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 sugar; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup milk; 1/3 cup vegetable oil; 1 large egg; 1 teaspoon vanilla extract; 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream; 1 tablespoon unsalted butter; Fresh berries; Edible flowers

Highlighted under: Classic Cooking

I absolutely adore making these Mini Heart Cakes with Chocolate Ganache for special occasions. The joy on my loved ones' faces when they see these adorable cakes is priceless. Each bite offers a perfect balance of rich chocolate and a moist cake base, making them irresistible. I find that they are not only cute but also surprisingly easy to make, adding a touch of heartfelt sweetness to any celebration. Whether for Valentine's Day, anniversaries, or just a treat for myself, these cakes never fail to impress.

Created by

Willow Harries

Last updated on 2026-01-05T22:09:34.407Z

When I first tried making a Mini Heart Cake, I didn't think it would turn out so delightful. The key was to use high-quality chocolate for the ganache, which not only enriches the flavor but also enhances the texture. I whipped up a simple vanilla cake batter and opted for heart-shaped pans for a cute presentation.

Another tip I learned is to chill the ganache before pouring it over the cakes. This step allows it to set perfectly, creating a glossy finish that looks professional. The combination of the moist cake and the luxurious ganache makes each cake feel like a little slice of heaven!

        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

      

Baking the Perfect Mini Heart Cakes

When making these Mini Heart Cakes, achieving the right texture is crucial. The combination of ingredients like sugar and cocoa powder contributes to a light, moist cake. Ensure you mix the wet and dry ingredients just until combined—overmixing can lead to dense cakes. The goal is to maintain air bubbles for a tender crumb. Use a rubber spatula to fold them gently if you notice any flour streaks in the batter.

Once the cakes are in the oven, keep an eye on them after the 15-minute mark. Every oven is different, so check for doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs attached. If the cakes rise too much, they might dome in the center. You can trim these domes carefully after baking for a flatter surface when stacking.

Making the Ganache

The chocolate ganache is an essential component that adds richness to the Mini Heart Cakes. Using semi-sweet chocolate chips creates a perfect balance of sweetness and bitterness. If you're looking for a change, dark chocolate chips can intensify the ganache's flavor. Remember to stir the mixture continuously over low heat to prevent it from burning—once the chocolate melts, it should become glossy and smooth.

If your ganache is too thick after cooling, you can gently reheat it with a splash of heavy cream until it reaches a pourable consistency. This technique can also help if you're stuck with leftover ganache; simply reheat and use it as a dip for fruits or as a topping for other desserts.

Ingredients

Here are the ingredients you'll need to create these delightful Mini Heart Cakes:

For the Cake

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

For the Ganache

1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 tablespoon unsalted butter

For Decoration

Fresh berries
Edible flowers

Gather these ingredients before starting for a smooth baking experience!

Instructions

Follow these steps to create your Mini Heart Cakes:

Prepare the Cake Batter

Preheat your oven to 350°F (175°C). In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt. In another bowl, combine the milk, vegetable oil, egg, and vanilla. Gradually add the wet ingredients to the dry, mixing until just combined.

Bake the Cakes

Pour the batter into greased heart-shaped cake pans, filling each about two-thirds full. Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack.

Make the Ganache

In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir until melted and smooth. Remove from heat and stir in the butter until fully incorporated. Allow the ganache to cool slightly until it thickens.

Assemble the Cakes

Once the cakes are completely cool, place one layer on a serving plate and pour a portion of the ganache on top. Repeat with another layer and finish with a final layer of ganache. Let it set before decorating.

Decorate

Top your Mini Heart Cakes with fresh berries and edible flowers for an elegant touch. Serve and enjoy!

Enjoy your delicious Mini Heart Cakes, perfect for any occasion!

Pro Tips

For a fun variation, try adding a layer of raspberry jam between the cake layers for a fruity surprise.

Storage and Make-Ahead Tips

These Mini Heart Cakes can be made in advance, making them ideal for parties or celebrations. Baked cakes can be stored in an airtight container at room temperature for up to two days or in the refrigerator for about a week. To freeze, wrap each cooled cake layer tightly in plastic wrap and aluminum foil. They can be frozen for up to three months; just remember to thaw them completely before frosting.

The ganache can also be prepared ahead of time. Store it in the refrigerator for up to a week, then reheat as needed. If you're prepping for a special occasion, consider decorating the cakes the day before serving to allow the flavors to meld beautifully.

Decorating Ideas

While fresh berries and edible flowers make stunning decorations for your Mini Heart Cakes, consider other toppings as well. A sprinkle of grated orange zest not only enhances the visual appeal but also adds a refreshing citrus note that complements the chocolate. For a more decadent look, drizzle a little extra ganache over the top and let it cascade down the sides.

If you want to personalize these cakes for different occasions, try different color themes or seasonal fruits like strawberries in summer or pomegranates during the holidays. You can even incorporate flavored whipped cream or flavored syrups to customize the experience even further, making each cake unique for every celebration.

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. Just add the ganache and decorations right before serving.

→ What can I substitute for the egg?

You can use applesauce or a flaxseed mixture as a vegan alternative to the egg.

→ How should I store leftovers?

Store any leftover cakes in the refrigerator for up to 3 days. Let them sit at room temperature for a few minutes before serving.

→ Can I use different types of chocolate?

Absolutely! Feel free to experiment with milk or dark chocolate for the ganache based on your preference.