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The Great South African Bake Off recipe

Lovebirds chocolate cake

Recipe by Mmala from The Great South African Bake Off

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Heart cake:

  • 250g plain flour
  • 10ml baking powder
  • 2½ml salt
  • 250g caster sugar
  • 270g butter
  • 2 eggs
  • 15ml red food colouring
  • 30ml milk
  • 5ml vanilla extract

Chocolate cake:

  • 125g butter
  • 150ml Jack Daniel’s whiskey
  • 1¼tsp bicarbonate of soda
  • 35g cocoa
  • 140g plain flour
  • 200g caster sugar
  • 10ml baking powder
  • 2½ml salt
  • 70g sour cream
  • 1 egg

Buttercream:

  • 350g butter
  • 500g icing sugar
  • 10ml orange food colouring
  • 45ml milk
  • 1 orange, zest of
  • 1 ruby grapefruit, zest of

Chocolate ganache:

  • 200g dark chocolate
  • 250ml cream
  • 100ml Jack Daniel’s whiskey

Marzipan:

  • 70g caster sugar
  • 300g almonds, ground
  • 2 eggs
  • 2½ml lemon juice
  • 25g flour
  • 200g icing sugar, plus extra for dusting

Assembly:

  • 100g white chocolate
  • Food pen or 30g dark chocolate
  • Fresh white flowers
  • Fresh purple flowers

Preparation method

Heart cake:

  1. Preheat the oven to 180°C.
  2. Grease one loose bottom round tin with butter, and dust lightly with flour.
  3. Sieve the flour, baking powder, salt and sugar together.
  4. Add the butter and eggs.
  5. Mix together until the batter is combined.
  6. Add the food colouring to the milk, and then add to the batter.
  7. Pour the batter into the cake tins.
  8. Bake for 20-25 minutes.
  9. When cooled, cut out hearts (using a heart-shaped cookie cutter) to be baked into the chocolate cakes.

Chocolate cake:

  1. Grease and flour two cake tins.
  2. Melt the butter and whiskey.
  3. Sieve the bicarbonate of soda, cocoa, flour, caster sugar, baking powder and salt together.
  4. Add the butter mix to the sour cream and egg.
  5. Add all the dry ingredients to the wet, and mix them together for about 60 seconds.
  6. Pour half the batter into each tin.
  7. Dot the prepared cake hearts around the circumference of the cake tins, and into the cake batter.
  8. Bake for 25-30 minutes.

Buttercream:

  1. Beat the butter and icing sugar to make a buttercream.
  2. Set aside half a cup of plain white buttercream.
  3. Colour the rest with orange food colouring.
  4. Heat and simmer the milk, orange zest and grapefruit zest.
  5. When cooled, beat the citrus milk mixture into the buttercream.

Chocolate ganache:

  1. Melt the dark chocolate, cream and whiskey together.
  2. Stir until thick and glossy.
  3. Set aside.

Marzipan:

  1. Mix the sugar and almonds together.
  2. Add the eggs and lemon juice.
  3. Cut the wet ingredients into the flour and icing sugar.
  4. Dust the surface with icing sugar.
  5. Knead the marzipan briefly.
  6. Add a bit more icing sugar if it seems too wet.

Assembly:

  1. Half the two chocolate sponges.
  2. Layer all four sponges with chocolate ganache.
  3. Ice the whole cake with buttercream.
  4. Dot the fresh flowers over the top.
  5. Roll out the marzipan and cut out two circles. Gently mould them into ovals using your hands, and set aside in the fridge to chill.
  6. Melt your white chocolate in a bowl over a pan of simmering water. Take the chilled marzipan ovals and brush the tops with the melted white chocolate, generously. Once the coating has set, use a little melted dark chocolate or a food pen to draw faces onto the little lovebirds.
  7. Stick the two marzipan lovebirds on the front.
  8. Add the finishing doodles you fancy.

This recipe was created and written by the accredited contestant of The Great South African Bake Off. BBC Worldwide accepts no responsibility for the accuracy of ingredients, method or content.