Mat Follas' heart-shaped Valentine's cake recipe
This simple heart-shaped cake is the perfect bake for a romantic Valentine's Day evening.
loveFOOD recommends: this heart-shaped springform tin comes with a five-year guarantee.
Ingredients
- 100 g butter, softened
- 100 g caster sugar
- 4 medium eggs
- 80 g self raising flour
- 30 g cocoa powder
- 3.5 oz butter, softened
- 3.5 oz caster sugar
- 4 medium eggs
- 2.8 oz self raising flour
- 1.1 oz cocoa powder
- 3.5 oz butter, softened
- 3.5 oz caster sugar
- 4 medium eggs
- 2.8 oz self raising flour
- 1.1 oz cocoa powder
- 50 g butter
- 50 g 72% cooking chocolate
- 20 g cocoa powder
- 250 g icing sugar
- 1.8 oz butter
- 1.8 oz 72% cooking chocolate
- 0.7 oz cocoa powder
- 8.8 oz icing sugar
- 1.8 oz butter
- 1.8 oz 72% cooking chocolate
- 0.7 oz cocoa powder
- 8.8 oz icing sugar
Details
- Cuisine: English
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 60 mins
- Serves: 2
Step-by-step
- Mix the butter and sugar together until light and fluffy. Mix the eggs together in a separate bowl, then slowly add to the butter mixture. If the mixture starts to curdle, add a tbsp flour.
- Fold in the rest of the flour and 30g cocoa powder until it has an even consistency. If the mixture won’t drop off the spoon, it’s too thick, so add a little warm water.
- Pour the mixture into the heart shaped baking tin. Bake in a preheated oven at 180°C/350°F/Gas Mark 4 for 40 minutes. To test whether the cake is cooked, probe it in the middle with a skewer, if the skewer comes out clean, it’s cooked. Remove from the oven and cool on a rack.
- For the icing, melt the butter and chocolate together on a low heat. Then add the cocoa and mix in the icing sugar with a fork, adding warm water until it has a thick consistency.
- Wait until the cake is cool before icing it.
This recipe is courtesy of www.thehappyegg.co.uk.
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