Chocolate Chip Glace Heart

6oz Butter
6oz Granulated Sugar
3 eggs
8oz Self Raising Flour
1tsp Baking Powder

1tsp Vanilla Essence
12oz Chocolate chips

Oven Temp: Pre – heat Oven to 180c
Cooking time: Approx. 40-50 minutes in middle of oven
Tin Size: Heart Shaped (Standard)

1. Cream together the butter and sugar in a bowl
2. Whisk the eggs in a separate bowl
3. Gradually whisk the eggs into the creamed butter mixture until smooth
4. Add the vanilla essence and stir
5. Coat the chocolate chips in the flour and then sieve the flour and chocolate chips into the mixture
6. Stir the flour, baking powder and chocolate chips into the mixture slowly until it forms a smooth dropping like consistency
7. Pour into greased proof tin and bake
8. Once done leave in tin for 5-10 minutes to cool then put on wire rack
9. Once cool you can add Chocolate glace icing on the top and down the sides

Icing and Decoration

Glace Icing

14oz Icing Sugar

3 Tbs Coco powder

4 Tbs Warm Water

1. Sieve the Icing sugar and coco powder into a bowl

2. Add the warm water a Tbs at a time, beating the mixture with a fork each time to ensure it mixes well and forms a good consistency and smooth onto the cake with a wet knife.

N.B. I like the galce icing quite thick, as it gives the cake a good layer of icing, preventing it from getting dry and also makes it easier to stay onto the cake, so depending how much you like it, you may want to add more or less water.

Buttercream Decoration

2oz Butter
7oz Icing Sugar
1Tsp Milk
1 Tbs Coco Powder

1. Whisk the butter until smooth
2. Sieve in the icing sugar and whisk for a good few minutes
3. Add the milk and whisk until light and fluffy
4. Add the Coco powder
5. Using your piping set, pipe swirls around the side and top of the cake untill satisfied.