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Special occasion and novelty cakes


Serves 8 people


  • 175g/6oz/11/2 cups self-raising flour
  • 10ml/2 tsp baking powder
  • 75ml/ 5 tbsp cocoa powder
  • 115g/4oz/1/2 cup caster sugar
  • 2 eggs, beaten
  • 15ml/ 1 tbsp black treacle
  • 150ml/1/4 pint/2/3 cup sunflower oil
  • 150ml/1/4 pint/2/3 cup milk


  • 45ml/ 3 tbsp strawberry jam
  • 150ml/1/4 pint/2/3 cup double cream or whipping cream
  • 115g/ 4oz strawberries, sliced


  • 1 Quantity Chocolate Fondant chocolate hearts
  • Icing sugar, for dusting


  1. Preheat oven to 160oC/325oF/Gas 3 Grease a deep 20 cm/8 in heart-shaped cake tin and line the base with non-stick baking paper. Sift the self-raising flour baking powder and cocoa powder into a large mixing blow. Stir in the sugar, and then make a well in the Centre of the dry ingredients.
  2. Add the eggs, treacle, oil and milk to the well. Mix with a spoon to incorporate the dry ingredients, then beat with a hand-held electric mixer until the mixture is smooth and creamy.
  3. Spoon the mixture into the prepared cake tin and spread evenly. Bake for about 45 minutes, until well risen and firm to the touch. Cool in the tin for a few minutes, then turn out on to a wire rack to cool completely.
  4. Using a sharp knife, slice the cake neatly into two layers. Place the bottom layer on a board or plate. Spread with the strawberry jam.
  5. Whip the cream in a bowl. Stir in the strawberries, and then spread over the jam. Top with the remaining cake layer.
  6. Roll out the chocolate fondant and cover the cake. Decorate with chocolates hearts and dust with icing sugar.

Recipe source: The Chocolate Bible

Recipe Code: 20170033

Image source: https://www.youtube.com

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