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 servings
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 cup unsweetened cocoa powder; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk; 1/2 cup heavy cream; 1 cup semi-sweet chocolate chips; 1 tablespoon unsalted butter

Highlighted under: Easy Desserts Inspiration

I love making these Mini Heart Cakes because they not only look adorable but also taste divine. The combination of moist chocolate cake and rich ganache creates a delightful experience for both the eyes and the palate. Whenever I bake these, the kitchen fills with a comforting aroma that brings back sweet memories of baking with loved ones. Perfect for special occasions or just to brighten up a day, these little cakes are sure to impress anyone who takes a slice!

Created by

Nicola Fairchild

Last updated on 2026-01-05T20:41:34.741Z

When I first made these Mini Heart Cakes, I was amazed at how simple yet elegant they turned out. Using a heart-shaped mold makes them perfect for celebrations, and the chocolate ganache adds a luscious finish that’s hard to resist. I discovered that letting the ganache set for a few minutes before pouring it over the cakes gives it a beautifully glossy texture.

In preparing the cake, I learned that using room-temperature ingredients helps create a lighter, fluffier batter, which elevates the overall texture. Each bite is a perfect blend of flavor and moisture — that's what makes these cakes special for me!

Why You'll Love This Recipe
Adorable heart shape makes it perfect for any occasion
Silky smooth chocolate ganache enhances flavor and presentation
Easy to customize with different flavors or decorations

The Importance of Ingredients

Each ingredient in this Mini Heart Cake serves a specific purpose that contributes to both the texture and flavor. For example, the combination of all-purpose flour with cocoa powder helps create a tender crumb while providing a rich chocolate flavor. The unsalted butter not only adds moisture but also enhances the cake's overall richness, so choosing high-quality butter is key to achieving that luscious taste.

The buttermilk in this recipe is another crucial element; it reacts with the baking powder and baking soda to help the cake rise, resulting in a light and airy texture. If you don’t have buttermilk on hand, you can create a quick substitute by mixing one tablespoon of vinegar or lemon juice with enough milk to make one cup, allowing it to sit for five minutes before using.

Gaining the Perfect Ganache

When preparing the chocolate ganache, achieving the right consistency is essential for a beautiful finish. Heat the heavy cream until it's just simmering—don’t let it reach a full boil, as that can scorch the cream and affect the ganache’s smoothness. Stir the chocolate chips gently until fully melted and glossy; if it seems too thick, adding a bit more cream can help achieve your desired drizzle thickness.

If you’d like to add a twist to your ganache, consider incorporating flavors such as peppermint extract or espresso powder for a unique touch. Just a teaspoon of these ingredients can elevate the ganache, transforming your heart cakes into something truly special.

Storage and Make-Ahead Tips

These Mini Heart Cakes can be made ahead of time, making them perfect for party preparation. After baking, let the cakes cool completely before wrapping them in plastic wrap or storing them in an airtight container. They can be refrigerated for up to three days or frozen for up to a month. When freezing, place parchment paper between the layers to prevent sticking, and allow them to thaw in the refrigerator before serving.

To serve, consider adding garnishes such as fresh berries, whipped cream, or a dusting of powdered sugar for an extra decorative touch. This not only enhances the visual appeal but also adds layers of texture and flavor that pair beautifully with the rich chocolate and ganache.

Ingredients

Here’s what you’ll need to make these delightful Mini Heart Cakes:

For the Cake

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

For the Ganache

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

These ingredients will create delicious mini heart cakes with a rich ganache that everyone will adore!

Instructions

Now let's dive into the preparation of these heart-shaped cakes:

Preheat the Oven

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

Mix Dry Ingredients

In a bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Cream Butter and Sugar

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

Add Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition, then stir in the vanilla extract.

Combine Ingredients

Gradually add the dry mixture to the wet ingredients, alternating with the buttermilk, until just combined.

Fill Molds

Pour the batter into the prepared heart molds, filling each about two-thirds full.

Bake

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Prepare the Ganache

In a small saucepan, heat the heavy cream until just simmering, then pour over the chocolate chips. Let it sit for a couple of minutes, then stir until smooth.

Cool Cakes

Let the cakes cool for 10 minutes in the molds before removing them gently.

Top with Ganache

Once cooled, pour the ganache over the cakes, allowing it to drip down the sides.

Your Mini Heart Cakes are now ready to be enjoyed! Serve them with fresh berries or a scoop of ice cream for extra indulgence.

Pro Tips

For an added twist, try incorporating orange zest into the batter for a citrusy flavor that pairs beautifully with chocolate.

Troubleshooting Tips

If your cakes come out dense, it may be due to overmixing when combining wet and dry ingredients. Aim to mix until just combined to keep the batter light and fluffy. Similarly, underbaking can result in a wet and soggy texture; always check for doneness with a toothpick—the cakes should bounce back slightly when pressed.

If the ganache isn't setting properly, it might be due to the cream being too hot when poured over the chocolate chips. Ensure it has cooled slightly before pouring to create a ganache that thickens nicely when refrigerated.

Flavor Variations

While the classic chocolate flavor is irresistible, there are endless possibilities for flavor variations in your mini cakes. Try adding a teaspoon of orange zest into the batter for a hint of citrus or swirling in raspberry puree for a fruity contrast to the chocolate. Each variation will offer a new and exciting twist, making it easy to keep this recipe fresh.

You can also experiment with different types of chocolate for the ganache. Dark chocolate gives a rich and decadent flavor, while milk chocolate will yield a creamier, sweeter texture. For those who favor white chocolate, simply adjust the ratios—using about two parts chocolate to one part cream can create a lovely white chocolate ganache.

Serving Suggestions

To elevate your Mini Heart Cakes during serving, consider creating a dessert platter with various accompaniments. Pair these cakes with homemade vanilla ice cream, a scoop of sorbet, or even small portions of crème fraîche to create a gourmet experience. This not only increases the wow-factor but also provides complementary flavors that balance the richness of the cake.

For celebrations, you can decorate the cakes with edible flowers or sprinkles to match the occasion, like vibrant colors for a birthday or soft pastels for weddings. Adding a thoughtful decoration can transform simple treats into cherished centerpieces.

Questions About Recipes

→ Can I make these cakes gluten-free?

Yes, you can substitute regular flour with a gluten-free blend!

→ Can I freeze these cakes?

Absolutely! Just ensure they're well-wrapped before freezing, and thaw them in the fridge.

→ What can I substitute for buttermilk?

You can use regular milk mixed with a tablespoon of vinegar or lemon juice as a buttermilk substitute.

→ How long do these cakes last?

They can last for up to 3 days in an airtight container at room temperature.