Mini Heart Cake with Chocolate Ganache

Name: Mini Heart Cake with Chocolate Ganache
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 mini cakes
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/4 cup milk; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup semi-sweet chocolate chips; 1/2 cup heavy cream; 1 teaspoon vanilla extract

Highlighted under: Creative Baking Inspiration

I absolutely love baking mini desserts, and this Mini Heart Cake with Chocolate Ganache is one of my all-time favorites. It's a delightful treat that's perfect for special occasions or simply to indulge yourself. The combination of moist cake and rich chocolate ganache creates a heavenly experience that never fails to impress. With simple ingredients that everyone usually has on hand, this recipe is an accessible way to whip up a beautiful dessert. Let me show you how to create this mini masterpiece!

Created by

Bryony Wells

Last updated on 2026-01-05T20:33:34.495Z

Baking the Mini Heart Cake with Chocolate Ganache was a delightful journey. I remember the first time I crafted these cakes, using a heart-shaped mold that beautifully embodies the love we put into our desserts. The trick to getting that perfect ganache lies in using high-quality chocolate and letting it sit for just the right amount of time to ensure it’s silky smooth.

Each time I serve these adorable cakes, I love watching the reactions they get—there’s just something about their size and shape that adds to their charm. To enhance the chocolaty goodness, I recommend adding a hint of espresso powder to the ganache. It intensifies the chocolate flavor beautifully!

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

Getting the Right Batter Consistency

The texture of your cakes greatly depends on how well you mix the batter. When combining the wet and dry ingredients, take care not to overmix. The goal is to incorporate the flour until just combined, which prevents the cakes from becoming dense. If you find your batter looks too thick after combining, adding a tablespoon of extra milk can help achieve a smoother consistency without compromising the lightness of your cakes.

Another crucial tip is to ensure your butter is softened properly. Butter that is too cold will not cream well with the sugar, leading to a granular texture rather than a smooth batter. Aim for a temperature of around 68°F (20°C). One easy way to soften butter is to cut it into small cubes and leave it out at room temperature for about 15-20 minutes before starting to make your batter.

Perfecting the Chocolate Ganache

Making ganache can be tricky, but there are a few key points to ensure perfect results. Heat the heavy cream just until it begins to simmer, as boiling can cause the chocolate to seize. If this happens, you may need to gently reheat while stirring to bring it back together. Use high-quality chocolate chips for a smoother, richer ganache; they’ll melt better and provide a more delightful flavor to the overall dessert.

If you're aiming for a thicker ganache, let it cool a bit before dipping the cakes. This will allow it to set more firmly. Conversely, warming the ganache slightly can create a drizzle effect over your cakes. To store leftover ganache, refrigerate it in an airtight container for up to a week. It can be gently reheated in a microwave in short bursts to bring it back to a drizzling consistency.

Ingredients

Gather these ingredients to make the mini heart cakes and the chocolate ganache.

For the Mini Heart Cakes

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

For the Chocolate Ganache

1 cup semi-sweet chocolate chips
1/2 cup heavy cream
1 teaspoon vanilla extract

With the ingredients prepared, you're ready to bake!

Instructions

Follow these steps to create your mini heart cakes and top them with delicious chocolate ganache.

Preheat the Oven

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

Mix the Batter

In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the milk and vanilla extract.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture, mixing until just combined.

Bake the Cakes

Pour the batter evenly into the prepared molds and bake for 20 minutes, or until a toothpick inserted comes out clean. Allow them to cool completely.

Prepare the Ganache

In a saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add in the chocolate chips. Stir until smooth and add the vanilla extract.

Assemble the Cakes

Once the cakes have cooled, dip the tops in the chocolate ganache, allowing the excess to drip off. Leave to set for a few minutes.

Your mini heart cakes are ready to be served!

Pro Tips

For a special touch, consider adding a sprinkle of sea salt on top of the ganache before it sets.

Serving Suggestions

These mini heart cakes not only make for a charming dessert but can also be enhanced with a variety of toppings. Consider adding fresh berries, such as strawberries or raspberries, which contrast beautifully with the rich chocolate flavor. A light dusting of powdered sugar over the top can add an elegant touch and an appealing visual element.

For an extra layer of flavor, serve alongside a scoop of vanilla ice cream, which complements the chocolate ganache. Alternatively, a dollop of whipped cream or a drizzle of orange sauce can elevate the taste profile, bringing out that zesty citrus flavor mentioned in the love points.

Make-Ahead and Storage Tips

These mini heart cakes can be baked a day ahead, making them an excellent option for gatherings. Just ensure they cool completely before storing them in an airtight container at room temperature. It's advisable to keep the cakes separate from the ganache until you're ready to serve; this prevents any sogginess from the ganache as it sets.

If you want to prepare the ganache in advance, you can make it up to two days ahead of time. Store it in the refrigerator, and when you're ready to use it, simply microwave it for 10-15 seconds, stirring until it’s smooth and pourable again. This way, you can maximize your time on the day of serving and still impress your guests with these delightful mini treats.

Questions About Recipes

→ Can I use different shapes for these cakes?

Absolutely! You can use any shape mold you have on hand, just adjust the baking time if necessary.

→ How can I make these cakes gluten-free?

Substituting all-purpose flour with a gluten-free flour blend can work well for this recipe.

→ Can I prepare the ganache in advance?

Yes, you can make the ganache a day ahead. Just store it in the refrigerator and reheat gently before using.

→ What should I do if the ganache is too thick?

If your ganache is too thick, simply stir in a bit more warm heavy cream until it reaches your desired consistency.