COOKIES on the DR. OETKER website

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Heart Shaped Fondant Cake

With its delicious ganache filling, this heart-shaped chocolate cake is just perfect for surprising your loved-ones!

10 pieces

Some practice required 60 Minutes



for the recipe Heart Shaped Fondant Cake

For the dough:

125 g plain flour
2 tsp baking powder
2 tbsp cocoa powder
80 g caster sugar
2 eggs
4 tbsp milk
5 tbsp vegetable oil (e.g. sunflower oil) (e.g. sunflower oil)

For the Ganache:

150 g dark chocolate
150 g milk chocolate
200 g cream , pure , pure
50 g unsalted butter

To Decorate:

50 g Dr. Oetker Ready to Roll Icing Coloured , Red , Red
1 Dr. Oetker Ready Rolled Icing White Disc Disc




Grease a heart-shaped springform tin (about 22cm) and coat the bottom with baking paper. Pre-heat oven to 180°C (160°C Fan).


For the dough

Mix flour, baking powder and cocoa, then add the other ingredients for the dough and mix on low speed until combined, then on highest level for 2 minutes until the batter is smooth. Spoon batter into the prepared tin, smooth the top and bake for about 25 minutes.


Gently take the cake out of the springform tin and turn upside down onto a wire rack to cool.


For the Ganache

Coarsely chop the chocolate and dark chocolate. Bring the pure cream to boil briefly, then remove from heat and add the chocolate and butter to melt in, gently mix until combined. Put into a mixing bowl and allow to cool in the refrigerator. When cooled down, mix with a mixer until creamy.


Turn the cake back around, cut it in half (horizontally) and place the bottom part on a cake plate. Spread about 2/3 of the ganache on top, then place the upper half of your cake on top and cover it with the remaining ganache. Allow to cool in the refrigerator for at least 1 hour.


To Decorate

In the meantime, prepare the bow: Roll out the Red Ready to Roll Icing between two sheets of baking paper. To form the ends of the bow cut out two stripes of about 5 x 2 cm and cut in one end of each stripe. For the loops, cut out two stripes of about 10 x 2 cm and place the ends on top of each other.


When cooled, cover the cake with the Dr. Oetker Ready Rolled Icing Disc White. Smooth fondant around the cake and trim excess from base. For the ribbon, cut out one stripe of about 30 x 2 cm and place it on top of the cake. Place the two ends of the bow and the two loops on top, then place a knot in the middle, using a small piece of red fondant. Cut out little hearts to decorate the cake as required.