Last Updated on January 22, 2023
If you are looking for a meaningful and delicious dessert, this sensational heart-shaped mousse cake is the perfect thing to make. The combination of chocolate cake and mousse makes for an irresistible dessert. It is great for serving on Valentine’s Day or for any important anniversaries.
Though this cake does require baking experience, it is well worth all the work you put into it. It has delicious flavors and the fact that it is heart-shaped makes it extra special. This cake will truly impress that special someone in your life.
What You Will Need To Make Heart-Shaped Mousse Cake
To make this delicious chocolate heart-shaped cake you will need:
Ingredients
For the cake:
- 4 tablespoons unsalted butter, melted
- 1/3 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup sugar
For the mousse and jam:
- 1 cup heavy whipping cream
- 4 cinnamon sticks, broken in half
- 2/3 cup cherry jam
- 2 tablespoons kirsch (clear cherry brandy)
- 4 ounces bittersweet or semisweet chocolate, finely chopped
For the Glaze:
- 1/2 cup heavy whipping cream
- 1/4 cup water
- 2 tablespoons light corn syrup
- 1 teaspoon chai-spiced tea leaves or smoked black tea leaves (from 1 tea bag)
- 5 ounces bittersweet or semisweet chocolate, coarsely chopped
Equipment
- 8x8x2-inch heart-shaped cake pan
- Aluminum foil
- Baking sheet
- Sifter
- Medium mixing bowl
- Large metal or heatproof bowl
- Large saucepan
- Electric Mixer
- Large mixing bowl
- Small mixing bowl
- Wire rack
- Medium saucepan
- Serrated knife
- Two small saucepans
- Strainer
- Whisk
- Rubber spatula
Wilton Sweetheart 6-Cell Valentine Sprinkles Mix
Step by step instructions
Step one: Prepare the heart-shaped cake pan and preheat the oven
Preheat the oven to 400 degrees Fahrenheit then wrap the heart-shaped pan with aluminum foil and use one tablespoon of butter to grease the pan and dust with flour. Then, place the heart-shaped pan on aluminum foil.
Step two: Combine the dry ingredients
Sift the all-purpose flour, cocoa powder, and salt into a medium bowl.
Step three: Combine eggs and sugar
Combine the eggs and sugar in a large metal bowl or a heatproof bowl. Place the bowl with the eggs and sugar over a pot of simmering water, making sure the water does not touch the pot. Whisk the mixture until the sugar dissolves, around two minutes, and then remove the bowl from above the water.
Step four: Combine the cake batter
With an electric mixer, beat the egg and sugar mixture for about five minutes, until it is thick and puffy. Then, sift half of the dry ingredients into the mixture and fold with a rubber spatula until combined. Then, add the rest of the dry ingredients in and fold with a rubber spatula.
Step five: Add the butter to the cake batter
Set aside one-fourth of the cake batter into a small bowl and fold in three tablespoons of butter. Then, carefully fold the cake batter with the butter into the rest of the cake batter. Be sure not to overmix the batter as it will deflate.
Step six: Bake the cake
Bake the cake for approximately 20 minutes or until a toothpick inserted into the middle comes out clean. Next, allow the heart-shaped cake to fully cool on a wire rack.
Step seven: Prepare the base of the mousse
In a medium saucepan, bring the whipping cream and cinnamon sticks to a simmer. Then, remove the mixture from heat and let it sit for one hour at room temperature. Cover the whipping cream and cinnamon mixture and let it sit overnight in the fridge.
Step eight: Combine jam and kirsch
In a small bowl, combine the cherry jam and Kirsch, then set it aside.
Step nine: Cut cake in half
Using a serrated knife, carefully cut the cake in half and then transfer it to a work surface such as a baking pan. Then, spread a layer of the jam mixture on both halves of the cake.
Step ten: Make the mousse
Strain the whipping cream and cinnamon mixture into a large bowl and then use an electric mixer to beat it until large peaks form. On a small saucepan over low heat, melt the four ounces of chopped chocolate until smooth. While still warm, fold the melted chocolate with the whipped cream until smooth.
Then, add the mousse to the bottom layer of the cake and spread until even. Next, place the second layer of cake on top and place it in the fridge.
Step eleven: Make the glaze
In a small saucepan, bring the water, whipping cream, corn syrup, and tea to a boil, stirring the mixture constantly. Remove the mixture from heat and let it sit for five minutes before straining into another small saucepan. Return the mixture to a boil and then remove from heat.
Stir in the chopped chocolate, whisking until the mixture is smooth. Allow the glaze to cool and thicken, but where it is still pourable, for about 30 minutes. With your cake on a wire rack over a baking sheet, pour the glaze onto the cake, using a spatula to smooth it out, then refrigerate for at least two hours before serving.
Tips And Tricks
Store this chocolate ganache mousse cake in an airtight container in the fridge for up to three to five days. This cake does not freeze the best, so try to consume any leftovers within five days of making.
For the glaze and mousse, you can use bittersweet or semi-sweet chocolate, as this will make the most delicious results. It is not recommended to use milk, unsweetened or white chocolate, you can use dark chocolate if need be.
Servings And Preparation Time
|
Bake Time |
Preparation Time | Servings |
|
60 minutes |
50 minutes (plus chilling times) |
4 |
A Truly Delicious Chocolate Mousse Ganache Cake
Though this heart-shaped mousse cake does take time and baking experience, it is worth all the work. You and your special someone will enjoy this romantic heart-shaped cake no matter the occasion. It has an incredible combination of flavors and textures that will leave you wanting another slice.
