With Valentine's Day just around the corner, we wanted to share a delicious and decadent recipe that's certain to be a crowd pleaser.
This chocolate cake is perfect for indulging your sweet tooth and rounding out a romantic Valentine's Day meal.
Read ahead to discover how to make this indulgent Valentine's Day Chocolate Cake.
Info
Prep Time: 30 Mins
Cooking Time: 25 Mins
Serves: 10
Ingredients
- 175g Unsalted Butter
- 175g Golden Caster Sugar
- 3 Large Eggs
- 50g Cocoa Powder
- 100g Self Raising Flour
- 1-2 tbsp Milk
For The Buttercream Icing
- 50g Dark Chocolate
- 85g Unsalted Butter
- 175g Icing Sugar
Instructions
- Preheat your oven to 190C / 170C / Gas Mark 5.
- Take two 18cm baking tins and grease with butter and line with baking parchment.
- Take 175g of unsalted butter and 175g of golden caster sugar and using an electric hand mixer, whisk until the mixture is creamy and light.
- Then add 1 large egg while still whisking.
- Sieve your dry ingredients (50g cocoa powder, 100g self raising flour and a pinch of salt), then add a third of this to your wet ingredients.
- Once combined, add another large egg and another third of your dry ingredients - mixing until combined.
- Repeat with the final egg and third of your dry ingredients until your batter is smooth and thick. If the batter is too stiff, try adding a splash of milk.
- Divide the mixture between your two tins and smooth the tops with the back of a spoon.
- Bake for 20-25 mins until the cakes are springy. Leave them to cool for 10 mins before turning the cakes on to a wire rack.
- Meanwhile for the buttercream icing, melt 50g of dark chocolate. Then beat 75g of unsalted butter and half of your 175g icing sugar together until light and fluffy.
- Add the remaining icing sugar and melted chocolate, then mix together. If the icing is runny then leave to chill in the fridge until it thickens.
- Place a layer of the buttercream icing between the two cakes, then use the remaining icing to spread across the exterior of the cake.
