Black Cherry and White Chocolate Heart Cake

Love is all around!

Done in 4 hours

Serves 8-10

Dish by Chris Cahill

Ingredients

For the Sponge:

300gPlain Flour

2 1/2 TspBaking Powder

1/4 TspSalt

4Large Eggs

300gCaster Sugar

115gUnsalted Butter

250mlWhole Milk

3 TspVanilla Extract

3 TspVegetable Oil

Everything else:

500gSalted Butter

1000gIcing Sugar

120gWhite Chocolate

Wafer Paper

Red Food Dust

Rejuvenating Spirit

Black Cherry Jam

A delicious vanilla sponge with a white chocolate buttercream filled with a black cherry jam, what more do you need to confess your love and set their heart aflame?

Method

Preheat oven to 180ºC (160ºC Fan) and then grease and line 2 8" solid cake pans.

In a bowl combine flour, baking powder and salt then place to one side.

In a new bowl whisk the eggs for 30 seconds on high. Slowly add in the sugar and continue whisking until the mixture has tripled in volume.

Heat Milk and Butter together, Add in vanilla and oil.

Combine the flour mixture, on low speed, into your whipped eggs 1/3 at a time. Do not overmix, beat until just combined and then add the next 1/3.

Add 1 1/2 cups of your cake batter to your hot milk mixture to temper. Mix until foamy. The pour the milk mixture into your cake batter slowly while folding through. Stop when combined.

Pour into your cake tins and bake for 30 mins or until golden. Once baked and cooled, trim into heart shapes.

To make your buttercream, whip the butter until light and fluffy, then add in your icing sugar. Pour in the white chocolate and continue whipping for a further 5 minutes.

Stack and fill your cake using your buttercream and Black Cherry Jam. Then decorate how you wish.

If you'd like to replicate the burning heart from the video, paint your message on top of thin wafer paper using food dust and rejuvenating spirit. Cut into shape then place on top of a high buttercream border so there is space between the top of your cake and the paper.