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.

Epic Chocolate Easter Cake


Easter has been and gone but what to do with all the leftover chocolate? I have an idea…
make a huge chocolate cake and cover it in your Easter goodies!
A giant three layer chocolate cake, sandwiched together with velvety white chocolate buttercream and sprinkled with Mini Eggs and Malteser Bunnies. Just use this recipe as a base and top it with whatever you fancy… enjoy!


Ingredients (makes one 8inch, 3 layer cake)

For the cake:
263g self-raising flour, sieved into a bowl
75g cocoa powder
338g caster sugar
338g Stork tub
6 medium eggs, at room temp and whisked together in a jug
2 tbsp milk (optional)

For the white chocolate buttercream:

250g unsalted butter, at room temp
280g icing sugar
200g good quality white chocolate*
*If you have milk chocolate eggs lying around the house you could substitute the white for milk chocolate.

For the topping:
2 packs Mini Malteser Bunnies (8 mini bunnies)
1 pack Mini Eggs


Preheat the oven to 180°C and line 3 x 20cm/8inch round baking tins with greaseproof paper. Click here for instructions.

In a large bowl cream the Stork and sugar together until light and fluffy. Now pour in a third of the eggs along with a tbsp of the flour and mix. Repeat until all eggs have been mixed in.

Pour in the remaining flour and sieve in the cocoa powder, now fold the mixture together until fully combined. If the mixture is looking a bit thick, add the milk and mix together to loosen it.

Divide the mixture equally between the cake tins, smoothing out the tops with a knife and tapping them on the side to release any air bubbles. Now bake the cakes for 18-20 minutes or until a skewer inserted into the centre comes out clean. Leave to completely cool.

To make the white chocolate buttercream first cream the butter until fluffy and pale in colour. Sift in half the icing sugar and beat together until combined, now sift in the remaining icing sugar and beat together until light and creamy.

Finally melt the white chocolate in a bowl set over a pan of simmering water. Once completely melted add to the creamed butter and sugar and fold together.

Dollop a 1/3 of the mixture onto the top of one cake and spread over evenly using a palette knife or spreader. Place your second cake on top spread another 1/3 of the buttercream on top. Finally place the final cake on top and spread the remaining buttercream on top.

Finish the cake by placing the Malteser Bunnies around the edge and filling the middle with Mini Eggs. Cut into 8-10 slices and enjoy!