Thursday, 18 December 2014

Chocolate Heart Sponge Cake

This recipe was originally created for the wonderful freefrom creators at Ilumi. They asked me if I could create a Valentine's Day recipe to share with their followers and I jumped at the chance.

You could make this cake for any occasion, why not make it a Christmas cake by adding marzipan or icing holly leaves and berries, or maybe a Strawberry Father Christmas?





Chocolate Heart Sponges with Vanilla “Buttercream” and Chocolate Dipped Strawberries

Chocolate Cake
150g Pure Sunflower spread
150g caster sugar
3 medium eggs
150g Doves Farm Self Raising flour
25g cocoa powder
¼ tsp xanthum gum
1 tbsp vanilla essence
150g melted chocolate

Pre heat oven to 180C (170C for fan)
Break the chocolate into pieces and melt slowly over a bain marie, stir occasionally
* I use a Pyrex bowl over a small saucepan, have a small amount of water simmering but not touching the bottom of the bowl
Cream the Pure and sugar
Mix in the eggs and vanilla essence
Fold in the flour, xanthum gum and cocoa powder
*sieveing them makes a smoother mixture and eliminates pockets of powder in the finished cake
Allow the chocolate to cool slightly before mixing into the cake mixture
* Leave the chocolate bowl over the bain marie so you can lick the melted leftovers when you have finished ;)
Pour and spoon into a lined cake tin, use a round tin for a regular shape or a tray bake tin if you would like to cut shapes out
Bake for approximately 15mins or until a sharp knife comes out clean from the middle of the cake
Allow to cool in the tin


Vanilla “Buttercream”
150g icing sugar
50g Pure Sunflower spread
25g Stork block
1 tbsp vanilla essence

Mix thoroughly the Pure and the Stork
Sieve the icing sugar over the Pure/Stork and cream together
Add the vanilla essence
*refrigerating will harden the mixture if it is too soft

Chocolate Dipped Strawberries and Cake Assembly
50g chocolate
Punnet strawberries

Using the bain marie melt the chocolate and dip whole or sliced strawberries

If creating heart shaped cakes use a large heart cookie cutter to make heart shaped sponges from the traybake cake

Place a sponge heart on the plate, add room temperature “buttercream”, layer some thinly sliced strawberries, add more “buttercream” to the underside of the next layer of sponge, decorate the top with melted chocolate and dipped strawberries





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