Chocolate Raspberry Heart-Shaped Cake

My husband and I baked together a delicious chocolate raspberry heart-shaped cake during our wedding  anniversary!  This recipe is so easy to baked for special occasions to your love ones.

Serves: 4 to 5










Equipments and Utensils

• oven
• microwave oven for softening the butter
• containers for ingredients
• measuring cups
• measuring spoons
• weighing scale
• sifter
• bowl
• spatula
• spoons
• heart shaped cake pan 19 x 18 centimeter
• wire rack for cooling
• cutting board
• knife
• heat proof bowl
• small sauce pan
• double broiler for making icing
• storage container for cake

Ingredients



Chocolate cake

• 62.5 grams butter, softened
• ½ teaspoon vanilla extract
• 137.5 grams caster sugar
• 1 piece egg
• 100 grams self-raising flour, sifted
• 25 grams cocoa powder
• 80 ml water

 
Chocolate Icing

• 45 grams dark eating chocolate, chopped coarsely
• 15 grams butter
• 80 grams icing sugar
• 1 tablespoon hot water

Topping: fresh raspberries

Method

1. Preheat oven to 180°C (160°C fan-forced).
2. Spray cooking oil the deep 19 x 18 cm heart shaped cake pan and line with baking paper.
3. Using electric mixer with a large bowl just add all ingredients (butter, sugar, vanilla extract, eggs, flour, cocoa, and water). Turn on low speed until ingredients are combined or mixed well. Increase speed to medium for about 2 to 3 minutes or until you reached smooth consistency.
4. Pour the cake mixture and spread into a cake pan.
5. Bake for 1 hour or until a skewer inserted comes out clean.
6. Turn out into wire racks to cool. Set aside.
7. For the chocolate icing: Melt chocolate and butter in small heatproof bowl over small saucepan of simmering water. Stir in gradually, the sifted icing sugar and hot water. Stir until the icing is smooth and spreadable.
8. Spread the icing into the chocolate cake.
9. Arrange raspberries on top of cake.

Notes: Chocolate cake can be stored in an airtight container for up to 3 days in the fridge.

1Corinthians 16:14  

Do everything in love.

Mrs. Shirley Simmons