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5 from 1 vote

Sensational Heart-Shaped Mousse Cake

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.
Prep Time50 minutes
Baking Time1 hour
Total Time1 hour 50 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate ganache mousse, chocolate heart-shaped cake, chocolate mousse ganache, heart-shaped mousse cake
Servings: 4
Author: Cakedecorist

Equipment

Ingredients
  

For the cake:

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
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