Raspberry and chocolate heart cake

Posted on February 4th, 2016

This raspberry and chocolate heart cake is the perfect dessert to make your family feel all loved-up this Valentine’s Day.

This raspberry and chocolate heart cake is the perfect dessert to make your family feel all loved-up this Valentine’s

Ingredients

  • 180g butter, softened
  • 180g caster sugar
  • 180g self-raising flour
  • 30g cocoa powder
  • 3 large eggs
  • 2 tablespoons milk

Filling

  • 200ml double cream
  • 150g raspberries

Icing

  • 2 tablespoons raspberry jam
  • 100g dark chocolate
  • 30g unsalted butter

Decoration

  • Raspberries
  • Rose petals

Method

  1. Preheat the oven to 180°C.
  2. Grease and line the base of two 20cm heart shaped (or round) sandwich tins.
  3. Combine all the cake ingredients, using an electric whisk, until smooth.
  4. Spoon into the prepared tins and level the top.
  5. Bake for 35 to 40 minutes, until well risen and shrinking away from the sides.
  6. Remove from the tins and leave to cool on a wire rack.
  7. To make the filling, whisk the cream until stiff, then fold in the raspberries and spread over the bottom layer of the cake.
  8. Place the second sponge on top of the cream and press down.
  9. For the icing, melt the jam in a saucepan until runny, then spread over the top of the cake.
  10. 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.
  11. 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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