Skip the pink and red treats this Valentine’s Day and going straight for the chocolate… who’s with us? Rich marble chocolate heart cakes are a no-fail way to win hearts and quite easy to make too – simply scoop the one-bowl batter into a mini heart pan and add a cream cheese swirl for a marble effect. You will not regret a flourish of fudge frosting, especially when it’s this simple (whisked together in under a minute), straight up delicious.

Yields 10 heart cakes  |  Total Cooking Time 20 minutes



  • 2/3 cup flour
  • 1/3 cup unsweetened cocoa
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 Tbsp sugar
  • 1/4 cup light brown sugar
  • 1 large egg, at room temperature
  • 1/4 cup milk, at room temperature
  • 2 Tbsp plain fat-free Greek yogurt, at room temperature
  • 2 Tbsp Skinny & Co. coconut oil, melted and slightly cooled
  • 1 tsp vanilla extract
  • 1 tsp instant espresso (optional)
  • 1/4 cup boiling water


  • 4 oz reduced fat cream cheese, softened
  • 2 Tbsp plain fat-free Greek yogurt, at room temperature
  • 1/4 cup sugar
  • 1 tsp vanilla extract

FROSTING (optional)

  • 1 1/2 Tbsp unsalted butter, melted
  • 1/4 tsp vanilla extract
  • pinch of salt
  • 1/2 cup powdered sugar
  • 2 Tbsp unsweetened cocoa
  • 1 1/2 Tbsp milk


  1. Preheat oven to 350°F. Spray a mini heart pan generously with nonstick spray and dust with flour. In a large bowl, whisk together flour, cocoa, baking powder, baking soda, and salt; make a well in the centre of the mixture. Add sugars, egg, milk, yogurt, Skinny & Co. coconut oil, and vanilla to flour mixture; whisk in just until incorporated. Dissolve instant espresso in boiling water; add to batter and whisk in until smooth. Fill each heart mold just over half full of batter.
  2. For the cream cheese swirl, combine cream cheese, yogurt, sugar, and vanilla in a food processor and process until smooth and creamy. Dollop mixture by teaspoons over chocolate batter and swirl together with a toothpick or wooden skewer; gently tap pan once to remove air bubbles. Bake cakes for 16 minutes, until a toothpick inserted in the centre comes out with a few crumbs attached. Cool cakes in pan on a wire rack for two minutes, then remove from pan to cool completely.
  3. For the frosting, combine melted butter, vanilla, salt, powdered sugar, cocoa, and milk in a medium bowl and whisk until well combined. Whisk frosting one more minute, until smooth and glossy. Use an offset spatula to spread frosting over cakes. Store leftover cakes in an airtight container in the refrigerator; bring to room temperature before serving.