About this recipe:Mini heart-shaped chocolate cakes, lavishly decorated with melted white chocolate, icing and sprinkles. For an extra indulgent edible gift, sandwich two cakes together with pink buttercream.
100g white chocolate flavour cake covering (Silver Spoon® Cakecraft)
140g icing sugar (Silver Spoon® Homegrown)
1 pink food colour (Silver Spoon® Create)
1 (Silver Spoon® Create) to decorate
1 coloured choco beans (Silver Spoon® Create) to decorate
1 pink designer icing (Silver Spoon® Create) to decorate
Method Prep:20min › Cook:30min › Ready in:50min
Preheat the oven to 180 C / Gas 4. Butter and flour the sides of four 10 cm heart shaped tins and line the bases with greaseproof paper.
For the cake: Snap the chocolate into chunks and place in a bowl. Add the milk and sit the bowl over a saucepan of gently simmering water and heat until the chocolate has melted. (Make sure the bottom of the bowl doesn’t touch the surface of the water.) Set aside to cool slightly.
Beat the 150g butter until very soft then add the caster sugar and continue to beat until the mixture is pale and fluffy. Beat in the eggs, one at a time, and then fold in the melted chocolate.
Sift in the flour, cocoa powder, baking powder and the bicarbonate of soda, and fold in gently to mix. Divide the mixture between the tins.
Bake in the oven until a skewer inserted into the middle of each cake comes out clean, about 25 minutes.
Remove the cakes from the oven and allow to sit for five minutes before turning them out of their tins and placing them on a wire rack to cool. When cool slice the cake in half.
For the white chocolate butter icing: Melt the white chocolate in the microwave on High for 1½ minutes, stirring halfway. Leave to cool. Beat the 140g butter, icing sugar and pink food colouring in a large bowl until creamy. Beat in the white chocolate until smooth. Spread the butter icing on the bottom half of the cake and sandwich with the other half.