Sarah Cawood

Inside Sarahs Notebook

Valentine's Chocolate cake

Monday Feb 06, 2012

A Valentines Chocolate Cake that can double as a box of chocolates? Yes, you read right! This delightfully rich chocolate cake is topped with a chocolate glaze and decorated chocolates and is super simple to make. To top it off, this cake is baked straight into the tin you can present it in! Minimum mess and hassle.

Valentines Chocolate Cake

Ingredients:

For the Cake:

2oz Butter

2oz Caster Sugar

1 egg

2tbsp Milk

1oz Plain Flour

1oz Cocoa Powder

A Heart or other shaped tin (I’m using a bog standard heart shaped cake tin)

For the Topping:

1oz Icing Sugar

1oz Cocoa Powder

4tbsp Milk

1oz Melted White Chocolate

Chocolates or Truffles

Sugar Hearts or Sprinkles

Method

Preheat your oven to 200 degrees then cream together your butter and sugar. Add in the egg and milk & whisk with a fork. Finally add in the Cocoa Powder & Plain Flour and give it a thorough mix.

You should have a thick dark brown cake batter that you can easily spoon into the tin.

Fill your cake tin until it’s about halfway full and bake in the oven for 20-25 minutes. While the cake is baking, you can decorate your chocolates!

Unwrap the chocolates and place on a cooling tray. Get your sprinkles ready, melt the white chocolate and pipe the patterns as you like, sticking a few sprinkles on for decoration.

To make the Icing, sift together Icing Sugar and Cocoa Powder, then add the milk until you have a shiny chocolate Icing. Pour over the cake in an even layer, but make sure its not too thick or the lid won’t go on your cake!

Push the chocolates into the Icing and leave to set!

There you have it, the perfect homemade Valentine’s gift for the chocolate lover!

Recipe and Photography by Iced Jems