Chocolate Dipped Shortbread Heart Cookies

Valentines Day is only couple of weeks away. Yet, although it is nice to take one day out of the year to tell those you care about how much they mean to you, I don’t believe that should be kept for just one day. Showing people that we love and appreciate them should be an everyday occurrence. Not the insincere gushing of some, who say the word love too easily and yet have not the slightest comprehension of what real love truly is. No, showing love in a quiet, sincere way. A gentle loving way, so as not to embarrass those we care about. A few encouraging words, a hug, or a small token, such as these Chocolate Dipped Shortbread Heart Cookies.

FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Dipped Shortbread Heart Cookies

Since we are talking about love, did I mention how much everyone here at Feasting headquarters loves these cookies? Oh they do. Rich, buttery shortbread with thick, milk chocolate on one half. While these cookies are solid enough to be dunked in a hot drink, they also crumble beautifully on the tongue. Not just a Valentines Day bake!

FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Dipped Shortbread Heart Cookies

Since I couldn’t find my collection of different size heart cookie cutters, my dear, late friend Pat, was here to help me. Amongst the baking items I had been given by her family was a perfect sized heart. Smaller than I had initially wanted for this recipe, it turned out to be the perfect size. Each cookie being exactly the right size.

FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Dipped Shortbread Heart Cookies

Use whatever size cutter available to you. The recipe yielded 40 cookies using a 5cm x 5cm heart shape cookie cutter.

Recipe: Chocolate Dipped Shortbread Heart Cookies

100g/4oz Caster Sugar

200g/7oz Unsalted Butter at room temperature

1/4 tsp Sea Salt – I use Maldon

1 tsp Vanilla Extract – I use Nielsen-Massey

50g/2oz Corn Flour (also known as corn starch)

250g/9oz Plain White Flour – I use cake and pastry flour from Shipton Mill

300g/10.5g Milk Chocolate – I use 34% milk chocolate callets from Callebaut

Method: Preheat the oven to 180C/160C fan, 350F, gas mark 4

  • First of all add the butter, caster sugar and salt to a large bowl.
  • Whisk together until fully combined, pale and creamy in appearance.
  • Add the vanilla extract and whisk again until combined.
  • Sift the plain flour and corn flour into the bowl together.
  • Using a spoon gently mix the ingredients until it comes together in clumps.
  • Wipe the worktop with a damp cloth and lay a large piece of cling film on to the damp surface; it will stick to the worktop.
  • With clean hands bring the dough together into a ball.
  • Place the shortbread dough on to the cling film and wrap into a disc shape.
  • Chill the dough in the fridge for at least 30 minutes.
  • While the dough is chilling line 2 large baking trays with baking parchment paper.
FF Chocolate Dipped Shortbread Heart Cookies
Preparing the shortbread dough.
  • As soon as the dough is chilled remove from the fridge.
  • Knead lightly and then roll out the dough between 2 pieces of parchment paper. Roll to a thickness of 5mm.
  • Using a heart cookie cutter cut out the first batch of cookies. Placing them carefully on to the baking tray.
  • Because the dough is cold the cookies do not spread on baking, so they can be placed close together on the baking tray.
  • As soon as the baking trays are full place them into the middle and lower shelves of a preheated oven.
  • Bake for 20-25 minutes until they are a pale golden brown. Baking time will depend on the size and thickness of the cookies.
  • While the shortbread is baking gather together any remaining dough, wrap in cling film and chill.
  • Once baked remove from the oven, allow to cool for 5 minutes on the tray and then transfer the shortbread hearts to a cooling rack.
  • Allow the baking trays to cool completely.
  • Flip over the baking parchment on each tray and using the chilled dough proceed to roll out and cut out the cookies as before. Laying them on the baking trays and baking as before.
FF Chocolate Dipped Shortbread Heart Cookies
Cutting out the shortbread hearts.
  • Cool the shortbread hearts completely before the next step.
  • Chop up the chocolate and place into a microwaveable, heatproof bowl.
  • Place in the microwave and heat on medium power for 30 seconds at a time, stirring after each burst. As soon as the chocolate starts to melt remove the bowl and stir continuously until all of the chocolate has melted. An extra burst of heat in the microwave may be needed to ensure the chocolate is completely smooth.
FF Chocolate Dipped Shortbread Heart Cookies
Dipping the shortbread hearts in melted chocolate.
  • Lay a long strip of baking parchment on to the worktop.
  • Take one shortbread heart at a time and hold on the opposite side that is to be dipped.
  • Carefully dip the shortbread into the melted chocolate, using a spoon (a long handled sundae spoon is ideal) to help cover one half of the cookie completely in chocolate.
  • Allow any excess chocolate to drip back into the bowl, then place the chocolate dipped heart on to the baking parchment.
  • Continue this process until all of the cookies have one half completely dipped in chocolate. If necessary, halfway through the process, place the chocolate back into the microwave for a 20 second heating burst, to ensure the chocolate remains fluid enough to easily work with.
  • Once finished leave the chocolate to set completely on the cookies.
FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Dipped Shortbread Heart Cookies.
  • Store the finished shortbread hearts in an airtight container.
FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Dipped Shortbread Heart Cookies

