Chocolate Heart Cake

Name: Chocolate Heart Cake
Ingredients: 175 g butter; 175 g caster sugar; 150 g plain flour; 3 None eggs; 1 None vanilla pod, halved lengthways, seeds scraped out; 1 None lemon, grated zest; 70 g cornflour; 1 tsp baking powder; 200 g dark chocolate, broken into pieces; 1 tbsp cocoa powder; 2 tbsp icing sugar; 50 g marzipan; None None Red food colouring

13 ingredients

4 steps

Ingredients

175 g butter
175 g caster sugar
150 g plain flour
3 None eggs
1 None vanilla pod, halved lengthways, seeds scraped out
1 None lemon, grated zest
70 g cornflour
1 tsp baking powder
200 g dark chocolate, broken into pieces
1 tbsp cocoa powder
2 tbsp icing sugar
50 g marzipan
None None Red food colouring

Directions

1

Preheat oven to 325°F. Grease a heart-shaped cake pan. Cream butter and sugar then add 2 tbsp flour. Add eggs, 1 at a time. Add vanilla bean seeds, lemon zest and a pinch of salt. Gradually sift in cornstarch, baking powder and remaining flour, beating constantly. Transfer to prepared pan, smooth and bake for 1 hour, or until a skewer comes out clean. Remove from oven, turn out onto a wire rack and allow to cool completely.
2

Melt chocolate in a heatproof bowl set over a pot of simmering water then spread over cake and allow to dry.
3

Cut out strips of paper and place diagonally over cake. Sift cocoa powder over top then 1 tbsp powdered sugar. Carefully remove paper strips.
4

Color the marzipan pale pink with food coloring then sprinkle with 1 tbsp powdered sugar and roll out. Cut out petals and shape into a rose. Use to decorate cake.