Chocolate Heart Cake

8 - 10 servings

Intermediate

Bake your love with this chocolate cake recipe. Perfect for any chocoholic out there!

Recipe Ingredients

How to Prepare

Recipe Ingredients:

For the Cake

50 g

Dr. Oetker 72% Extra Dark Chocolate

115 g

Unsalted butter softened

225 g

Dark Brown Sugar

150 ml

Natural Set Yoghurt

200 g

Self-Raising Flour

Dr. Oetker Fine Dark Cocoa Powder (25g/1 sachet plus extra for dusting)

Dr. Oetker Baking Powder Sachet (1 tsp)

2.5 g

Dr. Oetker Bicarbonate of Soda (½ tsp)

2.5 ml

Dr. Oetker Madagascan Vanilla Extract (½ tsp)

Medium Eggs Beaten

To Decorate

400 g

Dr. Oetker Chocolate Buttercream Style Icing

200 g

Fresh Mixed Berries

serving

Dr. Oetker Chocolate Hearts

Hints

Want to make your own chocolate buttercream?

Ingredients: 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.

How to Prepare:

Prep Time:

60 minutes

For the Sponge

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.

To Decorate

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!

Tips

This cake can be made into 2 x 20cm (8inch) round cake tins greased and based lined. Divide the mixture between the 2 cake tins. Cook 180˚C /Gas 4 for 30 - 40 minutes

Tips

Don't have a heart cake tin?: This cake can be made into 2 x 20cm (8inch) round cake tins greased and based lined. Divide the mixture between the 2 cake tins. Cook 180˚C /Gas 4 for 30 - 40 minutes