A delicious chocolate cake sandwiched and topped with a luscious strawberry and mascarpone cream. Keep romance alive: make it small and heart shaped just for two or share the love and increase the quantities.
Prep Time25 minutesmins
Cook Time15 minutesmins
Total Time40 minutesmins
Course: Afternoon Tea, Dessert
Cuisine: British
Keyword: cake, chocolate cake, mascarpone, strawberries, valentine's day
Beat in the egg and vanilla extract until the mixture is well combined.
1 large egg, ½ tsp vanilla extract
Sift in the dry ingredients and mix along with the milk.
100 g wholemeal spelt flour, ½ tsp baking powder, 1 ½ tbsp cocoa powder, 2 tbsp milk
Divide the mixture between 2 x 10 cm heart shaped moulds and bake at 180℃ (350℉, Gas 4) for 15-20 minutes or until the tops are firm to the touch.
Turn out onto a wire rack to cool.
Strawberry Mascarpone Cream
Blitz the strawberries with the caster sugar in a blender or mini food processor until you have a smooth red sauce.
75 g strawberries, 1 tbsp golden caster sugar
Whisk the double cream until soft peaks form, then whisk in some of the strawberry sauce.
50 ml double cream (heavy cream)
Beat the mascarpone with some more of the strawberry sauce until well incorporated and slightly runny.
50 g mascarpone cheese
Whisk this into the double cream until it's firm enough to spread over the cakes and stay put.
Spread the strawberry cream over one cake, lay the other one on top and cover with some more of the strawberry cream. Quarter two strawberries and place these on top of the cake.
Try not to polish off the rest of the cream if there's anything left over!
Notes
Please note: calories and other nutritional information are per serving. They're approximate and will depend on exact ingredients used.