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Whole Cake Recipes

Chocolate Heart Shaped Cake

8 - 10 servings
Intermediate
60 minutes
Show how much you care with our Chocolate Heart Cake. Discover the recipe and capture their heart forever. One taste is all it takes.
Perfect for Valentine’s or just because you love them, our Chocolate Heart Cake never fails to melt hearts. With buttercream icing, mini chocolate hearts & fresh berries - it’s a chocoholic's delight.
Recipe Ingredients
How to Prepare
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
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

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Dr. Oetker Fine Dark Cocoa Powder (25g/1 sachet plus extra for dusting)
Dr. Oetker Baking Powder Sachet (1 tsp)
Dr. Oetker Bicarbonate of Soda (½ tsp)
Dr. Oetker Madagascan Vanilla Extract (½ tsp)
Dr. Oetker Chocolate Buttercream Style Icing
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.
Prep:
60 minutes
1
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.

2

Using an electric mixer beat the butter and sugar together in a large bowl until pale in colour.

3

Mix the eggs and yoghurt together; add these to the mixture along with the other ingredients. Beat together for a further 2 minutes.

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.

5
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
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Recipe Ingredients

For the Cake
50 gDr. Oetker 72% Extra Dark Chocolate
115 gUnsalted butter softened
225 gDark Brown Sugar
150 mlNatural Set Yoghurt
200 gSelf-Raising Flour
1Dr. Oetker Fine Dark Cocoa Powder (25g/1 sachet plus extra for dusting)
1Dr. Oetker Baking Powder Sachet (1 tsp)
2.5 gDr. Oetker Bicarbonate of Soda (½ tsp)
2.5 mlDr. Oetker Madagascan Vanilla Extract (½ tsp)
2Medium Eggs Beaten
To Decorate
400 gDr. Oetker Chocolate Buttercream Style Icing
200 gFresh Mixed Berries
servingDr. Oetker Chocolate Hearts

Buy the Products

Picture - Dr. Oetker Fine Dark Cocoa Powder (25g/1 sachet plus extra for dusting)
Picture - Dr. Oetker Baking Powder Sachet (1 tsp)
Picture - Dr. Oetker Bicarbonate of Soda (½ tsp)
Picture - Dr. Oetker Madagascan Vanilla Extract (½ tsp)
Picture - Dr. Oetker Chocolate Buttercream Style Icing
Picture - Dr. Oetker Chocolate Hearts
1

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.

2

Using an electric mixer beat the butter and sugar together in a large bowl until pale in colour.

3

Mix the eggs and yoghurt together; add these to the mixture along with the other ingredients. Beat together for a further 2 minutes.

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.

5

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