Mini Heart-Shaped Cake
Member recipe
Member recipes are not tested in the GoodFood kitchen.

Mini Heart-Shaped Cake

By emmawildcard (GoodFood Community)
  • Rating: 5 out of 5.1 rating
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  • Preparation and cooking time
    • Total time
  • More effort
  • Serves 4
Mini heart-shaped chocolate cakes, lavishly decorated with melted white chocolate, icing and sprinkles. For an extra indulgent edible gift, sandwich two cakes together with pink butter cream.
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Ingredients

  • 125 grams Chocolate, good quality dark
  • 3 tbsp Milk
  • 150 grams Butter softened
  • 150 grams Golden Caster Sugar (Billington's)
  • 3 Happy Eggs
  • 200 grams Plain White Flour (Allinson Nature Friendly)
  • 1 tbsp Cocoa Powder
  • 1 tsp Baking Powder
  • 0.25 tsp Bicarbonate Of Soda
  • 100 grams White Chocolate Flavour Cake Covering (Silver Spoon Cakecraft)
  • 140 grams Butter
  • 140 grams Icing Sugar (Silver Spoon Homegrown)
  • Pink Food Colour (Silver Spoon Create)
  • Fairy Sprinkles (Silver Spoon Create) to decorate
  • Coloured Choco Beans (Silver Spoon Create) to decorate
  • Pink Designer Icing (Silver Spoon Create) to decorate

Method

  • STEP 1
    Preheat the oven to 180°C, Fan oven 160°C /gas 4.
  • STEP 2
    Butter and flour the sides of four 10 cm heart shaped tins and line the bases with greaseproof paper.
  • STEP 3
    For the cake: Snap the chocolate into chunks and place in a bowl. Add the milk and
  • STEP 4
    sit the bowl over a saucepan of gently simmering water and heat until the chocolate
  • STEP 5
    has melted. (Make sure the bottom of the bowl doesn’t touch the surface of the water.) Set aside to cool slightly.
  • STEP 6
    Beat the butter until very soft then add the caster sugar and continue to beat until the
  • STEP 7
    mixture is pale and fluffy. Beat in the eggs, one at a time, and then fold in the melted chocolate.
  • STEP 8
    Sift in the flour, cocoa powder, baking powder and the bicarbonate of soda, and fold
  • STEP 9
    in gently to mix. Divide the mixture between the tins and bake in the oven for 25 minutes, or until a skewer inserted into the middle of each cake comes out clean.
  • STEP 10
    Remove the cakes from the oven and allow to sit for five minutes before turning them out of their tins and placing them on a wire rack to cool. When cool slice the cake in half.
  • STEP 11
    For the chocolate butter icing Melt the chocolate in the microwave on High for 1½ minute, stirring halfway. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate until smooth. Spread the butter icing on the bottom half of the cake and sandwich with the other half.
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    Rating: 5 out of 5.1 rating
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