Cooking time: 60 minutes
100g butter, softened
100g caster sugar
4 medium happy eggs
80g self raising flour
30g cocoa powder
50g 72% cooking Chocolate
20g cocoa powder
250g icing Sugar
Mix the butter and sugar together until light and fluffy. Mix the happy eggs together in a separate bowl, then slowly add to the butter mixture.
Mat's top tip: if the mixture starts to curdle, add a tbsp flour.
Fold in the rest of the flour and 30g cocoa powder until it has an even consistency Mat’s top tip: if the mixture won’t drop off the spoon, it’s too thick, so add a little warm water.
Pour the mixture into a heart shaped baking tin. Bake in a preheated oven at 180°C/350°F/Gas Mark 4 for 40 minutes. To test whether the cake is cooked, probe it in the middle with a skewer, if the skewer comes out clean, it’s cooked. Remove from the oven and cool on a rack.
Melt the butter and chocolate together on a low heat, add cocoa and then mix in the icing sugar with a fork, adding warm water until it has a thick consistency. Wait until the cake is cool before icing it.
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