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Let him eat cake!

on February 14, 2012

As I follow my 2012 mission to bake for all my family and friends (within reason) for every occasion, I couldn’t miss out on making a treat for my lovely husband to celebrate Valentine’s Day.

To make a change from the round sponge cakes I’ve made so far (1 coffee and 2 chocolate so far), I bought some heart shaped silicone moulds to create these beauties:

I forgot to add baking powder (that’ll teach me to read the recipe rather than think I can remember it by heart – sorry about the pun!), but I was pleased I did forget as the cakes rose so much I had to flatten the top one down with the tin lid over night to make it practical to be iced!  The cakes were a little more dense than usual with the lack of baking powder but still a delicious texture and flavour (according to my husband).

I iced it with butter icing in the middle and on top – then added some ferrero rocher as they’re his favourites!

Here is the finished article:

and here is the recipe from Mary Berry’s Baking Bible:

Cake ingredients

2 tablespoons cocoa powder

3 tablespoons boiling water

225g softened butter

225g caster sugar

4 large eggs

225g self-raising flour

(2 level teaspoons baking powder)

Filling and topping

50g softened butter

175g icing sugar

1 tablespoon milk

(ferrero rocher x 4!)

1) Pre-heat oven to 180°, grease 2 x 20cm (8in) sandwich tins / heart shaped tins, line the base with greaseproof paper (if you use silicone moulds you don’t need greaseproof paper).

2) Blend cocoa and water together in a cup.  Leave to cool slightly.  Measure all remaining ingredients into a separate bowl, then add blended cocoa/water mixture and beat until thoroughly blended (I use an electric hand-held whisk to make it more light and fluffy).  Divide the mixture evenly between the tins and level out.

3) Bake in pre-heated oven for about 25 mins or until well risen and the tops of the cakes spring back when lightly pressed.  Leave to cool in the tins a while, then place onto wire rack to finish cooling.

4) To make butter cream filling and topping, blend together the butter, icing sugar and milk until smooth.  When cakes are completely cold, use half the butter cream to sandwich the cakes together, then spread the remaining butter cream on top and decorate as you wish.

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One response to “Let him eat cake!

  1. Lucky husband – heart shaped biscuits and Ferrero Rocher, what a wonderful combination.

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