This raspberry and chocolate heart cake is the perfect dessert to make your family feel all loved-up this Valentine’s
- 180g butter, softened
- 180g caster sugar
- 180g self-raising flour
- 30g cocoa powder
- 3 large eggs
- 2 tablespoons milk
- 200ml double cream
- 150g raspberries
- 2 tablespoons raspberry jam
- 100g dark chocolate
- 30g unsalted butter
- Rose petals
- Preheat the oven to 180°C.
- Grease and line the base of two 20cm heart shaped (or round) sandwich tins.
- Combine all the cake ingredients, using an electric whisk, until smooth.
- Spoon into the prepared tins and level the top.
- Bake for 35 to 40 minutes, until well risen and shrinking away from the sides.
- Remove from the tins and leave to cool on a wire rack.
- To make the filling, whisk the cream until stiff, then fold in the raspberries and spread over the bottom layer of the cake.
- Place the second sponge on top of the cream and press down.
- For the icing, melt the jam in a saucepan until runny, then spread over the top of the cake.
- Melt the chocolate and butter together in a small bowl set over a pan of simmering water (make sure the bowl doesn’t touch the water), then leave to cool and thicken a little.
- Spread over the top of the cake. Leave to set for 1 hour, then decorate with raspberries and petals and serve with pouring cream.
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