I know, I know, it's Sunday. I may have forgotten to post this yesterday, oops! But mmmm, who wouldn't want a chocolate cake with chocolate icing and berries and cream? I want to make these babies so bad, and they would be the perfect treat for a Christmas party. I found the recipe in a cookbook which is called Mini Desserts by Sara Lewis.
Ingredients:
CAKE
85g cocoa
250ml boiling water
115g softened butter
250g Muscovado sugar (Barbados sugar)
2 eggs beaten
200g plain flour
1 tsp baking powder
FILLING
150ml double cream
115g strawberries, finely chopped
1 tsp finely chopped fresh mint
1 tsp castor sugar
ICING
150ml double cream
150g plain chocolate, roughly chopped
Method:
1. Preheat oven to 180°C. Line a square cake tin.
2. Stir boiling water gradually into the cocoa, until it forms a smooth paste. Set aside to cool.
3. Beat together the muscovado sugar and butter until light and fluffy. Gradually beat in the eggs, and a tablespoon of flour until smooth. Sift in remaining flour and baking powder, and the. Gradually fold in cocoa and water mixture.
4. Bake in preheated oven for 25-30m. Transfer to wire rack after cooling for 10 minutes.
5. Using a heart shaped cutter, cut out 20 hearts. Cut each of them in half, creating 40 hearts.
6. For the filling, beat cream until it forms soft peaks. Fold in strawberries, mint, and sugar.
7. Ice a bottom heart with the filling and put the top half of it on top, like a sandwich. Put the cakes onto a wire rack.
8. To make the icing, bring the cream to a boil and remove from heat. Stir in the chocolate chunks and continue stirring for 5 minutes or until all the chocolate is melted and combined. Allow to cool and thicken for 15 minutes and the ice each heart cake.
These cakes sound so yummy and sweet, I really want to try one!
Au Revoir xx
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