These decadent Chocolate Cake Hearts are perfect for sharing! A mini heart version of my Best Chocolate Cake Ever, topped with chocolate ganache and served with love!
For more heart-shaped recipes, I think you may love my heart cinnamon rolls, my even easier heart cinnamon roll biscuits, and heart-shaped lollipops.
Are you looking for a special heart-themed dessert to serve for Valentine’s Day or a special anniversary? These Chocolate Cake Hearts are just the dessert, especially if you and your special someone loves chocolate!
These heart cakes topped with Chocolate Ganache are perfect for anniversaries, romantic dinners, and Valentine’s Day; they are so special for parties, showers, Mother’s Day, and special events! And these are so simple to make – yet they make such an elegant and pretty dessert! I think you are going to love them!
Chocolate Cake Hearts
These cakes are incredibly easy to make and are made from one of my favorite recipes. My mini heart cakes are delicious and festive and are a great portion-controlled individual dessert from my Best Chocolate Cake recipe.
How to Make Chocolate Heart Cakes
Prep. Preheat your oven to 350 degrees. Prepare a rimmed baking sheet with nonstick baking spray or by coating it with shortening and dusting lightly with flour, being sure to remove all excess flour. (I use a half sheet pan, 12 x 17 inches.)
Make the cake. Follow the instructions to make my favorite chocolate cake recipe, my Best Chocolate Cake Ever, as a sheet cake rather than a layer cake.
Prepare the batter for the chocolate sheet cake as directed and pour it into the rimmed baking sheet. Use an offset spatula to make sure the batter is distributed evenly. Then place in the oven and bake for about 12-15 minutes until the cake slightly pulls away from the edges and a toothpick comes out clean when inserted into the center of the cake. Allow cake to cool slightly, about 10-15 minutes. You can follow my tips forhow to tell when your cake is done.
Make the Ganache Glaze. While my cake is cooling, I make my Chocolate Ganache using the Ganache Glaze recipe.
Cut the hearts. Then, once the cake has cooled, I take a large heart-shaped cutter and cutlarge hearts out of the cake and place the heart-shaped pieces of cake onto serving dishes. (I used about a 3-inch cutter.)
Top with Chocolate Ganache. Then I pour about 1/4 cup of ganache over each heart. I repeat with the ganache until it reaches the desired thickness on top of each cake.
Optional Raspberry Sauce. For Valentine’s Day especially, I love making my Raspberry Sauce to add to each dessert plate. This makes such a pretty presentation and such a delicious dessert too!
Make sure you save the pieces of chocolate cake you have remaining after you cut out your heart shapes. These are so good placed on a skewer and dipped in chocolate ganache!
Here’s my recipe for how I made my Chocolate Cake Hearts. I love them and I think you will too!
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Chocolate Cake Hearts Recipe
Robyn Stone
5 from 1 vote
These Chocolate Cake Hearts are perfect for sharing with your sweetheart! A mini heart version of my Best Chocolate Cake topped with chocolate ganache and served with love!
Prep Time: 15 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 30 minutes minutes
Servings: 8
Ingredients
- 1 chocolate cake recipe
- 1 chocolate ganache recipe
- raspberry sauce, optional
Instructions
Preheat oven to 350º F. Prepare rimmed kitchen sheet pan with nonstick baking spray or by coating with shortening and dusting lightly with flour, being sure to remove all excess flour.
Prepare the chocolate cake batter as directed and pour into rimmed sheet pan. Use an offset spatula to make sure the batter is distributed evenly. Place in the oven and bake for 12-15 minutes or until the cake slightly pulls away from the edges and a toothpick comes out clean when inserted into the center of the cake. Allow the cake to cool slightly, about 10-15 minutes.
While cake is cooling, prepare ganache recipe using the ganache glaze recipe.
Cut cake with a heart shaped cutter and place on serving dishes. When ready to serve, pour about 1/4 cup of ganache over top of each cake. Repeat with additional ganache until it reaches the desired thickness you prefer.
Notes
I use a half sheet pan, 12 x 17 inches.
From cutting the heart shapes, there will be pieces of cake left over. This is not included in the serving quantity, but is delicious to cut into pieces and serve with long skewers to dip in warm ganache the next day!
The nutritional information counts the full recipe of ganache but you may not use all of it on the hearts.
Nutrition
Calories: 612kcal | Carbohydrates: 97g | Protein: 10g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 573mg | Potassium: 364mg | Fiber: 3g | Sugar: 65g | Calcium: 147mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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Enjoy!
Robyn xo
Categorized as:All Recipes, Cake, Chocolate, Cooking, Dessert Recipes, Holiday and Occasion Recipes, Mother’s Day Recipes, Recipes, Shower Recipes, Valentine’s Day Recipes
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About Robyn
Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.
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