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: 8 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 buttermilk; 1 cup heavy whipping cream; 4 oz dark chocolate, chopped; 2 tbsp sugar; 1 tsp vanilla extract; Fresh raspberries; Mint leaves

Highlighted under: Cozy Food

I love treating my friends and family to something special, and this Mini Heart Cake with Chocolate Mousse is always a showstopper. Each bite offers a delightful blend of rich chocolate and airy mousse, making it perfect for any occasion. The mini heart shape adds a charming touch that’s ideal for celebrations, anniversaries, or just to brighten someone’s day. I can't resist the combination of textures, and the presentation always garners compliments. Join me in creating this indulgent dessert that’s as much a feast for the eyes as it is for the palate!

Created by

Cleo Winter

Last updated on 2026-01-06T12:33:34.509Z

When I first attempted this Mini Heart Cake, I was amazed at how simple yet elegant it turned out. The creamy chocolate mousse sits atop a soft chocolate cake, which creates a luscious contrast that truly elevates the dessert. I used high-quality cocoa powder to enhance the chocolate flavor, ensuring each bite is indulgent, yet light enough to enjoy more than one.

One of my favorite tips is to chill the mousse before layering it on the cake. This helps it set beautifully, making it easier to slice and serve. Adding fresh raspberries as a garnish gives a refreshing touch that balances the richness of the cake, creating a perfect sweet and tangy experience!

        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

      

Creating the Perfect Cake

Achieving the perfect texture in your Mini Heart Cake starts with the right mixing technique. When creaming the butter and sugar, make sure to do so until it reaches a light and fluffy consistency, usually about 3-5 minutes. This process incorporates air, which contributes to a lighter cake. Additionally, when combining wet and dry ingredients, mix until just combined; over-mixing can lead to a dense texture.

Ensure your ingredients are at room temperature before beginning. This includes the butter, eggs, and buttermilk, as they emulsify better compared to cold ingredients. Also, consider using a kitchen scale when measuring your flour and cocoa powder to increase accuracy, which is crucial for baking success. A common pitfall is using too much flour, which can lead to a dry cake.

Crafting Silky Chocolate Mousse

For the chocolate mousse, the quality of your chocolate profoundly influences the flavor. Opt for a high-quality dark chocolate with at least 70% cocoa content for a rich and intense taste. When melting the chocolate, do so slowly over low heat to prevent it from seizing. If your chocolate does seize, adding a small amount of warm cream can help restore its silky texture.

The whipped cream must be beat only until soft peaks form; overwhipping can create a grainy texture, which won't meld well with the chocolate mixture. Aim for a glossy finish and be gentle when folding in the chocolate. Proper folding techniques ensure that you keep as much air in the whipped cream as possible, resulting in a light and airy mousse.

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 buttermilk

For the Chocolate Mousse

1 cup heavy whipping cream
4 oz dark chocolate, chopped
2 tbsp sugar
1 tsp vanilla extract

For Garnish

Fresh raspberries
Mint leaves

Instructions

Make the Cake

Preheat the oven to 350°F (175°C) and grease heart-shaped cake pans. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream the butter and sugar until light and fluffy, then beat in the eggs and vanilla. Gradually add the dry ingredients, alternating with buttermilk, until just combined. Pour the batter into the pans and bake for 20-25 minutes.

Prepare the Mousse

While the cake cools, melt the dark chocolate in a heatproof bowl over simmering water. Allow it to cool slightly. In a separate bowl, beat the heavy cream, sugar, and vanilla until soft peaks form. Carefully fold in the melted chocolate until smooth. Chill the mousse for at least 15 minutes.

Assemble the Cake

Once the cakes are cool, layer one on a serving plate, spreading a layer of chocolate mousse on top. Place the second cake layer on top and frost the top and sides with the remaining mousse. Chill until ready to serve.

Garnish and Serve

Just before serving, garnish the cake with fresh raspberries and mint leaves for a pop of color. Slice and enjoy your delightful Mini Heart Cake with Chocolate Mousse!

Pro Tips

For an extra flavor boost, consider adding a splash of orange liqueur to the chocolate mousse before chilling. This will add a unique twist that enhances the chocolate's richness without overpowering it.

Serving Suggestions

This Mini Heart Cake with Chocolate Mousse is versatile in its serving options. You can serve it as individual portions by slicing small heart shapes or simply cut the larger cake into wedges. Pairing it with a scoop of vanilla ice cream enhances the experience, as the creaminess complements the rich chocolate beautifully. Drizzling a raspberry sauce around the plate adds both flavor and aesthetic appeal.

For an elegant touch at gatherings, garnish with edible flowers along with the raspberries and mint. Not only does this elevate the visual presentation, but it also introduces subtle hints of additional flavors. If you have leftover mousse, it can be served in small cups topped with raspberries, making for a delightful mini dessert option.

Storage and Make-Ahead Tips

You can prepare both the cake and the mousse ahead of time. Once the cake has completely cooled, wrap it tightly in plastic wrap and refrigerate for up to 3 days. The mousse can also be made a day in advance; simply store it covered in the refrigerator. Just keep in mind that the mousse may firm up more as it chills, so let it sit at room temperature for about 15 minutes before serving to restore its creamy texture.

If you're looking to freeze the cake, wrap it tightly in plastic and then in aluminum foil. This will keep the cake fresh for about a month. To serve, remove the cake from the freezer and allow it to thaw in the refrigerator overnight before assembling it with the mousse. This make-ahead approach is ideal for busy celebrations, ensuring you can enjoy the festivities without the last-minute rush.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Just wrap it tightly in plastic wrap and store it at room temperature.

→ What can I substitute for buttermilk?

You can mix one tablespoon of vinegar or lemon juice into a cup of regular milk and let it sit for about 5 minutes to sour.

→ How do I store the leftover cake?

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

→ Can I use milk chocolate instead of dark chocolate?

Yes, but keep in mind that milk chocolate will make the mousse sweeter and will alter the flavor profile.