Chocolate Heart Cake
Ingredients
- 175 g butter
- 175 g caster sugar ⓘ
- 150 g plain flour ⓘ
- 3 None eggs
- 1 None vanilla pod, halved lengthways, seeds scraped out ⓘ
- 1 None lemon, grated zest
- 70 g cornflour ⓘ
- 1 tsp baking powder ⓘ
- 200 g dark chocolate, broken into pieces ⓘ
- 1 tbsp cocoa powder ⓘ
- 2 tbsp icing sugar
- 50 g marzipan ⓘ
- None None Red food colouring ⓘ
Instructions
- Preheat oven to 325°F. Grease a heart-shaped cake pan. Cream butter and sugar then add 2 tbsp flour. Add eggs, 1 at a time. Add vanilla bean seeds, lemon zest and a pinch of salt. Gradually sift in cornstarch, baking powder and remaining flour, beating constantly. Transfer to prepared pan, smooth and bake for 1 hour, or until a skewer comes out clean. Remove from oven, turn out onto a wire rack and allow to cool completely.
- Melt chocolate in a heatproof bowl set over a pot of simmering water then spread over cake and allow to dry.
- Cut out strips of paper and place diagonally over cake. Sift cocoa powder over top then 1 tbsp powdered sugar. Carefully remove paper strips.
- Color the marzipan pale pink with food coloring then sprinkle with 1 tbsp powdered sugar and roll out. Cut out petals and shape into a rose. Use to decorate cake.
Nutrition & Diet Analysis (per serving)
915
kcal
46% DV
Protein
Fat
Carbs
Diet fit
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).