Ingredients
120g butter
about 1/2 cup
1 cup sugar
2 eggs
3 tbsp cocoa
heaped, sifted
1 cup self-raising flour
½ cup milk
600ml thickened cream
1/3 cup will be reserved for ganache
1 strawberries
200g dark cooking chocolate
chopped
Equipment
- 1 Heart shaped baking tin
- 1 Electric mixer
- 1 Mixing bowl
- 1 Wire rack
- 1 Saucepan
Instructions
- Preheat oven to 180°C. Grease and flour a heart shaped baking tin and set aside.
- Place all cake ingredients in a bowl and using an electric mixer, beat for 4 minutes on high.
- Pour mixture into cake tin and bake for 60 minutes or until a skewer placed into the centre of the cake comes out clean.
- Leave to cool in the tin for 5 minutes and then turn out onto a wire rack to cool.
- Remove 1/3 cup of cream for the ganache and whip the remaining cream until stiff peaks appear.
- Reserve 3 strawberries for garnish and hull and slice remaining strawberries. Fold though whipped cream and set aside.
- Heat reserved cream in a saucepan until warm (not boiling) and stir through chocolate until smooth and melted.
- Slice cooled cake in half and fill with cream mixture. Place top on and spread ganache over the top. Garnish with reserved strawberries.
Notes
Tip
This cake can be made in the traditional way, creaming the sugar, butter and eggs and then adding the rest of the ingredients. Baking it like this will give your cake a better rise but it still works if you throw all the ingredients in together too.
Tip
I used a heart shaped tin that I bought in the supermarket that was a Wiltshire brand.
Variation
You can replace the dark chocolate with white chocolate for something different.
