Heart Chocolate sponge

Ingredients

• 25 g (1oz) cocoa (sieved)
• 125 g (4 oz) margarine (at room temperature)
• 125 g (4 oz) caster sugar
• 3 eggs
• 150 g self-raising flour

For the ganache

• 170 ml carton of cream
• 2 bars of good quality plain chocolate (100g each)

 

Method

1. Preheat oven to 170° (325°F/Gas 3). Base line 2 x 18cm/7” sandwich tins.
2. Put flour, cocoa, margarine, sugar and eggs into a mixing bowl and beat until smooth.
3. Transfer to prepared tins and bake for approx. 25 minutes.
4. Cool cakes in tins for about 10 minutes, then transfer to a wire tray to cool completely.
5. Meanwhile, place chocolate and cream in a bowl over a pan of simmering water and allow chocolate to melt, stirring occasionally. When melted, remove from the heat and stir well. Allow to cool and begin to “set”.
6. Sandwich the cakes with about a third of the topping and pour remainder over the assembled cake.
7. Decorate top with red roses.