Why make sugar free treats like the gheeful breakfast bars in the last post? So that when we do decide to sugar load we can really get the full rush in all it's glory! I know Buddha said choose the middle way but what's life without a few baked extremes?!
What you'll need:
♥ a heart shaped cake tin, 2inch by 8 inch
♥ 170g butter
♥ 170g caster sugar
♥ 3 beaten eggs
♥ 170g self raising flour
♥ 1 tsp of vanilla extract
♥ drop of milk
♥ 1tbs cocoa powder
Icing and Frills:
♥ 50g butter
♥ 1tsp cocoa powder
♥ 100g icing sugar
♥ 250ml cream
♥ 3 packets of chocolate fingers!
♥ a selection of sweets, your choice. I used mini marshmallows, mini eggs and the pinky, purpley smarties
♥ Pre-heat oven to 180C
♥ Grease and line your tin.
♥ Cream butter and sugar together until light and fluffy.
♥ Add beaten eggs little by little, you can sift some of your flour in between adding the egg to avoid curdling.
♥ Sift and fold in the rest of the flour and mix in the vanilla extract.
♥ Check if sponge is at dropping consistency. If the mix drops off the spoon when held above the bowl you're good to go, if it stays stubbornly, add a touch of milk until it is at dropping consistency...only a touch!
♥ Divide the mix equally in half. Should be around 350g each.
♥ Sift 1 Tbs of cocoa powder into 1 of the halves and mix well.
♥ Now to fill the tin. Alternate spoonfuls of chocolate and plain mix. It should look a little like a checkerboard. Once filled take a skewer or small knife and with a circle of 8 motion marble the 2 shades together. Don't overdo it as you may end up just mixing it together!
♥ Bake for approx 25 minutes or until knife comes out clean.
♥ Whilst cake is baking you can whip the double cream until it becomes stiffer and forms peaks, pop in the fridge. You can add icing sugar or lemon zest to taste (optional).
♥ We also need to make the icing to stick the chocolate fingers to the sides. Cream 50g of butter with approx 100g icing sugar (to taste) and a teaspoon of sifted cocoa powder.
♥ Prep the chocolate fingers by cutting off the very top of one end so that they can stand flat.
♥ Once your cake is cool and I mean absolutely! I know decorating is exciting but whipped cream on a slightly warm cake...need I say more...
♥ Spread the prepped chocolate icing around the sides of the cake, it doesn't need to be thick.
♥ Stick the chocolate fingers around the sides of the cake, being careful not to push to hard to avoid icing sploge.
♥ Take the whipped cream out of the fridge and spoon a dollop into the middle of the cake, from there gently ease the cream from the middle to the sides.
♥ Take a handful of chosen sweet or fruit decorations and scatter liberally.
♥♥♥Happy Valentines Day♥♥♥