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: 1/2 cup all-purpose flour; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup unsalted butter, softened; 1/2 cup granulated sugar; 1 large egg; 1/4 teaspoon vanilla extract; 1/4 cup milk; 6 ounces dark chocolate, chopped; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Zest of 1 orange; Pinch of sea salt

Highlighted under: Oven Recipes

I absolutely adore making mini heart cakes, especially when they’re filled with a luscious chocolate mousse like this one. The delicate size and elegant shape make them perfect for celebrations, romantic dinners, or simply indulging in something special. As I worked on perfecting this recipe, I realized that the key is in balancing the airy chocolate mousse with the tender cake, creating a delightful treat that melts in your mouth. The unexpected sprinkle of sea salt on top elevates the flavors, making it a truly memorable dessert experience.

Created by

Rosalyn Whitfield

Last updated on 2026-01-06T11:49:34.835Z

When I first attempted this mini heart cake, I wanted to create something simple yet impressive to share with loved ones. The moist cake pairs so well with the decadent chocolate mousse, and I’ve experimented endlessly to get the consistency just right. One tip I discovered is to let the mousse chill before filling the cakes; this helps maintain its rich texture when layered. It’s a delightful surprise when your guests take that first bite!

Working with mini cakes may seem daunting at first, but I found that using heart-shaped molds not only shapes them beautifully, but also ensures even baking. I also like to add a touch of orange zest to the chocolate mousse, giving it a fresh twist. This combination of flavors has become a signature in my kitchen for special occasions.

Why You Will 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

Understanding the Chocolate Mousse

The chocolate mousse is the star of this dessert, creating a rich and creamy experience that complements the light heart cakes beautifully. Using high-quality dark chocolate is crucial; it provides a deep flavor that balances well with the sweetness of the cake. When melting the chocolate, be cautious to avoid overheating. If using the microwave, heat it in short bursts of 15-20 seconds, stirring in between until the mixture is glossy and melted.

Incorporating the orange zest into the mousse elevates the flavor by adding a hint of freshness. This zest cuts through the richness of the chocolate, providing a subtle yet impactful contrast. It’s essential to fold the melted chocolate and zest gently into the whipped cream; this technique helps maintain the airy texture of the mousse and prevents it from getting dense. Aim for a smooth consistency that still holds peaks.

Tips for Perfect Mini Heart Cakes

When preparing your heart-shaped cakes, the mixing process is key to achieving a tender crumb. Be careful not to overmix after adding the dry ingredients; stop as soon as everything is just combined. This will help preserve the cakes' lightness. Also, using room temperature ingredients ensures better mixing, so let your butter and egg sit out for about 30 minutes before you start.

After baking, it’s important to let the cakes cool in the molds for about 10 minutes before transferring them to a wire rack. This prevents them from breaking apart. If you don’t have heart-shaped molds, you can use regular muffin tins and carve them into heart shapes afterward. Just use a sharp knife to trim the edges once they're cooled and firm to ensure your presentation is still charming.

Ingredients

For the Mini Heart Cakes

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

For the Chocolate Mousse

6 ounces dark chocolate, chopped
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Zest of 1 orange
Pinch of sea salt

Instructions

Prepare the Heart Cakes

Preheat your 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 softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with milk, until just combined. Pour the batter into heart-shaped molds and bake for 20 minutes. Let cool completely.

Make the Chocolate Mousse

Melt the dark chocolate in a heatproof bowl over simmering water or in the microwave. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Gently fold the melted chocolate and orange zest into the cream until fully incorporated. Chill the mousse for at least 15 minutes.

Assemble the Mini Heart Cakes

Once the cakes are cooled and the mousse firm, remove the cakes from the molds. Cut a small portion off the top of each cake to create a flat surface. Spoon or pipe the chocolate mousse onto each cake, leveling off the top. Sprinkle with a pinch of sea salt and garnish with remaining orange zest.

Pro Tips

For an extra touch, drizzle some chocolate sauce on the plate before placing the mini heart cake. This adds a decorative flair and enhances the flavor experience.

Storing and Serving Suggestions

These mini heart cakes can be made ahead of time, making them an excellent option for parties or romantic dinners. Once assembled, refrigerate them for up to two days for optimum freshness. However, if you plan to store the mousse separately, keep it in an airtight container, and it can last for about a week. Just rewhip the mousse gently to restore its texture before serving.

When serving, consider adding a drizzle of chocolate or a sprinkle of fresh fruit for added color and flavor. Sliced strawberries or raspberries complement the chocolate well and contribute a lovely tartness. You can also create a simple raspberry coulis by blending berries with a touch of sugar and lemon juice, which brings a vibrant contrast to the dessert.

Troubleshooting Common Issues

If your chocolate mousse isn't setting properly, it could be due to the cream not being whipped to stiff peaks. Ensure that your heavy cream is very cold, and beat it in a chilled bowl for the best results. This helps the mousse maintain its structure when combined with the melted chocolate. If it remains too runny, consider adding a tablespoon of softened cream cheese to thicken it subtly.

For those concerned about sweetness, feel free to adjust the powdered sugar in the mousse. Taste as you fold in the chocolate, and make sure it's to your liking before chilling. Additionally, if you find that your heart cakes stick to the molds, consider lightly greasing them with butter or using parchment paper for an easier release.

Questions About Recipes

→ Can I substitute the dark chocolate?

Yes, you can use milk chocolate or even white chocolate, but keep in mind it will alter the flavor profile and sweetness.

→ How long can these cakes be stored?

They can be stored in the refrigerator for up to 3 days, but they are best enjoyed fresh.

→ Can these be made in advance?

Absolutely! You can bake the cakes a day before and assemble them just before serving.

→ What can I use instead of eggs?

You can use flax eggs or applesauce as a substitute, although it may change the texture slightly.