for the recipe Chocolate Heart Cake
|50 g||dark cooking chocolate|
|115 g||unsalted butter , softened|
|225 g||dark brown sugar|
|150 ml||natural yoghurt|
|200 g||self raising flour|
|25 g||cocoa powder|
|1 tsp||baking powder (1tsp)|
|½ tsp||Bicarbonate of Soda|
|½ tsp||Queen Vanilla Extract|
|100 g||Dr. Oetker Ready to Roll Icing Coloured , Red|
|200 g||dark cooking chocolate|
|150 ml||thickened cream|
Preheat oven to 180°C. Break the dark cooking chocolate into a small bowl and place over a saucepan of simmering water.
Using an electric mixer beat the butter and sugar together in a large bowl. Mix the eggs and yoghurt together; add these to the mixture along with the other ingredients. Beat together for a further 2 minutes.
Place the mixture into a 10 inch (25.5 cm) heart shaped tin (greased and base lined) and bake in the oven for 40 – 45 minutes until sponge is risen and springs back when lightly touched. Cool in the tin for 15 minutes before removing onto a cooling rack.
Heat cream in a small saucepan until just simmering. Remove from heat and add chocolate and stir until completely melted. Set aside to cool until thick, then evenly spread the chocolate on the cake, covering the top and sides.
Form RTR Red into any heart shape desired and place on top of your cake. Here are some ideas:
Roll out Dr. Oetker Ready to Roll Icing Red thinly between two sheets of baking paper. Cut out hearts using a heart-shaped cookie cutter.
Cut out fondant hearts and coat them with a little water, then gently press one side into sugar.
Take some of the Red Ready to Roll Icing and divide it in halves. Form both halves first to balls of the same size, then into cone-shapes. Gently press and roll them together so they will form a heart. If you want to cover the whole heart with sugar, coat it with a little water, then gently press it into sugar. If you want to cover just one half in sugar, do the above with one cone before pressing together with the other cone to form a heart.