Chocolate Heart Cake

Name: Chocolate Heart Cake
Ingredients: 3/4 cup butter; 1 7/16 cups caster sugar; 1 1/4 cups plain flour; 3 eggs; 1 vanilla pod halved lengthways, seeds scraped out; 1 lemon grated zest; 5/8 cup cornflour; 1 teaspoon baking powder; 1 3/16 cups dark chocolate broken into pieces; 1 tablespoon cocoa powder; 2 tablespoons icing sugar; 1 3/4 ounces marzipan; red food colouring

13 ingredients

4 steps

Ingredients

3/4 cup butter
1 7/16 cups caster sugar
1 1/4 cups plain flour
3 eggs
1 vanilla pod halved lengthways, seeds scraped out
1 lemon grated zest
5/8 cup cornflour
1 teaspoon baking powder
1 3/16 cups dark chocolate broken into pieces
1 tablespoon cocoa powder
2 tablespoons icing sugar
1 3/4 ounces marzipan
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.