can bake and cool the mini cakes a day ahead; just make sure to wrap them tightly in plastic wrap to prevent drying out. The chocolate mousse also stores well—prepare it a day prior and keep it refrigerated. Just remember to give it a gentle stir before using, as some separation may occur.

Assembled cakes can be stored in the refrigerator for up to two days. However, I recommend adding fresh garnishes, like berries or mint leaves, just before serving to maintain their visual appeal and freshness. This also ensures that any toppings don't wilt or become soggy.

Serving Variations

To elevate your Mini Heart Cakes further, consider different serving options. You can drizzle a homemade ganache or a fruit glaze on top for added flavor. A sprinkle of sea salt or orange zest adds a sophisticated touch that balances the richness of the chocolate. Pair them with a scoop of vanilla ice cream or whipped cream for a delightful contrast in temperature and texture.

For those who prefer alternative flavors, the chocolate mousse can be replaced with a fruit mousse, such as raspberry or passionfruit. Just ensure that the consistency remains similar—whipping cream will help enhance the light texture, making it equally enjoyable.

Questions About Recipes

→ Can I use a different flavor of mousse?

Absolutely! Feel free to experiment with flavors like raspberry, mango, or even a coffee mousse for a unique twist.

→ How can I store these cakes?

Store the Mini Heart Cakes in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh, but can be made a day ahead.

→ Can I freeze the cakes?

Yes, you can freeze the cakes without the mousse. Wrap them tightly in plastic wrap and foil; they can be frozen for up to 3 months.

→ What kind of chocolate should I use for the mousse?

Using high-quality dark chocolate (at least 70% cocoa) will give you a richer flavor in your mousse.