Dreamy chocolate cake
- 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
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.
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.
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.
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.
Leave the chocolate icing to cool until spreadable. Use a third to sandwich the cakes, then spread the rest over the top and sides.
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.