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Valentine’s Chocolate Cake Recipe
10th Feb 2015

Valentine’s Chocolate Cake Recipe

Equipment:

Heart Shaped Cake Tin
Morphy Richards Professional Diecast Stand Mixer
Stellar 7000 Milk Pan
Colourworks 5 Heart Shaped Cutters (for the decoration)

Ingredients:

Cake:

200g Self Raising Flour
225g Caster Sugar
¾ Teaspoon Salt
2 Tablespoons Cocoa
50g Margarine
2 Eggs (Beaten)
½ Small Tin Evaporated Milk
½ Tin Cold Water
1 Teaspoon Vanilla Essence

Icing:

65g Margarine
2 Tablespoons Cocoa
225g Icing Sugar
2-3 Tablespoons Scalded Milk
1 Teaspoon Vanilla Essence

Sift together the flour, caster sugar, salt and cocoa into a large bowl. Lightly rub in the margarine. Stir in 2 beaten eggs, evaporated milk, water and vanilla essence and pour into food processor. Beat well in processor until thoroughly mixed and smooth. Pour into the greased and lined heart shaped cake tin and cook in the centre of preheated oven- 170°C /gas mark 3 for 30-35 minutes until risen and firm. Cool on a wire rack.

Meanwhile make the icing:

Melt together the margarine and cocoa in the milk pan until smooth. Stir in 225g icing sugar, the milk, scalded in another small saucepan, then the vanilla essence. Pour into a food processor and beat well until smooth. When the cake has cooled pour the icing over the top and sides and leave to set. Decorate with chocolate buttons if desired or cut out shapes using heart shaped cutters and fondant icing.

This cake keeps well in a tin for up to a week and it can be frozen. For an extra romantic touch, team with two glasses of champagne and share a slice with your Valentine!

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