COCOA SPONGE CAKE HEARTS filled with cream, Valentine’s Day sweets to make in a few minutes with cocoa biscuit dough, recipe for a dinner for two.
These filled cocoa sponge cake hearts are the classic easy and quick recipe, perfect when you have little time, few ingredients, and still want to bring a romantic homemade dessert to the table.
The cocoa sponge cake remains soft and light, ideal for cutting with heart-shaped cutters without crumbling. You can adapt the filling to what you have: spreadable cream, mascarpone, whipped cream, jam, or chocolate cream. This is exactly what makes these Valentine’s Day desserts so practical and clever.
These filled cocoa sweet hearts are perfect as a Valentine’s Day dessert, but they also work well as single-serving sweets for a special dinner or a romantic buffet. With a sprinkle of powdered sugar or a drizzle of melted chocolate, you can impress without stress.
Follow me in the kitchen today for the filled cocoa sponge cake hearts.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Valentine's Day
Ingredients
- 2 eggs
- 2.1 oz sugar
- 2/3 cup flour (the one you usually use)
- 1 teaspoon baking powder
- 2 tablespoons unsweetened cocoa powder
- 1 pinch salt
- 4 teaspoons vegetable whipping cream
- grated coconut
Steps
Beat the eggs with sugar until foamy, with electric beaters.
Then add the sifted flour with the baking powder and cocoa, a little at a time, folding gently, and also add the salt.
Pour the mixture into a pan lined with paper and make a rectangle of about 8 inches x 10 inches.
Bake in the preheated oven at 392°F for 6-7 minutes.
Remove from the oven, let it cool, and cut with a 3-inch heart-shaped cutter.
Whip the cream with electric beaters, using a piping bag with a 0.8 inch star tip to fill half of the hearts.
Pair them, dust with powdered sugar or grated coconut, and decorate with red fruits.
Store in the fridge until ready to serve.
Bon appétit
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COCOA SPONGE CAKE HEARTS FILLED
A practical tip that makes a difference: once baked, let the cocoa sponge cake cool well before cutting out the hearts, so they come out neat and perfect. For even more delicious results, lightly brush the base with milk or orange juice before filling: they remain moist and irresistible.
FAQ COCOA SPONGE CAKE HEARTS FILLED
Can I prepare the cocoa sponge cake hearts in advance?
Yes. You can make the base the day before, keep it well covered, and fill the hearts just before serving.
What can I fill the hearts with if I don’t have cream?
Jam, preserves, mascarpone, or chocolate or pistachio spread, custard work just fine.
Can they be frozen?
Yes, you can freeze them.
Is this dessert suitable for children?
Absolutely yes, it is soft, simple, and without alcohol.
