Valentine's Chocolate Cake

I think it’s always good to have some fail safe recipes under your belt and chocolate cake is definitely a must! This one is so, so simple and always rises due to the addition of an extra ½ tsp of baking power. Again it’s a heart shaped cake (I like heart shapes!) so it's perfect for Valentine's Day or if you want to surprise your partner. I used my silicone pans which are FANTASTIC! No greasing, no lining, nothing! For once I have actually followed the recipe which is from one of my Baked and Delicious magazines.

For two cakes and a little left over:

100 g (3 ½ oz) self raising flour

3 tbsp cocoa powder

100 g (3 ½ oz) butter, softened

100 g (3 ½ oz) caster sugar

2 eggs, beaten

½ tsp baking powder

½ tsp vanilla extract

Heat oven to 180^oC (350^oF)

Firstly, measure out the flour, take out 3 tbsp and replace with 3 tbsp of cocoa powder. Add the baking powder and sieve the mixture. Add all the rest of the ingredients to this and beat well with a whisk. I usually go until it’s quite light in colour and I always scrape down the sides of the bowl with a spatula to get all the ingredients incorporated. Spoon the mix into the cake pans but don’t fill them over half full. Any left over mix I usually put into some cupcake cases. Bake for about 15 minutes until they are springy to touch. I check they are cooked using a cocktail stick when it comes out clean. Leave to cool in the pans for about 10 minutes and then turn out onto a cooling rack. Once completely cool, sandwich together using some jam – I used raspberry – and sprinkle with cocoa powder.

And here are the results!

Lizzi :)