Mini Heart Cake with Chocolate Ganache

Name: Mini Heart Cake with Chocolate Ganache
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup milk; 1 cup heavy cream; 8 ounces semi-sweet chocolate, chopped; 1 tablespoon butter; Fresh berries (strawberries, raspberries); Powdered sugar (optional)

Highlighted under: Soft Kitchen

I love making Mini Heart Cakes with Chocolate Ganache for special occasions! The joy in seeing the faces of my loved ones when they slice into these beautifully crafted cakes is priceless. Each cake is a perfect balance of rich chocolate and fluffiness, making them a delightful treat. Plus, the mini size adds a fun twist, perfect for parties or romantic dinners. Whether it’s Valentine’s Day or an anniversary, these cakes are sure to impress!

Created by

Leonie Fairchild

Last updated on 2026-01-05T21:21:34.854Z

When I first decided to make these Mini Heart Cakes, I wanted to create something that was not just delicious, but also visually stunning. Using a heart-shaped pan really elevates the presentation, and I love how the chocolate ganache gives it a glossy finish. The key is to allow the ganache to cool slightly before pouring it over the cakes, which ensures a perfect drizzle.

Another tip I discovered is to whip the cake batter just enough to keep it light and airy. Overmixing can lead to a denser cake, which is not what we're aiming for. Each slice reveals its fluffy texture, and topped with a seasonal berry, it becomes an irresistible dessert!

Why You'll Love This Recipe
Rich chocolate flavor paired with velvety ganache
Perfectly portioned for individual enjoyment
Great for romantic dinners or celebrations

Mastering the Cake Batter

The cake batter for these Mini Heart Cakes is simple yet requires attention to detail. To achieve a tender crumb, ensure that your butter is at room temperature before creaming it with sugar. This process aerates the mixture, yielding a lighter cake. Be cautious not to overmix once you combine the dry ingredients with the wet; overmixing can lead to a dense texture rather than a desirable fluffy one.

Incorporating the milk in two parts makes the batter easier to blend. This method also allows you to monitor the consistency; the batter should be smooth and slightly thick but pourable. A good visual cue is that it should slowly drop from a spoon without being too runny. If it feels too thick, you can add an extra tablespoon of milk to adjust the texture.

Creating the Perfect Ganache

Ganache is a beautiful marriage of cream and chocolate, and mastering its consistency is key to a luscious finish. When heating the cream, be vigilant not to bring it to a full boil, as this can scorch the cream. Instead, heat it until steam rises and small bubbles form around the edges. Once the cream is ready, letting the chocolate sit for a couple of minutes helps it melt perfectly without being overheated.

For a glossy and silky ganache, use a high-quality chocolate. If using chocolate chips, make sure they are semi-sweet to complement the rich cake flavor. I recommend letting the ganache cool slightly before pouring it over the cakes; this thickens it more, allowing for better drips that cling beautifully to the sides of your cakes.

Ingredients

Gather these ingredients to create your delicious Mini Heart Cakes:

For the Cake:

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

For the Ganache:

1 cup heavy cream
8 ounces semi-sweet chocolate, chopped
1 tablespoon butter

For Garnish:

Fresh berries (strawberries, raspberries)
Powdered sugar (optional)

Make sure to have everything measured and ready for a smooth baking experience!

Instructions

Follow these steps to create your delightful Mini Heart Cakes:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla. Gradually combine the dry ingredients with the wet mixture, alternating with the milk, until smooth.

Bake the Cakes

Grease and flour mini heart-shaped pans. Pour the batter evenly into the pans, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to a wire rack.

Make the Ganache

In a saucepan, bring the heavy cream to a simmer over medium heat. Remove from heat and add the chopped chocolate and butter. Allow it to sit for a few minutes, then stir until smooth and shiny.

Assemble and Serve

Once the cakes have cooled, place them on a serving platter. Carefully pour the ganache over the top, allowing it to drizzle over the sides. Garnish with fresh berries and a dusting of powdered sugar if desired. Enjoy your elegant mini heart cakes!

These cakes are best enjoyed fresh but can be stored in an airtight container.

Pro Tips

For added flavor, consider adding a teaspoon of espresso powder to the cake batter. This enhances the chocolate flavor without making the cakes taste like coffee.

Garnishing Ideas

Fresh berries complement the rich chocolate and add a pop of color to the presentation of your Mini Heart Cakes. Strawberries and raspberries work especially well, but feel free to use blueberries or edible flowers for an even more festive touch. Simply place them on top of the ganache or around the cakes for an attractive look.

If you're feeling creative, consider adding a light drizzle of white chocolate over the ganache for a striking contrast in both flavor and appearance. Using a piping bag can help you control the design; just melt a small amount of white chocolate and snip a tiny corner of the bag. This will make decorating easy and fun!

Storage and Make-Ahead Tips

These mini cakes can be made ahead of time, making them ideal for parties. After baking and cooling, wrap each cake individually in plastic wrap and store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them; just ensure they are well-wrapped to prevent freezer burn. They can be frozen for up to a month.

To serve, allow the cakes to thaw in the fridge overnight before decorating. If you find the ganache has thickened after being stored, gently reheat it over low heat until it returns to a pourable consistency. This way, you can achieve that beautiful, glossy finish without compromising on flavor.

Questions About Recipes

→ Can I make these cakes in advance?

Yes, you can bake the cakes a day ahead and store them in an airtight container. Wait to add the ganache until just before serving.

→ What can I substitute for heavy cream in the ganache?

You can use coconut cream for a dairy-free version or half-and-half for a lighter option.

→ How do I know when the cakes are done baking?

The cakes are done when a toothpick inserted into the center comes out clean or with a few crumbs attached.

→ Can I use a different flavor of chocolate for the ganache?

Absolutely! You can use white chocolate or dark chocolate, depending on your preference.