Mini Heart-Shaped Cake
This indulgent chocolate heart cake is the perfect treat for your loved ones. Rich, moist chocolate sponge layers are filled with a creamy chocolate butter icing and decorated with colorful sprinkles and choco beans. A delightful dessert that's sure to bring a smile to anyone's face.
— Constant Cookbook
Ingredients
- 125 grams Chocolate, good quality dark
- 3 tbsp Milk
- 150 grams Butter softened
- 150 grams Golden Caster Sugar (Billington's)
- 3 Happy Eggs
- 200 grams Plain White Flour (Allinson Nature Friendly)
- 1 tbsp Cocoa Powder
- 1 tsp Baking Powder
- 0.25 tsp Bicarbonate Of Soda
- 100 grams White Chocolate Flavour Cake Covering (Silver Spoon Cakecraft)
- 140 grams Butter
- 140 grams Icing Sugar (Silver Spoon Homegrown)
- Pink Food Colour (Silver Spoon Create)
- Fairy Sprinkles (Silver Spoon Create) to decorate
- Coloured Choco Beans (Silver Spoon Create) to decorate
- Pink Designer Icing (Silver Spoon Create) to decorate
Instructions
- Preheat the oven to 180ðC, Fan oven 160ðC /gas 4.
- Butter and flour the sides of four 10 cm heart shaped tins and line the bases with greaseproof paper.
- For the cake: 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 doesnâÂÂt touch the surface of the water.) Set aside to cool slightly.
- 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.
- 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.
- 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.
- For the chocolate butter icing Melt the chocolate in the microwave on High for 1ý minute, stirring halfway. 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.
Yield
Serves 4
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