Chocolate and Raspberry Heart Sponge Cake Recipe

With Valentines day just around the corner of course we are going to make something 'cutsey' to enjoy on the day. The combination of chocolate and raspberries in this sponge cake are a taste sensation with the sweetness of the chocolate and the texture of raspberries these are the perfect pairing.

The chocolate cake is moist and being a mini pudding this is the perfect recipe for valentines day.

This chocolate and raspberry heart sponge cake recipe is easy to follow and cake be made within 40 minutes ready to enjoy.

Have a go at making yourself and let me know what you think....

Enjoy!.

Chocolate and Raspberry Heart Sponge Cake

Prep Time:  10 minutes              Cook time: 25 minutes         Makes: 1 Mini sponge cake

Ingredients

Sponge Cake

170g of Self Raising Flour

120g of Caster sugar

80g of Butter

35g of Cocoa powder

125ml of Milk

2 Eggs

1 tsp of Raspberry flavouring

1 punnet of Raspberries

Chocolate frosting

75g of Butter

70g of Icing sugar

50g of Cocoa powder

70ml of Milk

1 tsp of Raspberry flavouring

Equipment

2 Mixing bowls

Electric whisk

2 Mini heart cake tin

Cooling rack

Pallate knife

Knife

Fork

Spatula

Method

1. Preheat the oven to 180C and grease the mini heart cake tins with butter.

2. In the mixing bowl place the cocoa powder and sugar and roughly mix together with the fork.

3. Add the butter to the mixing bowl and whisk together until the ingredients are combined.

4. Crack one egg at a time into the mixture and continue to whisk while adding the milk and the flour.

5. When all the ingredients are combined pour the mixture into the heart cake tins. Fill the tins to 2/3 and place in the oven to bake for 25 minutes.

6. When baked, check the centre of the cakes with the knife, which should come out clean.

7. Leave to cool for 5 minutes before removing the cakes from the tins and allowing to cool completely on the rack.

8. While the cakes are cooling begin to make the frosting in the other bowl.

9. Sieve the cocoa powder into the mixing bowl and add the icing sugar and butter and whisk on a low setting for the ingredients to combine. Begin to slowly add some of the milk to form the desired texture. Pour in the raspberry flavouring and continue to whisk on a low setting until all the ingredients are combined.

10. Once the cakes are cooled begin to frost them. On the bottom level cake add the frosting and then scatter some of the raspberries over the whole base.  On the top level of the cake cover the centre with frosting and place on top of the bottom layer. Levelling the cake before frosting the top.

11. Using the piping bag pipe cover the top layer with frosting and using the palette knife smooth the frosting out. Once smoothed pipe the frosting around the edge of the heart on the top layer of the cake.

12. Add a handful of raspberries to the centre of the heart.

13. Serve when required.

14. Enjoy!