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: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk; 1 cup heavy cream; 6 oz dark chocolate, chopped; 2 large egg whites; 1/4 cup sugar; 1/2 tsp vanilla extract

Highlighted under: Oven Food

I absolutely love creating desserts that catch the eye and the taste buds, and this Mini Heart Cake with Chocolate Mousse does just that. It's not just adorable; it’s packed with rich chocolate flavor and a light, airy mousse that melts in your mouth. Perfect for a special occasion or a heartfelt gift, this recipe brings a personal touch to your celebrations. With simple ingredients and a straightforward process, I’m excited to share how you can whip up this delightful cake in no time!

Created by

Zadie Whitmore

Last updated on 2026-01-06T11:37:35.031Z

When I first set out to make this Mini Heart Cake with Chocolate Mousse, I wanted to capture the essence of romance and indulgence in a single slice. After experimenting with different layers and mousses, I found the ideal balance between texture and flavor. The secret to achieving that luscious mousse is to fold the whipped cream gently into the chocolate mixture, preserving air while ensuring smoothness.

During my many trials, I realized that using high-quality chocolate really elevates the cake. It not only enhances the flavor but also adds a beautiful sheen to the mousse. This is a little detail that makes a big difference, and I can assure you—it’s worth it for the presentation and taste!

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 Importance of Timing and Temperature

When baking the Mini Heart Cake, precise timing and temperature are crucial for achieving a perfect texture. At 350°F (175°C), your cakes should take about 25-30 minutes to bake. Keep an eye on them from the 25-minute mark; look for a dome that springs back when gently pressed and a toothpick that comes out clean. This ensures the cakes will be moist, yet not underbaked, preventing a dense texture that might ruin your final product.

After baking, let the cakes cool in their pans for 10 minutes before transferring to a wire rack. This step helps the cake stabilize, making it less likely to break apart during the transfer. If the cakes stick to the pan, gently run a knife around the edges to loosen them. Cooling the cakes completely is essential before adding the mousse, as a warm cake can cause the mousse to melt and lose its structure.

Mastering the Chocolate Mousse

Preparing the chocolate mousse requires careful temperature management to maintain its fluffy consistency. When melting the dark chocolate, opt for a double boiler setup to avoid scorching. If using a microwave, heat in short bursts of 30 seconds, stirring in between, until the chocolate is smooth and glossy. Allow it to cool slightly before folding it into the whipped cream, which helps preserve the light texture of the mousse.

Be sure to whip your heavy cream to soft peaks, which should take around 2-3 minutes at medium speed. The cream should hold its shape but still be soft enough to fold in easily. When incorporating the egg whites, aim for stiff peaks that won't collapse when folded into the chocolate. This balance of ingredients creates a wonderfully airy mousse that contrasts beautifully with the dense heart-shaped cakes.

Ingredients

For the Cake

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

For the Chocolate Mousse

1 cup heavy cream
6 oz dark chocolate, chopped
2 large egg whites
1/4 cup sugar
1/2 tsp vanilla extract

Make sure all ingredients are at room temperature for the best results.

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). Grease and flour two heart-shaped cake pans. In a bowl, mix together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla. Gradually mix in the dry ingredients and milk until smooth. Divide the batter between the prepared pans.

Bake the Cake

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Chocolate Mousse

Melt the dark chocolate in a double boiler or microwave until smooth. Allow it to cool slightly. In a separate bowl, whip the heavy cream to soft peaks. In another bowl, beat egg whites with sugar until stiff peaks form. Fold the melted chocolate into the whipped cream, then gently fold in the egg whites until no white streaks remain.

Assemble the Cake

Once the cakes are completely cooled, place one layer on a serving plate. Spread a generous layer of chocolate mousse over the top. Add the second cake layer and cover the entire cake with the remaining mousse. Chill for at least 2 hours before serving.

For additional flair, consider garnishing with chocolate shavings or fresh berries.

Pro Tips

Be careful not to overmix the mousse, as you want it to remain light and airy. Using a quality chocolate will greatly enhance the flavor of your mousse.

Serving and Presentation Ideas

For an elegant presentation, consider garnishing your Mini Heart Cake with fresh berries or a drizzle of chocolate sauce. A sprinkling of powdered sugar adds a lovely finishing touch that enhances its visual appeal. If you're feeling creative, use a pastry bag to pipe additional mousse on top in decorative swirls, making each slice look extra special when served at parties or gatherings.

Pairing the cake with a dollop of whipped cream or a scoop of vanilla ice cream can elevate the dessert experience. The coolness of the ice cream complements the rich chocolate flavors and adds a delightful contrast to the soft mousse. This combination not only adds a variety of textures but also offers a refreshing balance of flavors.

Storage and Make-Ahead Tips

This Mini Heart Cake is great for making ahead of time! Once assembled, the cake can be refrigerated for up to 3 days. Just be sure to cover it loosely with plastic wrap to prevent the mousse from drying out. Chill it well before serving; this sets the mousse and allows all the flavors to meld beautifully, creating an even more delicious cake.

If you want to prepare the components in advance, you can bake the cakes a day ahead and store them wrapped in plastic wrap at room temperature. The mousse can also be made in advance, but it’s best when spooled directly onto the cooled cakes just before serving, ensuring the mousse retains its airy lightness.

Questions About Recipes

→ Can I make this cake in advance?

Absolutely! The cake can be made a day in advance. Just assemble it and keep it chilled until you’re ready to serve.

→ What type of chocolate is best for the mousse?

I recommend using high-quality dark chocolate with at least 70% cocoa for a rich flavor.

→ Can I substitute ingredients for dietary restrictions?

Yes, you can use gluten-free flour for the cake and a dairy-free alternative for the cream and butter if needed.

→ How do I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to three days.