By Alison Gilchrist
This cake makes a great dessert and is very simple to prepare. This recipe can be used to make one large cake or six mini cakes.
You will need
330g plain flour
285g caster sugar
115g unsalted butter (at room temperature)
250ml buttermilk (if stuck add three drops of lemon juice to 250ml of milk) 30g cocoa powder
2 tbsp red food colouring 1tsp vanilla essence
1 tsp bicarbonate of soda 1tsp cider vinegar
For cream cheese icing
250g icing sugar
200g full fat cream cheese
125g unsalted butter
1tsp vanilla essence
– Preheat the oven to 200c (180c for fan ovens)
– Line two cake tins
– Cream together the butter and sugar. Mix for roughly four minutes, until the mixture becomes light and fluffy.
– Slowly add the eggs to the butter mixture. Once the eggs are incorporated add the food colouring and vanilla essence. Stir until just combined.
– Sift together the flour and cocoa powder, and add half of the flour mixture to the butter mixture.
– Add all the buttermilk and beat until the mixture is smooth.
– Add the remaining flour and fold until smooth.
– Now for the fun part! In a separate clean bowl, combine the cider vinegar and the bicarbonate of soda- it will fizz and bubble up. Add immediately to the mixture and fold in to incorporate.
– Split the mixture between the two cake tins, so that the cake mix is 1cm deep.
– Bake in the oven for 15 minutes and test with a knife to check if they’re cooked. If the knife comes out the cakes clean, then they are ready.
– Let the cakes cool completely for thirty minutes and remove them from their tins.
– Once cool, use a cookie cutter to make the heart shapes. I cut out twelve love hearts, which I doubled up to make the six mini cakes.
– To make the cream cheese icing, mix the soft butter and cream cheese, beating for about two minutes. Add all the icing sugar and vanilla essence, stirring together slowly at first, then beating hard for about two minutes.
– Assemble the mini cakes by spreading some icing on the bottom heart of the mini cake. Place the top heart carefully on top of the icing. Finish off the cake with another spread of the icing. Repeat this for all your mini cakes.
– Dust with some icing sugar and serve.