Double Chocolate Love Cake

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

To decorate:
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.

Terry’s Chocolate Orange Christmas Cookies

7 days, 15 hours and 8 sleeps until…….. CHRISTMAS DAY! If you are a Scrooge then your probably won’t enjoy this post, but if you love everything Christmas then carry on reading.
So we are now in the final week before Christmas and if you are a baking fanatic, like myself, then you are probably thinking of some festive goodies that you could whip up. Well, I’ve got a recipe for you!
When I see the first Terry’s Chocolate Orange in the shops I immediately feel Christmasey. Why is this? I’m not sure when it came about, but for me Terry’s Chocolate Orange is only ever eaten in the festive season. So what better way to eat it than in a soft baked chewy cookie overloaded with sprinkles!
And trust me, there really is no better way. These cookies are insanely delicious, packed full of Terry’s chocolate chunks with extra chocolate drizzled on top and covered with Christmas sprinkles. You have to try them!


Ingredients (makes 12 large cookies)

140g self-raising flour
3/4 tsp cornflour
85g unsalted butter, at room temp
75g light brown sugar
50g granulated sugar
1 medium egg
1 tsp vanilla extract
1 Terry’s Chocolate Orange (170g approx), cut into small chunks
Christmas sprinkles


Toss the flour and cornflour together in a bowl. In a separate bowl beat the butter and sugars together until fluffy, then beat in the egg and vanilla extract.

Pour the wet ingredients into the dry and mix together until just combined. Pour in 100g of the chocolate orange chunks and fold the mixture together until it forms a rough dough. Cover with clingfilm and chill in the fridge for 1-3 hours (the longer the better).

Once the cookie dough has been chilled take it out of the fridge and let it sit for 10 minutes at room temp. Meanwhile preheat the oven to 160°C/325F and line a couple of baking trays with silicone mats or greased baking parchment.

Roll your cookie dough into 12 balls (making them taller rather than wider, check outthis post to see why), approx 2 tbsp of cookie dough for each ball. Place them on your baking trays leaving at least 3 inches between each ball so the cookies have room to expand.

Using about 20g of your Terry’s chocolate orange (a small fist full) poke a few pieces of chocolate in the top of each cookie dough ball. Now bake your cookies for 10 minutes in the centre of the oven. If they look undone don’t worry, still take them out of the oven as they will continue to cook and harden up as they cool. Leave to cool for 10 minutes.

Melt your remaining Terry’s chocolate orange in the microwave in 10 second blasts until it is completely smooth. Take a teaspoon and dip it into the melted chocolate, now in a zig zag motion drizzle the chocolate over a cookie. Sprinkle your Christmas decorations over your cookie so they stick to the chocolate. Repeat this for all 12 cookies.