Mini Heart Cake with Chocolate Sponge

Name: Mini Heart Cake with Chocolate Sponge
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large eggs, separated; 150g granulated sugar; 100g all-purpose flour; 50g unsweetened cocoa powder; 1 tsp baking powder; Pinch of salt; 50g unsalted butter, melted; Fresh berries (strawberries, raspberries, blueberries); Powdered sugar for dusting; Whipped cream (optional)

Highlighted under: Baking & Desserts

I absolutely adore creating desserts that not only taste heavenly but also look stunning. When I decided to make a Mini Heart Cake with Chocolate Sponge, I knew it would be the perfect centerpiece for a romantic dinner. The rich cocoa flavor combined with the lightness of the sponge makes it a truly delightful treat. Each bite is a little piece of heaven, and I can't wait to share this recipe with you, so you can bring a touch of love to your own celebrations.

Created by

Holly James

Last updated on 2026-01-05T23:01:20.159Z

When I first experimented with this Mini Heart Cake, I didn’t anticipate how the chocolate sponge would turn out so light and airy. The key is to beat the egg whites until they form stiff peaks before gently folding them into the chocolate mixture. This technique allows the cake to rise beautifully while keeping that rich flavor intact.

Not only is this cake visually appealing, but it’s also incredibly satisfying to make. I love decorating it with fresh berries and a dusting of powdered sugar to enhance its charm. It truly feels like a labor of love when you see it come together!

        Why You'll Love This Recipe
        Rich cocoa flavor that is utterly indulgent
Beautiful heart shape perfect for special occasions
Light and fluffy texture that's a joy to eat

      

The Art of Baking Chocolate Sponge

Baking the perfect chocolate sponge is all about precision and technique. First, ensure that your egg yolks and sugar are beaten until they achieve a light and airy texture. This step is critical, as it introduces air into the mixture, which will help the cake rise beautifully. The right consistency should be ribbon-like when you lift the whisk out of the batter. Additionally, when folding in the dry ingredients, use a gentle hand to maintain this airiness, as over-mixing can lead to a dense cake.

It's essential to pay attention to the temperature of your ingredients. Using room temperature eggs will help the batter emulsify better, resulting in a smoother and more uniform texture. If you've stored your eggs in the refrigerator, try placing them in warm water for about 10 minutes to bring them to the right temperature.

Perfecting the Decoration

The decoration of your Mini Heart Cake is just as important as the baking process. When stacking the cakes, make sure they are completely cool to avoid melting the whipped cream or the berries. A quick tip is to chill the cakes in the fridge for 30 minutes after cooling them on a wire rack; this will firm them up significantly and help with easier assembly and icing satisfaction.

Fresh berries not only enhance the visual appeal but also add a burst of flavor that complements the rich chocolate sponge perfectly. You can choose to macerate the berries with a little sugar and lemon juice for about 10 minutes, enhancing their sweetness and juiciness, which can add another layer of flavor to your dessert.

Ingredients

Gather all your ingredients before you start for a smooth baking experience.

For the Chocolate Sponge

4 large eggs, separated
150g granulated sugar
100g all-purpose flour
50g unsweetened cocoa powder
1 tsp baking powder
Pinch of salt
50g unsalted butter, melted

For Decoration

Fresh berries (strawberries, raspberries, blueberries)
Powdered sugar for dusting
Whipped cream (optional)

Make sure to use fresh ingredients for the best flavor and texture.

Instructions

Follow these steps carefully for a delicious outcome!

Preheat the Oven

Preheat your oven to 180°C (350°F) and grease your heart-shaped cake pans to ensure easy release.

Prepare the Batter

In a large bowl, beat the egg yolks and sugar until light and fluffy. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually fold the dry ingredients into the egg mixture, then gently incorporate the melted butter.

Whip the Egg Whites

In another bowl, beat the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the chocolate batter, being cautious not to deflate the mixture.

Bake the Cake

Pour the batter evenly into the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack.

Decorate and Serve

Once cooled, carefully remove the cakes from the pans. Stack them and decorate with fresh berries and a dusting of powdered sugar. Serve with whipped cream if desired.

Enjoy your delightful Mini Heart Cake with Chocolate Sponge!

Pro Tips

For extra moisture, you can brush the sponge layers with coffee syrup before stacking. This adds a lovely depth of flavor to the cake.

Tips for Storage and Make-Ahead

This Mini Heart Cake can be prepared ahead of time, making it a convenient option for special occasions. You can bake the chocolate sponge a day in advance. After cooling, wrap each layer in plastic wrap and store them in the refrigerator. This helps maintain moisture and flavor. Before serving, simply stack and decorate with your chosen toppings.

For storage, keep any leftover cake in an airtight container in the refrigerator. It can be enjoyed for up to three days without losing its delightful taste. If you prefer a spongier texture, try reheating individual slices in the microwave for about 10-15 seconds before enjoying.

Variations and Dietary Swaps

If you want to cater to dietary preferences, consider making this chocolate sponge gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Look for a blend that includes xanthan gum for a similar texture. This swap should work seamlessly in this recipe without compromising its delightful flavor and fluffiness.

For an extra flavor twist, you can incorporate coffee into your batter. Adding about 1 tablespoon of brewed espresso or coffee to the batter deepens the chocolate flavor without making the cake taste like coffee. This is an excellent way to enhance the richness, especially for chocolate lovers.

Questions About Recipes

→ Can I use gluten-free flour?

Yes, you can substitute all-purpose flour with a gluten-free mix, but the texture may vary slightly.

→ How long can I store the cake?

The cake can be stored in an airtight container at room temperature for up to 3 days.

→ Can I make this cake ahead of time?

Absolutely! You can bake the layers a day in advance and refrigerate them until you’re ready to assemble.

→ What other fillings can I use?

You can use chocolate ganache, fruit preserves, or even a cream cheese filling for added flavor.