Fall in love with this heavenly chocolate cake.
Makes 1 cake.Products used:
MasterClass Non-Stick Spring Form Heart Shape Cake Tin
MasterClass Touchless Tare Electronic Scales
MasterClass Smart Ceramic Copper-Coloured Cooling Rack
MasterClass Stainless Steel 20.5cm Fine Mesh Sieve
Ingredients:
300g softened butter
300g golden caster sugar
5 medium eggs
300g self-raising flour
50g cocoa powder
2-3 tbsp milk
For the icing:
150g 70% dark chocolate
1 tsp salt
50ml double cream
2 tbsp whisky or brandy
Method:
Pre-heat oven to 170°C.
Place the butter and sugar together in an electric mixer and beat together until light and fluffy.
Turn the mixer speed down and carefully add the eggs one at a time, allowing time for each egg to incorporate into the mixture.
Once the eggs are mixed in, turn off the mixer and sieve in the flour and cocoa powder.
Using a metal spoon fold in the flour and cocoa powder.
Add the milk.
Spoon the cake mixture into a heart shaped cake tin and bake for 35-40 minutes.
To make the icing, bring the cream up to the boil and pour over the chocolate, stir together until the chocolate is melted. Add the brandy or whisky.
When the cake is cooled pour over the chocolate icing and leave to set.
