Heart-shaped cake
| Serves: | 10 |
| Cooking Time: | 25 - 30 minutes |
| Prep Time: | 10 minutes |
Ingredients
- chocolate cake baking kit
- 250 ml hot water
- 250 ml sunflower oil
- 3 extra-large free-range eggs, beaten
- 125 ml butter, at room temperature
- 400 g sifted icing sugar, for dusting
- 375 ml 1,5 L milk
- small drop of red or pink food colouring
- 500 g fresh raspberries
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Pre-heat the oven to 180°c and line a 20cm square cake pan and a 20cm round cake pan with baking paper.
- Mix the chocolate cake according to packet instructions (add 3 large eggs, 250 ml oil and 250 ml hot water).
- Transfer the batter to the prepared cake pans then place in the oven.
- Allow to bake for 25-30 minutes or until a skewer inserted comes out clean.
- Remove the cakes from the oven and allow to cool completely.
- To make the buttercream, whip the butter until light and fluffy then add the icing sugar and mix until well combined.
- Add a little of the milk if the buttercream is too thick then add the pink food colouring and mix until you have the desired shade.
- When the cakes are cool, half the round cake and place the two halves on two of the sides of the square cake, to form a heart.
- Generously spread the buttercream over the cake to cover.
- Top with raspberries and dust with icing sugar before serving.
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