She came home from hospital with me on Valentine’s Day thirteen years ago and she was a Valentine’s present I will never be able to surpass!
190 g Plain Flour
2 tbsps Cocoa Powder
1 tsp bicarbonate of soda
1 tsp baking powder
150g Caster Sugar
2 tbsps Golden Syrup
2 Eggs, beaten
150ml Rapeseed Oil
200g Silver Spoon Milk Chocolate Flavour Cake Covering (this is the bit which makes it super quick, if you want something more elegant and sophisticated make up some chocolate butter cream)
I used these three lovely silicon heart shaped ‘tins’ which I picked up in the Sainsbury’s sale last year but if you haven’t got any heart shaped tins this is enough to fill two 20cm sandwich tins or their equivalent.
- Preheat the oven to 160°C
- If you are using tins, grease and base line them, the silicon doesn’t need this
- Sift the flour, cocoa, bicarb and baking powder into a large bowl
- Add the sugar and stir to incorporate
- Make a well in the middle and beat in the rest of the ingredients with a balloon whisk
- Pour into the prepared tins and bake for 30 -35 minutes until a metal skewer poked into the middle of the cake comes out clean and the cake is nice and springy on top.
- Turn onto a wire rack to cool.
- Break the chocolate into pieces in a bowl set over a pan of boiling water
- Spoon and spread the chocolate (or butter cream) over the cake using it to glue the layers together first if you are making a heart tower.
- Decorate as you wish. I used Dr Oetker’s Wafer Daisies
- If you are as messy as me you can transfer your creation from the splodgy chocolatey zone to a crisp clean plate for presentation, candles and song.