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: 6 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 1 tsp baking powder; 1/2 tsp salt; 3/4 cup sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 cup milk; 1 cup dark chocolate chips; 1/2 cup heavy cream

Highlighted under: Cozy Collection

I absolutely adore making these Mini Heart Cakes with Chocolate Ganache for special occasions. They are not only adorable, but they're also incredibly delicious. Each cake is perfectly sized for individual servings, making them great for sharing or celebrating. The rich chocolate flavor combined with the smooth ganache creates a delightful treat that feels seriously indulgent. Plus, the heart shape adds an extra touch of love to any gathering, and they're surprisingly simple to whip up. Trust me, your friends and family will be impressed!

Created by

Tilda Greenwood

Last updated on 2026-01-05T21:45:34.619Z

When I first attempted to make these Mini Heart Cakes, I was amazed at how simple yet elegant they turned out. The process of making the chocolate ganache was particularly rewarding, as watching the chocolate melt beautifully added to the anticipation. Each cake comes out moist and rich, a perfect complement to the silky ganache that coats them.

One tip I discovered was to use high-quality chocolate for the ganache. It truly elevates the flavor, making each bite a luxurious experience. Additionally, chilling the ganache slightly before pouring it over the cakes enhances its texture and keeps it from drizzling too much, creating that perfect glossy finish.

        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

      

Mastering the Cake Batter

When making the batter for these Mini Heart Cakes, it's crucial to achieve a light and fluffy texture. Creaming the butter and sugar together for about 3-5 minutes will help incorporate air into the mixture, resulting in a more tender cake. Make sure to scrape down the sides of the bowl periodically to ensure all ingredients are well combined. If you notice the mixture is too stiff, you can add a tablespoon of milk to loosen it slightly.

The order in which you add your ingredients plays a vital role in the cake's final texture. Gradually incorporating dry ingredients into the wet mixture helps prevent lumps. Also, ensure your eggs are at room temperature before adding, as this will create better emulsification and a uniform batter, contributing to an even bake.

Perfecting the Ganache

The chocolate ganache is the star of this dessert, providing both flavor and a luxurious finish. To ensure a smooth ganache, heat the heavy cream just until it simmers rather than boiling it. If you accidentally bring it to a boil, it may cause the chocolate to seize up, yielding a grainy texture. If that happens, you can add a splash of warm milk and whisk until smooth.

For variations, consider infusing your cream with a hint of flavor before adding the chocolate. Adding a few sprigs of mint or a drop of vanilla extract can elevate the ganache, offering a delightful twist. Letting the ganache sit for about 10 minutes after mixing allows for a thicker consistency, making it easier to pour or spread over your cakes.

Serving Suggestions and Storage

These Mini Heart Cakes are perfect for individual servings, but they also pair wonderfully with fresh berries or a scoop of vanilla ice cream for a more decadent dessert. Drizzling extra ganache over the top or dusting with powdered sugar adds an elegant touch that’s sure to impress your guests. I love to place each cake on a decorative plate, enhancing their visual appeal for special occasions.

If you're preparing these cakes in advance, they can be stored in an airtight container at room temperature for up to three days. For longer storage, consider refrigerating them, which can keep them fresh for up to a week. If freezing is necessary, wrap them tightly in plastic wrap and aluminum foil to prevent freezer burn. They can be defrosted at room temperature before serving, retaining their delightful texture.

Ingredients

Gather the following ingredients to create your delightful mini cakes:

Cake Ingredients

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

Ganache Ingredients

1 cup dark chocolate chips
1/2 cup heavy cream

Once you have all your ingredients ready, it's time to start baking!

Instructions

Follow these steps to bake your mini heart cakes:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease your heart-shaped cake pans.

Mix Dry Ingredients

In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a separate bowl, cream the butter and sugar together until light and fluffy.

Add Eggs and Vanilla

Beat in the eggs one at a time, then mix in the vanilla extract.

Combine Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk until just combined.

Bake the Cakes

Pour the batter into the prepared pans and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Prepare the Ganache

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the chocolate chips until melted and smooth.

Cool and Assemble

Allow the cakes to cool completely in the pans. Pour the ganache over the cooled cakes and let it set before serving.

Enjoy your Mini Heart Cakes with Chocolate Ganache as a delightful treat or send them as gifts!

Pro Tips

For an extra touch, sprinkle some sea salt on top of the ganache before it sets. It enhances the chocolate flavor nicely!

Ingredient Substitutions

If you’re seeking a healthier alternative, you can substitute the all-purpose flour with a gluten-free blend. Be sure to check the blend for a leavening agent like baking powder, which may require adjustment in quantity. You can also use unsweetened applesauce instead of butter for a lower-fat version, though it may yield a slightly denser cake texture.

For a dairy-free version, swap the butter for a plant-based spread and use almond milk or oat milk in place of regular milk. Ensure that the dark chocolate chips you select are dairy-free as well, which will keep this recipe entirely vegan-friendly while still delivering a rich chocolate experience.

Troubleshooting Common Issues

If the cakes seem dry after baking, it could be due to the batter being overmixed or baked for too long. Always start checking your cakes a few minutes before the stated baking time. Visual cues include the edges pulling away from the pan and a moist toothpick when inserted in the center. In case your cakes domed excessively, this often indicates that the oven was too hot; using an oven thermometer can help you maintain accurate temperatures.

Should you find your ganache too thick for pouring, gently reheat it in the microwave in short bursts of 10-15 seconds, stirring in between, until it reaches a consistency you're comfortable working with. Conversely, if it’s too thin, allow it to sit at room temperature for a little longer to thicken up before applying it to your cakes.

Scaling Up the Recipe

This Mini Heart Cake recipe can easily be scaled up for a larger gathering. For a double-batch, simply multiply the ingredient quantities by two and use larger cake pans or bake in batches. If you have mini cake pans, maintain the same baking temperatures and keep an eye on the time, checking for doneness after about 20 minutes.

If you opt to bake in standard round cake pans, just be prepared to increase the baking time by an additional 5-10 minutes, depending on the size of the pans used. Remember that larger cakes may require cooling on wire racks longer to ensure they do not become soggy from residual heat.

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can substitute all-purpose flour with a gluten-free blend.

→ How do I store the cakes?

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

→ Can I freeze these cakes?

Absolutely! Wrap them tightly and freeze for up to a month. Thaw before serving.

→ What if I don’t have heart-shaped pans?

You can use regular round pans or muffin tins; just adjust the baking time accordingly.