Even though it's tempting to cook two of these sponges and sandwich them together with pink butter cream (or is that just us?), the additional eggs in this recipe keep the sponge extra moist so it's great going solo.
If you haven't got a heart shaped tin you can always use round tins and trim your cake into shape. Whatever tickles your fancy...
Valentine's Day Chocolate Cake
Prep: 20 minutes
Cook: 60 minutes
Serves: 2 (aaahhhh just for you and your beloved)
80g Self raising flour
100g Butter, softened
100g Caster sugar
4 medium happy eggs
30g Cocoa powder
For the icing:
50g 72% Cooking Chocolate
20g Cocoa powder
250g Icing Sugar
To make the 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 180°C 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.
For the icing, 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.
Fancy meeting Mat? He'll be appearing at the BITE Festival in the Cotswolds this Wednesday alongside Glenfiddich whiskey! If you want to snag last minute tickets (and enjoy a few tasty single malt tipples alongside a five course dinner), click here or call Cotswold House Hotel on 01386 840330.
Will you be giving this a try? Leave a comment below to be in with a chance of winning a £100 goodie bag.
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