Valentines day is approaching! Which means you have the perfect excuse to bake a super indulgent cake for the one you love.
This ‘love’ cake uses cocoa powder and melted dark chocolate to create a rich chocolate sponge, which is then smothered in velvety white chocolate buttercream. Don’t forget to decorate your cake using your favourite sprinkles… in this case I used love hearts and pink sugar- cute!
Ingredients (makes 1 heart cake)
For the sponge:
115g Stork tub, cold from the fridge
115g caster sugar
115g self-raising flour
1 1/2 tbsp. cocoa powder
1/2 tsp baking powder
2 eggs, at room temperature
100g dark chocolate, broken into pieces
For the buttercream:
110g unsalted butter, soft at room temp
250g icing sugar
150g white chocolate, broken into pieces
2 tbsp. milk
Red/pink food colouring
sprinkles, coloured sugar, edible glitter, love heart sweets etc.
Preheat the oven to 180°C and line a square 20cmx20cm baking tin with greaseproof paper.
In a large bowl start to make your sponge mixture by creaming together the butter and sugar until soft and fluffy. Crack in one of the eggs and mix until combined. Now crack in the other eggs and mix. In a separate bowl combine the flour, cocoa powder and baking powder. Now fold this in to the creamed mixture.
Melt the broken dark chocolate in a bowl in the microwave, 10 seconds at a time, until smooth. Now fold this into the mixture. Transfer the mixture to your baking tin and bake for 20 minutes (a toothpick inserted into the centre should come out clean).
Leave your cake to completely cool before following the steps below to cut your cake into a heart. Rotate your cake into a diamond shape and trace a heart using the tip of a sharp knife. Cut through the top of the cake to create a heart shape.
With the left over cake use a heart cutter to cut out a smaller heart.
Now make the buttercream but creaming the butter until super soft. Sift in half the icing sugar and add 1tbsp milk, beat the mixture until smooth. Repeat this process with the remaining milk and icing sugar. Melt the broken white chocolate in a bowl in the microwave, 10 seconds at a time, until smooth. Now fold this into the buttercream. If the mixture is feeling a little stiff, don’t be afraid to add a little more milk to soften it.
Using an icing palette knife spread the buttercream over your large heart cake until covered (if the buttercream is starting to pick up crumbs try dipping the palette knife into a glass of hot water – this will stop the knife from sticking).
Once the cake is covered, add a tiny drop of food colouring to the remaining buttercream and mix until it has turned pink. Place your small heart cake on top and now ice this cake with the pink buttercream. Finish by scattering your favourite sprinkles, sweets, glitters on top.