Chocolate love cakes
If you feel like a little bit of cake, but don’t want to make a large cake, try this recipe for mini chocolate cakes. They freeze well, so you can pop some in the freezer for later.
For a decadent treat cut in half and fill with raspberry jam and cream & ice with chocolate ganache.
If you don’t have individual heart shaped cake tins, cook the mixture in a baking paper bottom lined 20cm deep cake tin for 40 – 45 minutes or until the cake springs back when lightly touched. Use a heart shaped cutter or cardboard template to make heart shaped cakes.
150g butter
¼ cup cocoa
3 eggs
¾ cup sugar
1 teaspoon vanilla essence
1 teaspoon DYC White Vinegar
¾ cup flour
¾ teaspoon baking soda