Did you enjoy this tutorial for making a heart-shaped mousse cake? If so, please share your thoughts on this chocolate mousse cake and share this recipe with your friends and family.
Read more about Easiest Heart Shaped Chocolate Box; Step By Step Tutorial
Sensational Heart-Shaped Mousse Cake
Equipment
- 8x8x2-inch heart-shaped cake pan
- Aluminum foil
- Baking sheet
- Sifter
- Large metal or heatproof bowl
- Large saucepan
- Large mixing bowl
- Wire rack
- Medium saucepan
- Serrated knife
- Two small saucepans
- Strainer
Ingredients
For the cake:
- 4 tablespoons unsalted butter, melted
- 1/3 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 4 large eggs
- 3/4 cup sugar
For the mousse and jam:
- 1 cup heavy whipping cream
- 4 cinnamon sticks, broken in half
- 2/3 cup cherry jam
- 2 tablespoons kirsch (clear cherry brandy)
- 4 ounces bittersweet or semisweet chocolate, finely chopped
For the Glaze:
- 1/2 cup heavy whipping cream
- 1/4 cup water
- 2 tablespoons light corn syrup
- 1 teaspoon chai-spiced tea leaves or smoked black tea leaves (from 1 tea bag)
- 5 ounces bittersweet or semisweet chocolate, coarsely chopped
Instructions
- Prepare the heart-shaped cake pan and preheat the oven.Preheat the oven to 400 degrees Fahrenheit then wrap the heart-shaped pan with aluminum foil and use one tablespoon of butter to grease the pan and dust with flour. Then, place the heart-shaped pan on aluminum foil.4 tablespoons unsalted butter, melted
- Combine the dry ingredients.Sift the all-purpose flour, cocoa powder, and salt into a medium bowl.1/3 cup all-purpose flour, 1/3 cup unsweetened cocoa powder, 1/4 teaspoon salt
- Combine eggs and sugar.Combine the eggs and sugar in a large metal bowl or a heatproof bowl. Place the bowl with the eggs and sugar over a pot of simmering water, making sure the water does not touch the pot. Whisk the mixture until the sugar dissolves, around two minutes, and then remove the bowl from above the water.4 large eggs, 3/4 cup sugar
- Combine the cake batter.With an electric mixer, beat the egg and sugar mixture for about five minutes, until it is thick and puffy. Then, sift half of the dry ingredients into the mixture and fold with a rubber spatula until combined. Then, add the rest of the dry ingredients in and fold with a rubber spatula.
- Add the butter to the cake batter.Set aside one-fourth of the cake batter into a small bowl and fold in three tablespoons of butter. Then, carefully fold the cake batter with the butter into the rest of the cake batter. Be sure not to overmix the batter as it will deflate.4 tablespoons unsalted butter, melted
- Bake the cake.Bake the cake for approximately 20 minutes or until a toothpick inserted into the middle comes out clean. Next, allow the heart-shaped cake to fully cool on a wire rack.
- Prepare the base of the mousse.In a medium saucepan, bring the whipping cream and cinnamon sticks to a simmer. Then, remove the mixture from heat and let it sit for one hour at room temperature. Cover the whipping cream and cinnamon mixture and let it sit overnight in the fridge.1 cup heavy whipping cream, 4 cinnamon sticks, broken in half
- Combine jam and kirsch.In a small bowl, combine the cherry jam and Kirsch, then set it aside.2/3 cup cherry jam, 2 tablespoons kirsch (clear cherry brandy)
- Cut cake in half.Using a serrated knife, carefully cut the cake in half and then transfer it to a work surface such as a baking pan. Then, spread a layer of the jam mixture on both halves of the cake.
- Make the mousse.Strain the whipping cream and cinnamon mixture into a large bowl and then use an electric mixer to beat it until large peaks form. On a small saucepan over low heat, melt the four ounces of chopped chocolate until smooth. While still warm, fold the melted chocolate with the whipped cream until smooth.Then, add the mousse to the bottom layer of the cake and spread until even. Next, place the second layer of cake on top and place it in the fridge.4 ounces bittersweet or semisweet chocolate, finely chopped
- Make the glaze.In a small saucepan, bring the water, whipping cream, corn syrup, and tea to a boil, stirring the mixture constantly. Remove the mixture from heat and let it sit for five minutes before straining into another small saucepan. Return the mixture to a boil and then remove from heat.Stir in the chopped chocolate, whisking until the mixture is smooth. Allow the glaze to cool and thicken, but where it is still pourable, for about 30 minutes. With your cake on a wire rack over a baking sheet, pour the glaze onto the cake, using a spatula to smooth it out, then refrigerate for at least two hours before serving.1/2 cup heavy whipping cream, 1/4 cup water, 2 tablespoons light corn syrup, 1 teaspoon chai-spiced tea leaves or smoked black tea leaves (from 1 tea bag), 5 ounces bittersweet or semisweet chocolate, coarsely chopped
Ever since she was a young girl, Anna has been a lover of desserts. As an adult, she enjoys
baking a variety of desserts from cakes, cookies, brownies, bread, and more from scratch. She
enjoys sharing her passion for baking with others who also have a sweet tooth. From properly
measuring ingredients to making sure they are the correct temperature, Anna knows the
importance small details can make in baking. She wants to share her experience with others in
hopes they can make the most delicious baked goods. When she’s not busy blogging, Anna
enjoys trying new recipes in the kitchen.
