RECIPE: Valentine's Day cake by Mat Follas
You could cook two of these sponges and spread buttercream between the layers but the additional eggs in this recipe keep it extra moist, so it's not necessary; that makes this a very simple cake to make.
Note: If you haven't got a heart-shaped tin, just cook round sponges and trim them into heart shapes.
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80g self raising flour
100g butter, softened
100g caster sugar
4 medium happy eggs
30g cocoa powder
50g 72 per cent cooking chocolate
20g cocoa powder
250g icing sugar
The heart-shaped cake
Mix the butter and sugar together until light and fluffy. Mix the eggs together in a separate bowl, then slowly add to the butter mixture (if the mixture starts to curdle, add a tbsp flour).
Fold in the rest of the flour and 30g cocoa powder until it has an even consistency (if the mixture won't drop off the spoon, it's too thick, so add a little warm water).
Pour the mixture into a heart shaped baking tin. Bake in a preheated oven at 180C for 40 minutes. To test whether the cake is cooked, probe it in the middle with a skewer, if the skewer comes out clean, it's cooked. Remove from the oven and cool on a rack.
Melt the butter and chocolate together on a low heat, add cocoa and then mix-in the icing sugar with a fork, adding warm water until it has a thick consistency.
Wait until the cake is cool before icing it.