For the recipe Chocolate Heart Cake
|50 g||Dr. Oetker 72% Extra Dark Chocolate|
|115 g||Butter softened|
|225 g||Dark Brown Sugar|
|150 ml||Natural Set Yoghurt|
|200 g||Self-Raising Flour|
|1||Dr. Oetker Fine Dark Cocoa Powder (25g/1 sachet plus extra for dusting)|
|1||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)|
|2||Medium Eggs Beaten|
|400 g||Dr. Oetker Chocolate Buttercream Style Icing|
|200 g||Fresh Mixed Berries|
|serving||Dr. Oetker Chocolate Hearts|
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!
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|