Mini Heart Cake with Chocolate Sponge

Name: Mini Heart Cake with Chocolate Sponge
Prep time: 20 min
Cook time: 30 min
Total time: 50 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; 3/4 cup sugar; 2 large eggs; 1/2 cup milk; 1/4 cup vegetable oil; 1 tsp vanilla extract; 1 cup heavy cream; 8 oz dark chocolate, chopped; Fresh berries (strawberries, raspberries); Mint leaves

Highlighted under: Baking & Desserts

I love getting creative in the kitchen, especially when it comes to baking sweet treats. When I decided to make a Mini Heart Cake with Chocolate Sponge, I was excited to perfect the fluffy texture that pairs so well with rich frosting. This cake is not only adorable but also incredibly delicious and perfect for celebrations or just a special dessert at home. The combination of dark chocolate and a light sponge gives each bite a delightful experience that I can't resist when sharing with friends and family.

Created by

Freya Cooper

Last updated on 2026-01-05T23:19:08.186Z

When I baked this Mini Heart Cake, I experimented with using simple techniques to achieve the perfect sponge. The key was to not over-mix the batter, which kept it airy and light. I also chose to use high-quality cocoa powder for a richer chocolate flavor, which truly elevated the cake.

As I layered the cake with a silky ganache and decorated it with fresh berries, I was thrilled with the outcome. The presentation of a heart-shaped cake made it feel utterly special, and I found it to be an absolute showstopper for any occasion!

        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

      

Understanding Chocolate Sponge

The chocolate sponge in this mini heart cake is what makes it irresistibly moist and fluffy. Using a combination of all-purpose flour and unsweetened cocoa powder allows for the right balance between structure and richness. Be sure to sift these dry ingredients to eliminate any lumps, which will help you achieve that airy texture essential for a good sponge. It's important not to overmix the batter once you incorporate the dry ingredients; folding gently ensures you retain the airiness necessary for a light cake.

Eggs play a critical role in your sponge's texture, as they provide not only moisture but also stability. Beating the sugar and eggs until light and fluffy—usually about 4-5 minutes—creates a light foam that will contribute to the cake's lift while baking. If you want to explore alternatives, you can use aquafaba or flax eggs instead of traditional eggs for a vegan version, but the texture may vary slightly.

Crafting the Perfect Ganache

The ganache adds a luscious layer to this heart cake that perfectly complements the chocolate sponge. Ensure you use high-quality dark chocolate, as its flavor will significantly impact the overall cake. I recommend chocolate with at least 60% cocoa content; it will enhance the richness without being overly sweet. When heating your cream, do so until just simmering—this prevents scalding, which could change the texture of the ganache.

After pouring the hot cream over the chocolate, let it sit for a couple of minutes. This resting time is crucial as it allows the chocolate to soften fully, making it easier to stir into a smooth, glossy ganache. If your ganache looks grainy or separates, you can try to fix it by gently reheating it and stirring vigorously until it comes back together. Remember, allowing your ganache to cool slightly before spreading is key to achieving a nice, even coverage on your cake.

Decorating Your Cake

After assembling your cake, the decoration is your chance to showcase creativity. Using fresh berries like strawberries and raspberries not only adds a pop of color but also brings a delightful tartness that cuts through the richness of the chocolate. When selecting berries, opt for those that are firm and vibrant in color to ensure they look fresh and appealing on your cake.

Mint leaves can elevate the presentation and add a refreshing element. To enhance the visual appeal, consider arranging the berries in a pattern around the top edge of the cake or in the center as a vibrant focal point. For those interested in additional decadence, you could sprinkle some sea salt over the ganache before adding the berries, giving a balanced flavor contrast that enhances the overall dessert experience.

Ingredients

Gather all the ingredients before you start to ensure a smooth baking process.

For the Chocolate Sponge

1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
3/4 cup sugar
2 large eggs
1/2 cup milk
1/4 cup vegetable oil
1 tsp vanilla extract

For the Chocolate Ganache

1 cup heavy cream
8 oz dark chocolate, chopped

For Decoration

Fresh berries (strawberries, raspberries)
Mint leaves

Double-check your ingredients to ensure everything is fresh and ready!

Instructions

Before starting the baking process, make sure your oven is preheated and all utensils are in place.

Prepare the Batter

In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another large bowl, beat the sugar and eggs until light and fluffy. Add the milk, vegetable oil, and vanilla extract, mixing until combined.

Gradually incorporate the dry ingredients into the wet mixture until just combined.

Bake the Cake

Preheat your oven to 350°F (175°C). Grease and flour heart-shaped cake pans. Pour the batter into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.

Let cool for 10 minutes before transferring to a wire rack.

Make the Ganache

In a saucepan, heat the heavy cream until just simmering. Pour over the chopped chocolate in a bowl and let sit for a couple of minutes, then stir until smooth. Allow the ganache to cool slightly before using.

Assemble the Cake

Once the cakes have cooled, level them if necessary. Place one layer on a serving plate and spread a layer of ganache on top. Add the second layer and cover the entire cake with the remaining ganache.

Decorate with fresh berries and mint leaves.

Once your cake is decorated, let it set for a few minutes before slicing to allow the ganache to firm up slightly.

Pro Tips

For an extra touch of flavor, consider adding a splash of orange liqueur to the ganache for a delightful citrus note.

Storing and Serving Suggestions

To keep your mini heart cake fresh, store it in an airtight container at room temperature if consumed within two days. If you need to keep it longer, refrigerate it for up to a week. Just remember that refrigeration may slightly alter the texture of the ganache, making it a bit firmer. For best results, let it sit at room temperature before serving to bring back some of that luscious creaminess.

This cake also makes a fantastic base for variations. You can layer it with flavored whipped cream, swap the dark chocolate for milk chocolate for a sweeter bite, or even add a layer of zesty orange curd for an exciting flavor twist. Each of these options allows for versatility while keeping the original charm of the recipe intact.

Troubleshooting Common Issues

If your chocolate sponge does not rise as expected, check if your baking powder and baking soda are fresh before starting. They are crucial for providing leavening and can lose potency over time. Additionally, ensure that you did not deflate your batter during mixing—gentle folding is essential during that stage. A flat sponge is often the result of overmixing or insufficient leavening agents.

With ganache, if it becomes too thick to spread after cooling, simply warm it up gently over a double boiler or in the microwave for a few seconds. Stir it until it returns to a pourable consistency. Conversely, if your ganache is too thin, chilling it in the fridge for a few minutes can help firm it up, making it easier to control when decorating your cake.

Questions About Recipes

→ Can I make this cake ahead of time?

Absolutely! You can bake the cake and store it in the fridge for up to 3 days before decorating.

→ What alternative can I use for dairy?

You can substitute almond milk or coconut milk and use dairy-free chocolate for a vegan version.

→ How do I ensure my cake stays moist?

Be careful not to overbake the cake and consider adding a syrup made of sugar and water for added moisture.

→ Can I freeze the cake?

Yes, the cake can be frozen without frosting for up to 2 months. Just wrap it well in plastic wrap.