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!
RELATED RECIPES
Whole Cake Recipes
Whole Cake Recipes
Whole Cake Recipes
Whole Cake Recipes
Whole Cake Recipes
Whole Cake Recipes
Whole Cake Recipes
Prep:60 minutesIntermediate8 - 10 servings