Recipes
Dreamy chocolate cake
This wonderful, rich cake makes a delicious dessert – and who doesn't like chocolate?
This wonderful, rich cake makes a delicious dessert – and who doesn't like chocolate?
(2 votes)
Cook: 1 Hour
Serves: 8
Price: 36p per serving
Nutritional Information
Each 100g serving contains
Energy
2152kj
514kcal
2152kj
514kcal
26%
Fat
32.5g
32.5g
High
46%
46%
Saturates
19.8g
19.8g
Med
99%
99%
Sugars
23.2g
23.2g
High
26%
26%
Salt
0.7g
0.7g
Med
12%
12%
of your reference intake.
Typical energy values per 100g:
2152kj/514kcal
Typical energy values per 100g:
2152kj/514kcal
Ingredients
115g self-raising flour
25g cocoa powder
125g butter, softened, plus 100g for the topping and extra for greasing
125g caster sugar
2 large eggs
2 tbsp cold black coffee
200g Asda Dark Chocolate (50% cocoa solids)
Pink food colouring
100g Asda White Roll Out Icing
Icing sugar, for dusting
Asda Pink Glimmer Sugar
Method
1
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease and line the bases of 2 x 19cm heart-shaped cake tins. Sift flour and cocoa together.
2
Beat 125g butter and the caster sugar until light and creamy. Beat in the eggs one at a time, adding a spoonful of the flour with the second egg.
3
Fold in the rest of the flour mixture and the coffee. Divide between the tins and level the tops. Bake for 25 minutes, then turn onto a wire rack to cool.
4
Meanwhile, break the chocolate into squares and put in a bowl set over simmering water, making sure the bowl doesn't touch the water. Leave until the chocolate is just melted, remove from the heat and stir in the 100g butter.
5
Leave the chocolate icing to cool until spreadable. Use a third to sandwich the cakes, then spread the rest over the top and sides.
6
Knead a few drops of food colouring into the Roll Out Icing, then roll out on a surface dusted with icing sugar. Scatter glimmer sugar over some of the icing and press down gently with the rolling pin. Cut out hearts to decorate the cake. The cake will keep for 5 days in an airtight container.