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

Melt the butter.
Mix in the cocoa until smooth. Cool.
In a separate bowl, beat the eggs until combined then slowly beat in the sugar.
Beat until the mixture is thick and creamy.
Beat in the vanilla essence then the vinegar.
Beat in the chocolate butter mixture.
Mix the flour and baking soda together.
Beat or fold into the egg mixture until combined.
Three quarter fill individual heart shaped cake tins or muffin tins with the mixture.
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.
Ice with chocolate ganache or chocolate icing. Makes 10 - 12 individual cakes
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