Step 1: Preheat the oven to 180C/ 170C Fan. Break the Fine Cooks' Chocolate into a small bowl and place over a saucepan of simmering water.
Step 2: Using an electric mixer beat the butter and sugar together in a large bowl until pale in colour.
Step 3: Mix the eggs and yoghurt together; add these to the mixture along with the other ingredients. Beat together for a further 2 minutes.
Step 4: 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.
Step 5: 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!
85g Dr. Oetker Extra Dark Fine Cooks’ Chocolate
115g butter at room temperature
175g sieved icing sugar
½ teaspoon Dr. Oetker Natural Vanilla Extract
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.
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
|Per Serving||Per 100 g / ml|
|Fat||23.24 g||14.08 g|
|Carbohydrate||70.71 g||42.86 g|
|Protein||6.34 g||3.84 g|
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