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: 4 servings
Ingredients: 150g all-purpose flour; 50g cocoa powder; 150g granulated sugar; 3 large eggs; 120ml milk; 60ml vegetable oil; 1 tsp baking powder; 1/2 tsp salt; 1 tsp vanilla extract; 200g dark chocolate, chopped; 150ml heavy cream; 1 tbsp unsalted butter

Highlighted under: Baking & Desserts

I absolutely adore making this Mini Heart Cake with Chocolate Sponge for special occasions. The excitement I feel when I bite into this delight is unmatched! The rich chocolate paired with the soft, spongy cake creates a dessert that’s both indulgent and heartwarming. It’s perfect for surprising loved ones or simply to indulge in a sweet moment by myself. With just the right amount of sweetness and a touch of elegance, this cake always leaves everyone wanting more!

Created by

Ruby Lawson

Last updated on 2026-01-13T01:40:11.081Z

When I first attempted this cake, I wanted something that would be both visually appealing and incredibly tasty. After several trials, I discovered that pairing a rich chocolate sponge with a light ganache not only heightens the flavor but also gives it that luxurious finish we crave in a dessert. The heart shape adds a sweet personal touch, making it ideal for any celebration.

One specific tip that I've found tremendously helpful is to let the chocolate ganache cool slightly before pouring it over the cake. This ensures a smooth, glossy finish that looks as good as it tastes. Each slice reveals a tender cake that is every bit as delightful as it sounds!

        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

      

Chocolate Sponge Performance

The chocolate sponge is the heart of this cake, and its structure is vital for achieving the right balance of tenderness and moisture. Properly incorporating air into the eggs and sugar mixture is crucial; whisk them until the mixture is pale and fluffy, usually around 5-7 minutes. This process helps the sponge rise beautifully, giving it a light texture that contrasts wonderfully with the rich ganache.

When mixing the dry ingredients with the wet ingredients, take care to fold rather than vigorously stir. Overmixing at this stage can lead to a denser texture, which is less desirable for a sponge cake. Aim for just combined—some small flour streaks are completely fine.

Ganache Mastery

The ganache serves as both a decadent topping and a glue that holds the cake layers together. Ensure that the cream is brought to a simmer without boiling to prevent it from separating. Pouring the hot cream over the chocolate gives you a smooth mixture—with the butter adding gloss and a creamy finish. If your ganache appears too thick after mixing, gently reheat it over low heat, stirring until you achieve the desired consistency.

Be mindful of the temperature when assembling. If the ganache is too hot, it may slip off the sides. Let it cool for about 5-10 minutes from preparation before pouring it over your cake layers for that beautiful drip effect—this will ensure it sets perfectly.

Personal Touches and Serving Suggestions

Feel free to elevate your Mini Heart Cake by adding a layer of fresh fruit, such as raspberries or orange segments, between the sponge layers. This addition not only enhances flavor but also adds a bright, colorful contrast that’s wonderful for presentations. You can also consider infusing the cake batter with a hint of coffee or espresso powder to intensify the chocolate flavor if you’re a coffee lover.

For a festive touch, consider dusting the top of the cake with powdered sugar or edible glitter just before serving. This small extra step adds an elegant finish that makes the cake visually appealing. Additionally, if you have leftovers, store them in an airtight container in the fridge for up to three days—just bring them to room temperature before enjoying for the best flavor and texture.

Ingredients

For the Chocolate Sponge

150g all-purpose flour
50g cocoa powder
150g granulated sugar
3 large eggs
120ml milk
60ml vegetable oil
1 tsp baking powder
1/2 tsp salt
1 tsp vanilla extract

For the Ganache Topping

200g dark chocolate, chopped
150ml heavy cream
1 tbsp unsalted butter

Instructions

Prepare the Cake Batter

In a large bowl, whisk together the eggs and sugar until pale and fluffy. Gradually add in the milk, vegetable oil, and vanilla extract, stirring well. In another bowl, sift together the flour, cocoa powder, baking powder, and salt.

Combine the dry mixture with the wet ingredients and mix until just combined.

Bake the Sponge

Preheat your oven to 180°C (350°F). Grease and flour mini heart-shaped cake pans. Pour the batter evenly into the pans and bake for 25-30 minutes or until a skewer inserted into the center comes out clean.

Allow the sponges to cool before removing from the pans.

Prepare the Ganache

In a saucepan over medium heat, bring the heavy cream to a simmer. Remove from heat and pour over the chopped chocolate. Let it sit for a minute, then stir until smooth.

Add the butter for added shine and richness.

Assemble the Cake

Once the cakes have cooled, place one layer on a serving plate and spread a layer of ganache on top. Add the second layer and pour the remaining ganache over the entire cake, allowing it to drip down the edges.

Serve and Enjoy

Allow the ganache to set slightly before slicing. Enjoy your Mini Heart Cake with Chocolate Sponge fresh, and share with your loved ones!

Pro Tips

For an extra touch, consider garnishing the cake with fresh berries or edible flowers. This not only enhances the presentation but also adds a burst of freshness to each bite.

Storage and Freezing

This Mini Heart Cake can be stored in an airtight container at room temperature for up to two days or in the refrigerator for up to five days. If you wish to make it ahead of time, you can also freeze the baked and cooled sponges, individually wrapped in plastic wrap, for up to one month. Thaw them in the fridge overnight before assembly.

For the ganache, it can be refrigerated for up to a week. Just warm it up gently in the microwave or over a double boiler to restore its smooth consistency before pouring over your cake.

Ingredient Substitutions

If you're looking for a gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend. Many blends will yield similar results, but you may want to add an additional egg to enhance the texture. Likewise, using coconut oil instead of vegetable oil will give a subtle flavor twist and can be a healthier alternative.

For a non-dairy version, swap the heavy cream for a full-fat coconut cream and the butter for a vegan butter substitute. This will still provide a luxurious ganache that remains rich and satisfying without the dairy.

Scaling the Recipe

This recipe can easily be scaled up if you're planning for a larger gathering. Simply double the ingredients to make a larger cake in standard round pans or triple for a more significant celebration. Adjust baking times accordingly—larger cakes may require an additional 10-15 minutes in the oven, so always check for doneness using a skewer.

If you're looking to reduce the serving size, you can half the recipe. The same mixing techniques and baking considerations apply, but you may need to adjust the baking time down. Always keep an eye on your cake during baking to achieve the perfect sponge.

Questions About Recipes

→ Can I use all-purpose flour instead of cake flour?

Yes, all-purpose flour works well, but the texture may be slightly denser.

→ How long can I store the cake?

The cake can be stored in the refrigerator for up to 3 days in an airtight container.

→ Can I use milk chocolate instead of dark chocolate for the ganache?

Absolutely! Milk chocolate will make the ganache sweeter and creamier.

→ Is there a way to make this cake gluten-free?

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