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
1
Melt the butter.
2
Mix in the cocoa until smooth. Cool.
3
In a separate bowl, beat the eggs until combined then slowly beat in the sugar.
4
Beat until the mixture is thick and creamy.
5
Beat in the vanilla essence then the vinegar.
6
Beat in the chocolate butter mixture.
7
Mix the flour and baking soda together.
8
Beat or fold into the egg mixture until combined.
9
Three quarter fill individual heart shaped cake tins or muffin tins with the mixture.
10
Fan bake at 160 degrees C (180 degrees C for regular bake) for 18 – 20 minutes or until the cakes spring back when lightly touched.
11
Ice with chocolate ganache or chocolate icing. Makes 10 - 12 individual cakes
