Valentine Chocolate Heart Cake
- 1 ½ cups self-rising flour
- 2 tsp baking powder
- ½ cup unsweetened cocoa
- 3 eggs
- Scant ¾ cup light brown sugar
- 2/3 cup sunflower oil, plus extra for greasing
- 2/3 cup light cream
Fresh mint sprigs, to decorate
Filling & Topping:
- 8 oz semisweet chocolate, broken into pieces
- Generous 1 cup heavy cream
- 3 tbsp seedless raspberry jelly
- Generous 1 cup fresh or frozen raspberries
Preheat the oven to 350 degrees F. Grease an 8 inch wide heart shape cake pan and line the bottom with parchment paper. Sift the flour, baking powder and cocoa into a large bowl. Beat the eggs with the sugar, oil and light cream. Make a well in the dry ingredients and add the egg mixture, then stir to mix thoroughly, beating to a smooth batter. Pour the batter into the prepared pan and bake in the preheated oven for 25-30 minutes, or until risen and firm to the touch. Cool in the pan for 10 minutes, then turn out and finish cooling on a wire rack. For the filling and topping, place the chocolate and heavy cream in a saucepan over low heat and stir until melted. Remove from the heat and stir until the mixture cools slightly and begins to thicken. Use a sharp knife to cut the cake in half horizontally. Spread the cut surface of each half with the raspberry jelly, then top with about 3 tablespoons of the chocolate mixture. Sprinkle over half the raspberries and replace the top, pressing down lightly. Spread the remaining chocolate mixture over the top and sides of the cake, swirling with a spatula. Top with the remaining raspberries and decorate with mint springs or decorate creatively!
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.