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.
Recipe Video
Ingredients
- 150 g butter
- 1/4 cup cocoa
- 3 eggs
- 3/4 cup sugar
- 1 teaspoon vanilla essence
- 1 teaspoon DYC White Vinegar
- 3/4 cup flour
- 3/4 teaspoon baking soda
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1
Melt the butter.
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2
Mix in the cocoa until smooth. Cool.
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3
In a separate bowl, beat the eggs until combined then slowly beat in the sugar.
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4
Beat until the mixture is thick and creamy.
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5
Beat in the vanilla essence then the vinegar.
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6
Beat in the chocolate butter mixture.
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7
Mix the flour and baking soda together.
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8
Beat or fold into the egg mixture until combined.
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9
Three quarter fill individual heart shaped cake tins or muffin tins with the mixture.
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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.
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11
Ice with chocolate ganache or chocolate icing. Makes 10 - 12 individual cakes