Share these cookies with those you love. Package a few in a small cellophane bag, tied with pretty ribbon and give as gifts.

Eat within 5 days, if they last that long!

If you have enjoyed this recipe for Chocolate Dipped Shortbread Heart Cookies you may also like these:

Chocolate Fudge Brownie Bites

FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Fudge Brownie Bites.

Strawberry Topped Chocolate Heart Pavlova

FF Chocolate Dipped Shortbread Heart Cookies
Strawberry Topped Chocolate Heart Pavlova

Chocolate Heart Cookies

FF Chocolate Dipped Shortbread Heart Cookies
Chocolate Heart Cookies

 

Showing appreciation and love in a way suited to the recipient is a gift in itself. A small thank you, or a handwritten note, even a text, sent in love is how we share our feelings with others. While not done for our benefit, it is good for us too. Even when the emotion felt is gratitude, not love, it is good to express thanks. Surely the gift of love is the best gift ever? See Important Stuff.

Whatever you are making, baking and creating in your kitchens, have fun creating your feast.

Sammie xx

No part of this post may be reproduced or duplicated without the written permission of the owner. Please see my Disclosure Policy.

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Chocolate Toffee Crunch Bundt Cake

Does anyone still have chocolate left over from Easter? If so I have the perfect way to make it go further AND taste even more yummy. Meet my Chocolate Toffee Crunch Bundt Cake.

WB Chocolate Toffee Crunch Bundt Cake
Chocolate Toffee Crunch Bundt Cake such an easy, yet beautiful cake.

The utterly mouth watering combination of Chocolate and Toffee all in one cake. If you enjoyed my Rolo Chocolate Cookies I’m pretty sure you’ll love this cake!

She is a beauty isn’t she?

This Chocolate Toffee Crunch Bundt Cake is baked in the Nordic Ware blossom Bundt tin, so I decided that this cake is a girl. Well female….. oh dear it’s late, I’ve gone off on a tangent and I’m waffling again!!

WB Chocolate Toffee Crunch Bundt C
Chocolate Toffee Crunch Bundt Cake topped with milk chocolate and bronze crunch.

The blossom Bundt tin is one of my favourites. The melted chocolate and bronze crunch on this Chocolate Toffee Crunch Bundt Cake look amazing, but if you were pressed for time, a dusting of icing sugar and this cake would still win hearts – and tummies 😉

So what is it that makes this cake so easy??

Wright’s Baking Chocolate Fudge Cake Mix and their Toffee Cake Mix, combined.

The gorgeous fudgey chocolate works so well with the toffee, I honestly can’t believe that I didn’t think of it sooner.

WB Chocolate Toffee Crunch Bundt Cake
Chocolate Toffee Crunch Bundt Cake would like a slice – or two?

Having already explained my stance on having a few, good quality packet mixes in the kitchen, whilst writing up my Chocolate Orange Citrus Bundt, no further mention is needed. This cake came about as I had 3/4 of a packet of each of the mixes left after testing their suitability for waffles. Only the Toffee Cake Mix made it through as my Toffee Banoffee Waffles 

  1. So you have a choice: weigh out 3/4 of each packet mix (375g) add together and make up according to adjusted packet instructions: 150ml per mix = 300ml of water and 3 tablespoons of oil per mix = 6 tablespoons.
  2. Or mix both whole packets together and make up according to double the packet instructions. So 400ml of water and 8 tablespoons of oil. Fill the Bundt to the desired level and use the leftover batter to bake some cupcakes.
  3. Altenatively, a 10″ springform cake tin would be the right size to bake 2 complete packets of mix made up as per option 2.

