Chocolate Heart Cake
85g Dr. Oetker Extra Dark Fine Cooks’ Chocolate
115g butter at room temperature
175g sieved icing sugar
½ teaspoon Dr. Oetker Natural Vanilla Extract
Method:
Melt the Fine Cooks' Chocolate as above. Place the butter into a large bowl and gradually beat in the icing sugar, add the Natural Vanilla Extract and the melted chocolate and beat until smooth.
Preheat the oven to 180C/ 170C Fan. Break the Fine Cooks' Chocolate into a small bowl and place over a saucepan of simmering water.
Using an electric mixer beat the butter and sugar together in a large bowl until pale in colour.
Mix the eggs and yoghurt together; add these to the mixture along with the other ingredients. Beat together for a further 2 minutes.
Place the mixture into a 10 inch (25.5 cm) heart shaped tin (greased and base lined) and bake in the oven for 40 – 45 minutes until sponge is risen and springs back when lightly touched. Cool in the tin for 15 minutes before removing onto a cooling rack.
Spread the Chocolate Buttercream over the top of the cake, running the knife horizontally to make a pattern. Place the Chocolate Hearts and berries on top and serve!
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