1½ cups sugar (I used brown sugar)
2 cups cake flour
4 tsp baking powder
1/4 tsp salt
5 tbsp cocoa
4 tbsp butter
1 cup milk
Preheat the oven to 180°C.
Spray two 20cm baking tins with non stick spray.
Beat the eggs well.
Add the sugar and beat until light and fluffy.
Sift the dry ingredients into a large mixing bowl.
Add the butter to the milk and heat to boiling point.
Add the egg mixture to the dry ingredients and fold in.
Add the milk and mix well.
Pour the batter into the prepared cake tins and lightly tap the tins to expel any air bubbles and bake for 20 minutes.
2 cups Icing Sugar
1/4 cup cocoa powder
2-3 Tbsp milk or more if needed
½tsp vanilla essence
Cream the butter until pale and fluffy.
Add vanilla essence.
Beat in icing sugar, one cup at a time.
Add the cocoa then add the milk gradually and beat until smooth and creamy.
Once cake is cooled, use a heart shape cookie cutter to cut cake.
Pipe around cake with icing.
Fill the centre of the cake with sanding sugar or decorations of your choice.
Prepared, tried and tested by: Reshika Singh
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