Chocolate Raspberry Cake
For the cake:
1 tbsp butter
1 tbsp vanilla extract/essence
200g caster sugar
175g plain flour
1 tsp bicarbonate of soda
For the filling:
125ml double or whipping cream
For the ganache icing:
150ml double cream
150g dark chocolate (minimum 70% cocoa solids)
1 tbsp golden syrup
Preheat the oven to 170'c/Gas Mark 3 and grease and line two shallowish 23cm tins .
Pour the milk into a small pan with the butter and heat until warm and the butter has melted, when hot add the vanilla.
Whisk the eggs and sugar until thick, light and frothy. Meanwhile combine the flour, cocoa and bicarbonate of soda. Go back to the eggs and sugar and continue to beat and pour in the hot buttery vanilla milk and when incorporated slowly fold in the flour mixture.
Divide this mixture between the two tins and bake for about 20 minutes. Remove to a wire rack and let cool in their tins for about 10 minutes before turning out of the tins. Leave the cakes until cool before icing.
To make the filling whip the cream until thick but not stiff add the raspberries and crush with a fork through not too finely. The cream should turn pink in a rose-white mottled pattern. Sandwich the hearts with the raspberry cream.
To ice put the cream, chocolate and golden syrup into a pan over low to medium heat and when the chocolate seems to have all melted into the cream take off the heat and whisk by hand until you have a smooth, glossy texture. Pour over the cake then spread over the top and the sides of the cake.
Decorate the top of the cake with the remaining raspberries (hole side down.)
If you have a boyfriend that's a bit of a video games geek you can get away with 'tasting' a piece and making a 'Pacman' cake :)