Spoil your sweet valentine with this delicious heart shaped chocolate cake. Super simple to make and even more so to decorate!
Ingredients
Cake Batter:
100g cocoa powder
450g plain flour
4 tsp baking powder
400g caster sugar
400g cooked beetroot, grated
5 large eggs
450 ml sunflower oil
250g plain chocolate
450g plain flour
4 tsp baking powder
400g caster sugar
400g cooked beetroot, grated
5 large eggs
450 ml sunflower oil
250g plain chocolate
Decorations:
2 x 400g vanilla buttercream, readymade
Pink food colouring paste
Pink sprinkles
Mini chocolate curls
Mini pink and red hearts
Pink food colouring paste
Pink sprinkles
Mini chocolate curls
Mini pink and red hearts
Method
- Preheat the oven to 180C . Line a 23cm square and a 23cm round cake tin with baking paper. Measure the cocoa powder, plain flour, baking powder and caster into a very large bowl. Crack the eggs into a bowl, add the beetroot and oil and mix together.
- Melt the chocolate in a bowl over a pan of simmering water until runny. Add the wet ingredients to the dry and beat. Add the melted chocolate and stir together. Spoon into the tins and leave the top. Bake in the oven for about 45-50 minutes until well risen and cooked through in the middle. Leave to cool on a wire rack.
- Slice the round cake in half and join each half to the square cake to make a large heart shape.
- Put the buttercream icing into a bowl. Add the pink colouring and mix well. Spread the buttercream over the top of the cake and decorate with the sprinkles.
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