St Valentine’s Chocolate Fudge Cake

This is a basic chocolate sponge cake, iced with a rich chocolate fudge ganache and topped with Vego hazelnut spread. As far as showstoppers go, it is incredibly simple to achieve this heart shaped cake and tastes delicious! To create the heart rose petals on top we simply layered freeze dried strawberries to add to the Valentine’s Day theme.

St Valentine’s Chocolate Fudge Cake

Difficulty: Easy
Prep Time


Baking Time


Total Time





This recipe makes enough for two 26 cm round cake tin.


  • 12 oz self raising flour

  • 12 oz fine caster sugar

  • 12 oz butter, unsalted (cold and cubed)

  • 6 free range eggs

  • 8 tbsp fair trade cocoa powder, unsweetened

  • 1 tsp baking powder

  • For the Chocolate Ganache
  • 1 cup dark chocolate, chopped

  • 1 cup heavy cream or oat cream alternative

  • For the Chocolate Buttercream
  • 1/2 butter

  • 2 cups icing sugar

  • 1/2 cup cocoa powder

  • 1/2 tsp vanilla extract (optional)

  • To decorate
  • Freeze dried strawberry pieces (optional)

  • 2 tbsp vego hazelnut spread


  • Preheat the oven to 180 degrees C (fan) and grease and line 2x 26cm round cake tin.
  • To make the batter, cream together the butter and sugar until smooth and pale in colour. Add the eggs and beat until fully incorporated .
  • Sift in the flour, cocoa and baking powder and fold into the wet mixture a little at a time, until a silky batter forms. There should be no lumps, however the key to a light sponge is to avoid over mixing.
  • Evenly spread the batter into your prepared tins and bake for approximately 20-25 minutes (maybe longer depending on your type of oven) until a skewer poked into the centre comes out clean. Leave them to rest in the tins before transferring to a wire rack to cool completely.
  • To make the filling
  • Whilst the cake is baking/ cooling, gently heat your cream in a pan until warm. Do not let it boil! Add the chopped chocolate a heat proof bowl and pour over the cream. Let sit for 30 seconds to allow the chocolate to melt, then swiftly stir until a smooth chocolate cream sauce forms. Once it is fully incorporated, covet and let your ganache chill in the fridge.
  • Now to make the buttercream. Beat the butter in a bowl until smooth, then a little at a time soft in the icing sugar. Add the cocoa powder and vanilla and mix until fully incorporated and the buttercream has a velvety consistency.
  • To Assemble
  • First ensure your cakes are completely cool. Slice each one evenly in half to create four equal layers. Carefully Stack the cakes on top of each other as they are and trim the edges to create a heart shape. This can be done by creating two subtle straight edges to meet at a point, and on the other side of the cake opposite this point cutting out a triangle shape (pointing inwards) from the top.
  • Place a tsp amount on buttercream on a large plate and place your first heart shaped sponge on top. This should secure the bottom layer. With a pallet knife spread a 5mm thick layer of buttercream over the sponge and place another later on top.
    Repeat until all four layers are sandwiched together.
  • Once all four layers are in place, cover all over with the remaining buttercream. This will create a crumb coat and smooth the edges ready for the chocolate ganache.
  • Remove the ganache from the fridge and mix to loosen to cream. Using a clean palate knife and gentle sweeping actions, cover the cake completely in the rich chocolate until smooth.
  • To finish off the cake, spread the Vego just on the top and place the strawberry pieces in a heart shape. This cake will stay fresh for up to 4 days in an airtight container, though we can’t promise you it will last that long!


    Ingredients Available At The Postal Pantry Co

    Lydia Brayshaw