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  • Preheat oven to 180°C (350°F/Gas 4).
  • Lightly grease and flour a 4-cup (1 litre) capacity heart-shaped cake tin or silicone mould.
  • Sift 185 g plain (all-purpose) flour, 1 teaspoon baking powder, 3/4 cup (145 g) caster (superfine) sugar and 1/4 cup (30 g) unsweetened cocoa powder into a medium bowl and mix until well combined.
  • Add 125 g melted butter, 2 eggs, 3/4 cup (180 ml) milk and 1 teaspoon vanilla extract, and whisk until smooth.
  • Pour into prepared cake tin or mould.
  • Bake for 1 hour, or until cooked – a skewer inserted in the centre will come out clean.
  • Cool cake in tin on wire rack for 10 minutes, then turn out to finish cooling. If in a mould, cool completely in the mould before turning out.
  • Cover with buttercream (see below).

Chocolate buttercream

  • Beat 125g softened unsalted butter until light and creamy.
  • Gradually beat in 1 cup (125 g) icing sugar and continue beating until the mixture is light and fluffy.
  • Add 125g melted and slightly cooled dark chocolate and beat until combined.
  • Spread over cake and allow to set.

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