So many choices!!! I would like to add that investing in one Bundt tin is worth it, especially if cake decorating skills are not your strongest gift. The tins really do make any cake look beautiful, including this Chocolate Toffee Crunch Bundt Cake.

Recipe: Chocolate Toffee Crunch Bundt Cake serves 10

1 Chocolate Fudge Cake Mix from Wright’s Baking

1 Toffee Cake Mix from Wright’s Baking

8tbsp Vegetable Oil (6tbsp if making option 1)

Water

Cake Release Spray – I use Wilton’s OR butter and baking parchment for greasing and lining a 10″ cake tin

150g/5oz Milk Chocolate

Toffee Sprinkles or the Bronze Crunch which I bought from Waitrose – or a Crunchie bar broken up.

Method: Preheat the oven to 155C/140 fan, gas mark 2

  • Decide which option you will use to bake your cake.
  • Prepare the Bundt by spraying with cake release. Alternatively grease and line a springform cake tin.
  • Into a large bowl add the required amount of water and vegetable oil.
  • Add both the chocolate fudge and toffee packet mixes – remembering to weigh out 375g ONLY, from each packet if using Option 1.
  • Whisk according to packet instructions.
  • Pour the chocolate/toffee cake batter into the prepared tin. The Bundt tin should be no more than two thirds full.
WB Chocolate Toffee Crunch Bundt Cake
Ready for the oven.
  • Place the Bundt tin in the middle of the oven and bake for 45-50 minutes – note: the baking time will be longer if using more cake batter.
  • The cake is cooked when an inserted skewer comes out clean.
  • Remove the cake from the oven.
WB Chocolate Toffee Crunch Bundt Cake
Chocolate Toffee Crunch Bundt Cake beautifully baked.
  • Allow the cake to cool in the Bundt tin for 10 minutes.
  • Place a cooling rack on top of the cake and flip over.
  • Remove the Bundt tin and admire the beautiful cake!
WB Chocolate Toffee Crunch Bundt Cake
Chocolate Toffee Crunch Bundt Cake the blossom revealed.
  • Allow the cake to cool completely before decorating.
  • Break up the milk chocolate and place into a heatproof, microwaveable bowl.
  • Zap for 30 seconds at a time in the microwave, stirring after each zap!
  • When the chocolate is almost melted, remove from the microwave and keep stirring, until it is completely melted.
  • Use a spoon to drizzle the chocolate over the Bundt cake.
  • Finish with some delicious sprinkles. Crushed up Crunchie bars would work beautifully with this cake.
WB Chocolate Toffee Crunch Bundt Cake
Chocolate Toffee Crunch Bundt Cake topped with chocolate and crunchy sprinkles.

Allow the chocolate to almost set before serving. The combination of toffee pieces and the delicious chocolate fudge work together so well in this Chocolate Toffee Crunch Bundt Cake.

Have you caught the Bundt bug?

This Chocolate Toffee Crunch Bundt Cake is so easy to make. Here are some other Bundt recipes for you to try:

Chocolate Orange Citrus Bundt

WB Chocolate Orange Citrus Bundt
Chocolate Orange Citrus Bundt easy to make and easier to eat!

Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake NW
Lemon Blueberry Bundt Cake with lemon glaze.

Chocolate Fudge Bundt Cake

Flurries Chocolate Fudge Bundt Cake
Put the kettle on and enjoy every single bite of this Chocolate Fudge Bundt Cake.

The Chocolate Toffee Crunch Bundt Cake was given to very dear friends, who had just lost a loved one. Simply making and giving a cake, during a time of grief, is one way to show you care. Nothing can replace their loss, or mend their heartbreak, but taking time to bake a cake, which they can then share with visitors, brought a smile to our friends face when it was delivered.

Do you bake for others to show your love?

Sammie xx

@sammiefeasting Twitter/Instagram/Pinterest

Wright’s Baking provided the cake mixes for this recipe. All opinions, content and photographs are my own. Please see my Disclosure Policy.

