Mini Heart Cake with Chocolate Sponge

Name: Mini Heart Cake with Chocolate Sponge
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup cocoa powder; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup sugar; 1/2 cup and 2 tbsp unsalted butter, softened; 3 large eggs; 1 tsp vanilla extract; 1/2 cup buttermilk; 6 oz dark chocolate, chopped; 1/2 cup heavy cream; Optional: sprinkles for decoration

Highlighted under: Sweet Favorites

I love making these adorable mini heart cakes, especially when I need a sweet treat to impress my loved ones. The combination of rich chocolate sponge and charming presentation makes them a favorite for any occasion. Each bite is pure indulgence, yet they are surprisingly simple to prepare. I always keep the ingredients on hand, so I can whip them up whenever the craving strikes or for spontaneous celebrations. These delightful cakes never fail to bring smiles and joy!

Created by

Ffion Llewellyn

Last updated on 2026-01-12T07:33:37.399Z

When I made my first mini heart cake, I was skeptical about how well it would turn out. To my surprise, the chocolate sponge was incredibly moist and the heart shape really added a charming touch to the presentation. I used a smaller cake pan to achieve the perfect size, and it made all the difference in terms of adorability.

My secret tip? Don’t skip the frosting! A light ganache drizzled on top elevates the flavor and gives it that professional finish. I also love using colorful sprinkles to add a fun twist. It’s the perfect combination for a romantic dessert or a delightful gift!

Why You'll Love This Recipe
Rich chocolate flavor paired with a charming heart shape
Moist sponge that melts in your mouth
Perfect for anniversaries or special gifts

Ingredients in Focus

The chocolate sponge is the highlight of this recipe, and selecting high-quality cocoa powder can greatly enhance the cake’s flavor. I recommend using Dutch-processed cocoa for its rich, intense profile, which complements the sweetness of the sugar. For the best results, ensure that the butter is at room temperature when creaming with the sugar, as this creates an airy texture that is crucial for achieving the light sponge consistency you want.

In addition to flavor, the buttermilk serves an important role in the cake's texture. The acidity in buttermilk reacts with the baking soda, helping the cake rise beautifully while also making it tender and moist. If you’re out of buttermilk, you can substitute it with a mixture of milk and vinegar; just mix one cup of milk with a tablespoon of vinegar and let it sit for five minutes before using.

Expert Tips for Assembly and Decoration

When it comes to assembling the cakes, ensuring that they are completely cool is key to preventing the ganache from melting and sliding off. I find it helpful to put the cakes in the refrigerator for about 30 minutes after cooling to stabilize them, making the assembly process much easier. Use an offset spatula for spreading ganache evenly, as it allows for more control and efficiency.

For an elegant touch, you can drizzle additional ganache over the top. This can be done by pouring a small amount of ganache into a squeeze bottle, allowing for more intricate designs. If you don’t have sprinkles, consider using edible glitter or fresh berries for decoration. This not only adds a pop of color but also offsets the richness of the chocolate with a fresh note.

Ingredients

Gather these ingredients before you start:

For the Chocolate Sponge

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

For the Ganache

6 oz dark chocolate, chopped
1/2 cup heavy cream
Optional: sprinkles for decoration

Make sure to have these essentials ready for assembling and decorating!

Instructions

Follow these steps to create your mini heart cakes:

Preheat the Oven

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

Prepare the Cake Batter

In a bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until fluffy, then add eggs one at a time, mixing well after each addition. Stir in vanilla and buttermilk. Gradually mix in the dry ingredients until just combined.

Bake the Cakes

Pour the batter evenly into the prepared heart pans. Bake for 25 minutes or until a toothpick comes out clean. Let cool in pans for 10 minutes before transferring to wire racks.

Make the Ganache

Heat the heavy cream in a saucepan until just simmering. Pour over chopped chocolate in a heatproof bowl. Let sit for a few minutes, then stir until smooth.

Assemble the Cakes

Once the cakes are cooled completely, place one layer on a serving plate. Spread some ganache on top, then place the second layer on top and pour ganache over the entire cake. Top with sprinkles if desired.

Now, enjoy your cute mini heart cakes!

Pro Tips

To ensure the sponges are perfectly soft, avoid overmixing the batter after adding the dry ingredients. Use high-quality chocolate for the ganache for the best flavor!

Storage Tips

Once the mini heart cakes are assembled, they can be stored in an airtight container at room temperature for up to three days. If you wish to keep them longer, consider refrigerating them, which will extend their freshness by a week. Just be sure to let the cake come to room temperature before serving, as this will enhance the flavor and texture of both the sponge and ganache.

For longer storage, you can freeze the unassembled layers. Wrap each cooled layer tightly in plastic wrap and then in aluminum foil. They will keep well in the freezer for up to three months. When you’re ready to use them, simply thaw them at room temperature before proceeding with the ganache assembly.

Variations to Try

If you're looking to mix things up, consider adding citrus zest, like orange or lemon, to the cake batter to brighten the chocolate flavor. A teaspoon of orange zest enhances the richness and adds a fresh element that pairs beautifully with chocolate. Alternatively, spice lover's might enjoy incorporating a touch of espresso powder for a mocha flavor, deepening the chocolate experience while adding a unique nuance.

For festive occasions, you can transform the ganache by creating a flavored variation. Infuse the heavy cream with mint leaves or a splash of flavored liqueur like raspberry or coffee before combining it with the chocolate. This will not only elevate the cake but also cater to different flavor preferences, making your mini heart cakes versatile for any gathering.

Questions About Recipes

→ Can I substitute all-purpose flour with gluten-free flour?

Yes, you can use a gluten-free all-purpose flour blend, but the texture may vary slightly.

→ How should I store leftover mini heart cakes?

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

→ Can I make the ganache ahead of time?

Yes, you can make the ganache a day in advance. Just reheat gently to regain its liquid consistency before using.

→ How can I make this cake vegan?

You can replace eggs with flax eggs and use a dairy-free butter and coconut cream in the ganache.