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: 8 servings
Ingredients: 4 large eggs, separated; 100g granulated sugar; 80g all-purpose flour; 30g cocoa powder; 1/2 tsp baking powder; 1/4 tsp salt; 50g unsalted butter, melted; Whipped cream; Fresh berries; Powdered sugar for dusting

Highlighted under: Baking Moments

I absolutely love baking, and this Mini Heart Cake with Chocolate Sponge is one of my favorite recipes to make for special occasions. The combination of moist chocolate sponge and a delightful heart shape always brings a smile to my face. I remember the first time I made these little cakes; the joy on my family’s faces was priceless. With a few simple ingredients and easy steps, you'll find that this recipe is not only fun to make but also perfect for any celebration or just a sweet treat for yourself.

Created by

Adeline Morris

Last updated on 2026-01-06T11:01:13.443Z

While testing different cake recipes, I stumbled upon this chocolate sponge that turned out to be incredibly light and fluffy. It was an experiment that took several tries, but when I finally perfected it, I knew it was going to be a hit. The secret? Whipping the egg whites separately before folding them into the batter makes all the difference in texture.

As I shaped the cakes into hearts, I was reminded of the joy they bring to celebrations. Decorating them is another fun part—adding fresh berries or a light dusting of powdered sugar elevates them beautifully. It's a simple yet effective way to impress at gatherings.

Why You'll Love This Recipe
Rich chocolate flavor with a light sponge texture
Adorable heart shape perfect for gifting
Versatile for various toppings and fillings

Understanding the Chocolate Sponge

The chocolate sponge in this recipe serves as the backbone of flavor and texture. The combination of separated eggs creates a light, airy sponge as the beaten egg whites lead to a fluffy rise. It's essential to beat the whites until they form stiff peaks; this ensures the cakes rise beautifully while maintaining a moist crumb. If under-beaten, the sponge may deflate during baking and result in a denser cake.

Cocoa powder brings depth to the cake's flavor, but for a richer touch, consider using Dutch-processed cocoa. This type of cocoa has a smoother flavor profile due to its alkalization process, which can enhance the overall taste. Always remember to sift the dry ingredients; this not only eliminates lumps but also aerates the flour and cocoa, helping to create a lighter sponge.

Decorating Your Heart Cakes

For a visually stunning presentation, use fresh berries, which not only add vibrant colors but also a fresh contrast to the rich chocolate flavor. Blueberries and strawberries work wonderfully if you want a seasonal touch. A quick tip: toss the berries in a little sugar before using them; this releases their juices, making them even more flavorful atop the whipped cream.

Dusting the cakes with powdered sugar is not only beautiful but adds a touch of sweetness that can balance the richness of the chocolate sponge. Use a fine mesh sieve or a flour sifter to achieve even coverage. To elevate the presentation further, consider pairing the cakes with a drizzle of chocolate ganache or a fruit sauce; this gives an additional flavor layer and enhances the overall dessert experience.

Ingredients

Gather all the ingredients before you start for a smoother baking experience.

For the Chocolate Sponge

4 large eggs, separated
100g granulated sugar
80g all-purpose flour
30g cocoa powder
1/2 tsp baking powder
1/4 tsp salt
50g unsalted butter, melted

For Decoration

Whipped cream
Fresh berries
Powdered sugar for dusting

Be sure to have fun decorating—this is where your creativity shines!

Instructions

Before you start, preheat your oven to 175°C (350°F) and prepare your cake pans.

Prepare the Cake Mix

In a bowl, whisk the egg yolks and sugar until pale and creamy. Sift in the flour, cocoa powder, baking powder, and salt. Mix well until smooth. In a separate bowl, beat the egg whites until stiff peaks form, then gently fold them into the chocolate mixture. Finally, incorporate the melted butter.

Bake the Cakes

Pour the batter into prepared heart-shaped cake pans. Bake for 25 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pans for 10 minutes before transferring to wire racks.

Decorate and Serve

Once cooled, decorate the cakes with whipped cream, fresh berries, and a dusting of powdered sugar. Arrange them on a platter and serve them during your special occasion!

Enjoy your delightful Mini Heart Cakes with loved ones!

Pro Tips

For an extra layer of flavor, consider adding orange zest to the batter or using a flavored whipped cream for decoration.

Make-Ahead and Storage Tips

These mini heart cakes can be made ahead of time, making them a perfect treat for busy occasions. Once baked and cooled, wrap each cake tightly in plastic wrap and store them at room temperature for up to two days, or in the fridge for up to a week. If you plan to keep them longer, consider freezing them; they can be frozen for up to three months. Just remember to allow them to thaw completely before decorating to prevent the whipped cream from melting.

When storing, try to keep the cakes in an airtight container to maintain their moisture. Alternatively, you could freeze un-frosted cakes to prevent any sogginess from the whipped cream. When you're ready to serve, simply frost the cakes while they're chilled to achieve a beautiful finish without the cream melting away.

Troubleshooting Common Issues

If your cakes don’t rise as expected, it could be due to the egg whites not being whipped correctly or the batter being over-mixed after incorporating them. When folding, do so gently; you want to retain the airiness that the beaten egg whites provide. Additionally, ensure that your baking powder is fresh; expired baking powder can lead to a lack of lift.

For a drier cake texture, be cautious of baking time. Start checking the cakes a couple of minutes earlier than the suggested time; a toothpick should come out clean but not dry. Overbaking will result in a less desirable consistency. If you find that your cakes are too dry, consider serving them with a drizzle of simple syrup or ganache to add moisture back into the cake.

Questions About Recipes

→ Can I make this cake ahead of time?

Yes, you can bake the cakes a day in advance and store them in an airtight container until you are ready to decorate.

→ What can I substitute for cocoa powder?

You can use carob powder or a mix of flour and instant coffee granules for a different flavor profile.

→ How do I ensure my sponge is fluffy?

Be sure to whip the egg whites to stiff peaks and fold them in gently to maintain the volume.

→ What other flavors can I add?

Feel free to experiment with vanilla extract, almond extract, or citrus zest for a different taste!