Valentine’s Cakes

Valentine’s Day comes round just once a year so it’s the perfect excuse to show your loved ones how much you care – and what better way than a handmade Valentine’s cake?
Chocolate is the most obvious addition for a romantic bake as the rich flavours are as part of Valentine’s Day as cards and flowers. Strawberries, toffee and white chocolate are just some of the indulgent ingredients we’ve used in our Valentine’s Day cakes.
Cupcakes, whoopie pies and cake balls make the perfect bite-sized treat after a heavy romantic meal. But here at The Cake Nest we like to play on the traditional and below we have shared with you a bake for a Valentines Day Red Velvet Cake. A light red chocolate flavoured sponge cut to form a romantic heart and then covered with a rich dark chocolate ganache. Don’t worry we have created a quick Vine loop to show you how to create the heart shape!

Red Velvet Heart Shaped Valentines Cake
150g Butter
150g Caster Sugar
1 tsp of Red food colouring
3 Eggs 50g Cocoa Powder
120g Self Raising Flour
1 tsp Vanilla extract
100ml Milk
100g Dark Chocolate chopped in to pieces
100ml Single Cream Strawberries to decorate
Line a suitable cake tin with baking parchment and preheat the oven to 180 degrees (fan assisted 160 degrees) or gas mark 4
Cream the butter and sugar together in a large mixing bowl or in an electric mixer until light and fluffy.
Add the red food colouring until incorporated.
Add the eggs one at a time whist mixing. (If the mixture splits a spoonful of flour should bring the batter back together).
Add the cocoa powder and vanilla extract to the batter until well combined.
Fold in the flour, making sure it is mixed in well.
Gently fill the cake tins with the cake batter and bake for 25-30 minutes. (You can check the cake by using a toothpick or knife inserted into the middle of the cake comes out clean. Leave to cool.
Once cool, using a knife or a suitable cake cutter create a circle and a square. Making sure the diameter of the circle is the same length as one of the sides of the square.
Cut the circle in half to create to semi circles.
Begin to arrange the cake on a suitable board or plate by placing square in the middle in a diamond shape. Place each semi-circle on the top sides of the square to create a heart shape.
To make the ganache, place the chocolate and cream in a microwaveable bowl and microwave at full power for 30 secs until the chocolate has melted, Keep stirring until the ganache is smooth and silky.
Using a palate knife, spread the ganache over the cake and smooth.
Decorate the top with fresh strawberries or suitable decorations.

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