Are you looking for an impressive, yet super easy dessert for Valentine’s Day? If you answered yes, then this Easy Heart Mold Chocolate Strawberry Mousse Cake is for you. All it takes is a Heart-Shaped Silicone Cupcake Mold, chocolate cake recipe and a strawberry mousse recipe; the assembly is the easiest part. Thanks to this amazing Heart-Shaped Silicone Cupcake Mold, I can make an elegant dessert in no time at all. Best part is, the mold is dishwasher safe. I can just pop that bad boy in the dishwasher right after I’m done with no hassle.
The recipe below, I’m about to show you, makes 12 heart cakes.
First make the chocolate cake batter and put it directly into the Heart-Shaped Silicone Cupcake Mold. I like to use an ice cream scooper.
Now, this recipe is one of my best. I get a lot of compliments on this cake recipe. I’ve tried other chocolate cake recipes, but I keep coming back to this one because it is SOOOOO delicious! You can’t beat it.
Chocolate Cake Recipe
1 ounce semi-sweet baking chocolate
1/2 cup hot brewed coffee
1 cup sugar
1 2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking powder
pinch of salt
1/4 cup vegetable oil
1/2 cup milk
- Preheat oven to 300 degrees F. Prepare the cake tin with parchment paper and spray with non-stick cooking spray.
- Place chocolate in a medium-sized bowl and add hot coffee. Whisk until the chocolate has melted. Let cool.
- Start beating the egg until it reaches maximum volume. It should be light yellow in color and frothy looking.
- Meanwhile, sift together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
- Add vegetable oil and milk to the chocolate coffee mixture.
- Once the eggs have reached maximum volume, add in 1/3 of the dry ingredients, followed by 1/2 of the wet ingredients. Repeat and make sure to end with the dry ingredients. Scrape down the sides of the bowl as necessary to make sure all the ingredients in the batter are fully incorporated.
- Pour batter into the mold and bake 25 to 30 minutes or until a toothpick inserted comes out clean. Cool completely. I find it best to keep covered in the freezer until ready to use. The cake is easier to cut this way.
While you are waiting for the cake to cool, you can get started on the strawberry mousse. I absolutely love mousse and strawberry is one of my favorite flavors. Mousse sounds intimidating to make, but it is really simple. Let me show you.
1 pint strawberries
1/4 cup sugar
1/4 cup water
1 teaspoon gelatin
1 cup heavy cream
- Wash and cut the stems off of all strawberries and blend into a puree. Add sugar and mix until fully incorporated. Set aside.
- Place a saucepan on top of the stove with about an inch of water in it. Set heat to low and place a heat-safe bowl on top of the saucepan. Put the water in the bowl and sprinkle the gelatin on top. Heat until the gelatin is completely dissolved. Add to the puree.
- Meanwhile, place the heavy cream in a bowl and whip until soft peaks. Add in the cooled puree and mix until stiff peaks. Place in the refrigerator to cool/set completely, about 15 minutes.
Now for the assembly of the heart cakes. Remove the cakes from the mold. Cut each heart-shaped cake in half. Fill a piping bag with the strawberry mousse and pip a layer of mousse onto the first layer of the cake. Place the second cake layer on top and pipe some more strawberry mousse on top. Repeat for all heart cakes. Decorate with strawberries. Serve immediately or place in the refrigerator until ready to eat.
I challenge you to eat just one.