Chocolate Heart Cake

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

8 - 10 servings

Medium 60 Minutes

Ingredients

Ingredients

For the recipe  Chocolate Heart Cake

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

To Decorate:

400 g Dr. Oetker Chocolate Buttercream Style Icing
200 g Fresh Mixed Berries
serving Dr. Oetker Chocolate Hearts

preparation

Preparation

For the Sponge

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.

To Decorate

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! 

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.

Nutritional Information for the recipe Chocolate Heart Cake

Per Serving Per 100 g / ml
Energy 2194 kJ
524 kcal
1327 kJ
317 kcal
Fat 23.24 g 14.08 g
Carbohydrate 70.71 g 42.86 g
Protein 6.34 g 3.84 g

preparation

Preparation

For the Sponge

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.

To Decorate

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! 

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.

Nutritional Information for the recipe Chocolate Heart Cake

Per Serving Per 100 g / ml
Energy 2194 kJ
524 kcal
1327 kJ
317 kcal
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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