Cook: 40

Serves: 10

Preheat the oven to 180°C. Grease and line the base of two 20cm heart shaped (or round) sandwich tins.

Combine all the cake ingredients, using an electric whisk, until smooth. Spoon into the prepared tins and level the top.

Bake for 35 to 40 minutes, until well risen and shrinking away from the sides.

Remove from the tins and leave to cool on a wire rack.

Ingredients

Name: Romantic raspberry and chocolate heart
Prep time: 20 min
Cook time: 40 min
Yield: 10
Ingredients: 180g butter, softened 180g caster sugar 180g self-raising flour 30g cocoa powder 3 large eggs 2 tbsp milk Filling 200ml double cream 150g raspberries Icing 2 tbsp raspberry jam 100g dark chocolate 30g unsalted butter Decoration Raspberries Rose petals

180g butter, softened

180g caster sugar

180g self-raising flour

30g cocoa powder

3 large eggs

2 tbsp milk

Filling

200ml double cream

150g raspberries

Icing

2 tbsp raspberry jam

100g dark chocolate

30g unsalted butter

Decoration

Raspberries

Rose petals