Ingredients
- 200g (7oz) unsalted butter, softened
- 200g (7oz) golden caster sugar
- 4 large free-range eggs, lightly beaten
- 250g (9oz) plain flour
- 1½tsp baking powder
- 50g (2oz) cocoa powder
- 100g (4oz) dark chocolate, melted
- 1tsp vanilla extract
- 100ml (4fl oz) single cream
- for the topping
- 200g (7oz) mascarpone
- 75ml (3fl oz) double cream
- 1tsp vanilla extract
- 125g (4½oz) icing sugar, sifted
- 60g (2½oz) cocoa powder, sifted
- you will need
- 20cm (8in) round springform tin, greased and the base lined with baking parchment; chocolate hearts and edible gold glitter (we used Dr. Oetker Chocolate Hearts and Gold Shimmer Spray)
Method
Heat the oven to 180C, 160C fan, 350F, gas 4. To make the cake, in a large bowl and using an electric whisk, cream together the butter and sugar until light, pale and fluffy. Gradually beat in the eggs, adding a few spoonfuls of the flour if it starts to curdle.
Sift in the remaining flour, baking powder and cocoa powder then gently fold through the mixture. Now pour in the chocolate, vanilla and cream, and gently fold until combined. Pour into the prepared tin and bake in the centre of the oven for 40 to 50 minutes – the mix will be slightly sticky. Once cooked, allow to cool for 10 minutes before transferring to a wire rack then cool completely before removing the cake from the tin.
To make the topping, whisk the mascarpone, cream and vanilla extract until combined. Then whisk in the icing sugar and cocoa powder until mixed through; don’t over mix.
To decorate, spread the mix over the top and sides of the cake with a palette knife then make peaks with a small knife. Stick the chocolate hearts into the sides and spray the glitter over the top.
Top Tip
To melt chocolate, it's always better to put it in a heatproof bowl over simmering water. Microwaves can make it overheat and "seize" (clump up).
