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 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon salt; 3/4 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; 7 oz dark chocolate, chopped; 1 cup heavy cream, cold; 2 tablespoons sugar; 1 teaspoon vanilla extract

Highlighted under: Classic Baking Collection

I’ve always loved baking, and this Mini Heart Cake with Chocolate Mousse is a special treasure in my collection. It’s not only visually stunning but also a delight to eat! The combination of fluffy cake and luxurious chocolate mousse creates a dessert that's perfect for any romantic occasion or celebration. With a little creativity, this recipe transforms ordinary ingredients into a heartfelt treat that can impress anyone. I can’t wait to share how easy it is to make this delightful dessert that is sure to leave everyone wanting more!

Created by

Nola Patterson

Last updated on 2026-01-06T16:45:35.473Z

When I first attempted this Mini Heart Cake with Chocolate Mousse, I was surprised by how simple yet stunning it was. The key to achieving the perfect mousse is to pay attention to the temperatures of your ingredients; letting the chocolate cool slightly before folding in the whipped cream ensures a rich and airy texture. I also love how the heart shape brings an extra touch of love to this dessert.

My friends always rave about this cake, and they especially love the surprise of a creamy filling between the layers. I often use a simple ganache to finish it off, which is easy to make and adds a beautiful sheen. It’s all about creating that wow factor while keeping it simple, and I’m delighted to share my process with you!

Why You Will Love This Recipe
Rich chocolate flavor paired with light and airy mousse
Adorable heart shape makes it perfect for special occasions
Easy to customize with your favorite flavors or decorations

Baking Tips for Success

When baking the Mini Heart Cake, ensure your oven is fully preheated before inserting the cake pan. This will help the cake rise evenly and achieve a fluffy texture. It’s important to check the cake at the 20-minute mark with a toothpick; if it comes out clean, it’s ready. If not, bake in additional 2-5 minute increments until completed to avoid overbaking, which can lead to a dry cake.

Once your cake has cooled, gently run a knife around the edges before inverting it from the pan. If it sticks, a slight twist can help release it. Cooling completely is crucial; if the cake is still warm when you assemble it with mousse, it may melt the mousse and create a messy final product.

Mastering the Chocolate Mousse

To achieve a perfectly smooth chocolate mousse, the chocolate must be melted carefully. Use a double boiler setup, as direct heat can cause the chocolate to seize. Stir the chocolate continuously until it’s glossy and fully melted, then let it cool slightly before incorporating it into the whipped cream. This will ensure the mousse has a silky texture and rich flavor without becoming grainy.

Whipping the cream is another key step. Make sure your heavy cream is very cold for the best volume. When whipping, stop as soon as soft peaks form; overwhipping can lead to a dense mousse. The gentle folding of the chocolate into the whipped cream is vital; mix just enough to combine without deflating the whipped cream to maintain that light, airy quality.

Ingredients for the Mini Heart Cake

Cake Ingredients

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

Mousse Ingredients

7 oz dark chocolate, chopped
1 cup heavy cream, cold
2 tablespoons sugar
1 teaspoon vanilla extract

Optional Decoration

You can use fresh berries or whipped cream for decoration.

Instructions to Prepare Mini Heart Cake

Prepare the Cake Batter

Preheat the oven to 350°F (175°C). In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy and then add the eggs and vanilla extract. Gradually mix in the dry ingredients, alternating with milk.

Bake the Cake

Pour the batter into a heart-shaped cake pan and bake for 20 minutes, or until a toothpick comes out clean. Allow the cake to cool completely before removing it from the pan.

Make the Chocolate Mousse

Melt the dark chocolate in a bowl over simmering water. Once melted, let it cool slightly. Meanwhile, whip the heavy cream with sugar and vanilla until soft peaks form. Gently fold the melted chocolate into the whipped cream until fully combined.

Assemble the Cake

Once the cake is cool, slice it in half horizontally. Spread a layer of chocolate mousse between the two cake layers and top with additional mousse. Decorate as desired and refrigerate for at least 30 minutes before serving.

Enjoy Your Cake!

Slice and serve with your favorite toppings to enjoy this delightful dessert.

Pro Tips

For an extra layer of flavor, consider adding a splash of coffee or orange juice to the cake batter.

Customizing Your Mini Heart Cake

Feel free to personalize your Mini Heart Cake with different flavors of mousse or cake! For a fruity twist, consider adding pureed raspberries or strawberries into the mousse mix. If you want to try a different flavor for the cake, vanilla or almond extract can be excellent substitutes for the usual vanilla, holding up well in both flavor and aroma.

Decorating your cake is also an opportunity to express creativity. You can top the cake with fresh berries, shaved chocolate, or even edible flowers, which not only enhance the appearance but also add extra flavor contrasts. Just remember that if using fresh fruit, add just before serving to keep everything looking fresh.

Storage and Serving Suggestions

This Mini Heart Cake can be made ahead of time, making it a great option for busy special occasions. Once assembled, refrigerate the cake for up to two days without compromising quality. If you're planning to serve it later, cover it with plastic wrap to prevent the mousse from drying out while keeping it cool.

When ready to serve, it's best to slice the cake while chilled to ensure neat slices. A warm knife (run under hot water and wiped dry) can help achieve clean cuts. Pair with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent experience that will take your dessert up a notch.

Questions About Recipes

→ Can I use a different type of chocolate for the mousse?

Absolutely! You can use milk chocolate or white chocolate, just be mindful of the sweetness.

→ How long can I store the cake?

The cake will keep in the fridge for up to 3 days, but it is best enjoyed fresh.

→ Is it possible to freeze the cake?

Yes, you can freeze the cake for up to a month. Just wrap it well in plastic wrap before freezing.

→ Can I make this as a single-layer cake?

Definitely! Just bake it in a larger pan and adjust the baking time accordingly.