Valentines heart cakes - recipe
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Prepare
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Serves
4 -
Cook
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Skill
Easy
Ingredients
For the sponges
- 125 g Dark chocolate
- 3 tbsp Milk (whole)
- 150 g Butter (unsalted) softened
- 150 g Unrefined golden caster sugar
- 3 Egg(s) (free range)
- 200 g Plain white flour
- 1 tbsp Cocoa powder
- 1 tsp Baking powder
- ¼ tsp Bicarbonate of soda
For the filling
- 100 g White chocolate
- 140 g Butter (unsalted)
- 140 g Icing sugar
For the icing
Find similar in:
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1
Preheat the oven to 180°C (160°C fan, gas mark 4).
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2
Butter and flour the sides of four 10 cm heart shaped tins and line the bases with greaseproof paper.
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3
For the cakes, snap the chocolate into chunks and place in a bowl. Add the milk and sit the bowl over a saucepan of gently simmering water and heat until the chocolate has melted. (Make sure the bottom of the bowl doesn’t touch the surface of the water.) Set aside to cool slightly.
For this step you'll need:
- 125g Dark chocolate
- 3 tbsp Milk (whole)
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4
Beat the butter until very soft then add the caster sugar and continue to beat until the mixture is pale and fluffy. Beat in the eggs, one at a time, and then fold in the melted chocolate.
For this step you'll need:
- 140g Butter (unsalted)
- 150g Unrefined golden caster sugar
- 3 Egg(s) (free range)
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5
Sift in the flour, cocoa powder, baking powder and the bicarbonate of soda, and fold in gently to mix. Divide the mixture between the tins and bake in the oven for 25 minutes, or until a skewer inserted into the middle of each cake comes out clean.
For this step you'll need:
- 200g Plain white flour
- 1 tbsp Cocoa powder
- 1tsp Baking powder
- ¼tsp Bicarbonate of soda
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6
Remove the cakes from the oven and allow to sit for five minutes before turning them out of their tins and placing them on a wire rack to cool. When cool slice the cake in half.
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7
For the chocolate butter icing, melt the chocolate in the microwave on High for 1½ minute, stirring halfway or alternatively over a pan of simmering water. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate until smooth. Spread the butter icing on the bottom half of the cake and sandwich with the other half.
For this step you'll need:
- 100g White chocolate
- 140g Butter (unsalted)
- 140g Icing sugar
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8
Mix the fondant icing sugar, following the instructions on pack and add a few drops of pink food colouring until you reached your desired colour. Decorate with pink designer icing to finish.
For this step you'll need:
- 350g Fondant icing sugar
- Pink food colouring
- Designer icing (pink)