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Valentines heart cakes - chocolate heart shape cake with pink icing. Tried & Tested

Valentines heart cakes

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3.667 stars based on 3 ratings

A way to a man’s heart is by his stomach and any woman’s affection can be won with chocolate – so these little heart shaped chocolate cakes are sure to be a triumph.

Key Information

  • Prep:
  • Bake:
  • Serves:4
  • Skill level:easy

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Ingredients

For the sponges

  • 125g 4½ oz Dark chocolate
  • 3tbsp 3tbsp Milk (whole)
  • 150g 5⅜ oz Butter (unsalted) softened
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's)
  • 3 3 Egg(s) (free range)
  • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
  • 1tbsp 1tbsp Cocoa powder
  • 1tsp 1tsp Baking powder
  • ¼tsp ¼tsp Bicarbonate of soda

For the filling

  • 100g 3½ oz White chocolate
  • 140g 5 oz Butter (unsalted)
  • 140g 5 oz Icing sugar (we use Silver Spoon)

For the icing

  • Pink food colouring
  • Sprinkle decorations
  • Designer icing (pink) (we use Silver Spoon Create)
  • 350g 12½ oz Fondant icing sugar (we use Silver Spoon)

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat the oven to 180°C (160°C fan, gas mark 4).

  2. Classic mode Step 2

    Butter and flour the sides of four 10 cm heart shaped tins and line the bases with greaseproof paper.

  3. Classic mode Step 3

    For the cakes, snap the chocolate into chunks and place in a bowl. Add the milk and sit the bowl over a saucepan of gently simmering water and heat until the chocolate has melted. (Make sure the bottom of the bowl doesn’t touch the surface of the water.) Set aside to cool slightly.

    Ingredients for this step

    • 125g 4½ oz Dark chocolate
    • 3tbsp 3tbsp Milk (whole)
  4. Classic mode Step 4

    Beat the butter until very soft then add the caster sugar and continue to beat until the mixture is pale and fluffy. Beat in the eggs, one at a time, and then fold in the melted chocolate.

    Ingredients for this step

    • 140g 5 oz Butter (unsalted)
    • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's)
    • 3 3 Egg(s) (free range)
  5. Classic mode Step 5

    Sift in the flour, cocoa powder, baking powder and the bicarbonate of soda, and fold in gently to mix. Divide the mixture between the tins and bake in the oven for 25 minutes, or until a skewer inserted into the middle of each cake comes out clean.

    Ingredients for this step

    • 200g 7⅛ oz Plain white flour (we use Allinson) Plain white flour
    • 1tbsp 1tbsp Cocoa powder
    • 1tsp 1tsp Baking powder
    • ¼tsp ¼tsp Bicarbonate of soda
  6. Classic mode Step 6

    Remove the cakes from the oven and allow to sit for five minutes before turning them out of their tins and placing them on a wire rack to cool. When cool slice the cake in half.

  7. Classic mode Step 7

    For the chocolate butter icing, melt the chocolate in the microwave on High for 1½ minute, stirring halfway or alternatively over a pan of simmering water. Leave to cool. Beat the butter and icing sugar in a large bowl until creamy. Beat in the chocolate until smooth.  Spread the butter icing on the bottom half of the cake and sandwich with the other half.

    Ingredients for this step

    • 100g 3½ oz White chocolate
    • 140g 5 oz Butter (unsalted)
    • 140g 5 oz Icing sugar (we use Silver Spoon)
  8. Classic mode Step 8

    Mix the fondant icing sugar, following the instructions on pack and add a few drops of pink food colouring until you reached your desired colour. Decorate with pink designer icing to finish.

    Ingredients for this step

    • 350g 12½ oz Fondant icing sugar (we use Silver Spoon)
    • Pink food colouring
    • Designer icing (pink) (we use Silver Spoon Create)