 

 

 

 

 

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Marbled Chocolate Bundt Cake

Hello, welcome to my blog. I’m back after a couple of weeks off with our family, during which we celebrated our eldest daughter’s 16th birthday – erm where did those years go?? Anyway, I digress! It was a wonderful holiday, especially as we were joined by family for a few days over the birthday celebrations. So I took my spring form cake tin with me – doesn’t everyone?? Star had a maltesers ice cream cake on her birthday, which was knockout! Buuutt now we’re home and there are other family members to celebrate Star’s birthday, so, knowing her favourite cake is Chocolate Marble and she’s not a big fan of icing, I decided to change up my usual Chocolate Marble Cake  recipe and make her a Marbled Chocolate Bundt Cake. Ooh you are going to be so pleased I came up with this cake!!

Marbled Chocolate Bundt Cake - feastingisfun.com
Marbled Chocolate Bundt Cake – feastingisfun.com

 

See – I thought you’d be pleased. This is the second recipe I have made where I use plain flour and add the baking powder seperately. I also guessed all the quantities for the size of cake (I mean, I did have a rough idea!!). This Marbled Chocolate Bundt Cake was a complete success, both visually and in the taste department.

Marbled Chocolate Bundt Cake - drizzled with chocolate and sprinkled with edible gold stars.
Marbled Chocolate Bundt Cake – drizzled with chocolate and sprinkled with edible gold stars.

 

Most importantly to me though was that the birthday girl herself liked it. Tick box – result!! This cake has a wonderfully moist texture, resulting in most of it being consumed on the day of baking. The drizzled chocolate adds different flavours and texture, overall this cake is a stunner. Perfect as a Celebration cake.

Marbled Chocolate Bundt Cake - each slice shows the beautiful marbling.
Marbled Chocolate Bundt Cake – each slice shows the beautiful marbling.

 

I absolutely am falling in love with Bundt cake pans. Who wouldn’t?? They give such beautiful detail to the baked cake. I was very tempted to put Maltesers into the little dimples on the cake, but thought that it looked better with just the drizzled chocolate. However, if I was baking my Malted Marbled Chocolate Cake I absolutely would – maybe sprinkling a few crushed Maltesers over the top as well?? The possibilities with decorating a Bundt cake are endless, as the cake shape lends itself to all sorts of ideas, including leaving the cake plain.

This is the Bundt tin I used.
This is the Bundt tin I used.

 

Soo gorgeous I know. I’m even toying with the idea of making a jelly in it – can you imagine?? Have you ever tried making a jelly in a Bundt tin? I’m guessing you’d have to lightly oil the inside of the pan with a flavouless oil, but I think it could totally work. I’ll keep you posted!

Anyway enough about glorious Bundt pans and onto how to make this cake!!

Firstly the Bundt pan dimensions are 23.5cm (9″) wide x 11cm (4.5″) deep. The pan holds 3 litres (5.3 UK pints).

Recipe :

25g/1 oz Butter – melted

275g/10 oz Unsalted Butter at room temp

275g/10 oz Caster Sugar

1/4 tsp Salt

2 tsp Vanilla Extract

5 Large Eggs – free range

275g/10 oz Plain White Flour

2.5 tsp Baking Powder

80mls/3fl oz Milk – Whole or Semi Skimmed

3 tbsp Cocoa Powder

Method : Preheat oven to 175C/160C fan

 

Using a pastry brush, ensure the inside of the Bundt tin is covered in melted butter.
Using a pastry brush, ensure the inside of the Bundt tin is covered in melted butter.
Whisk the sugar, butter, salt and vanilla extract until light and creamy.
Whisk the sugar, butter, salt and vanilla extract until light and creamy.

 

Crack all the eggs into a jug. Sift the flour and baking powder together in a separate bowl. Starting with the dry ingredients add a third to the butter mixture, followed by half of the eggs, beating gently to incorporate the ingredients. Repeat this step. Finish by adding the final third of the dry ingredients and beating to mix. Add the milk and mix to incorporate.

Give the ingredients a good mix with a spatula to ensure everything is well incorporated.
Give the ingredients a good mix with a spatula to ensure everything is well incorporated.

 

Remove half of the cake batter to a separate bowl. This will be the vanilla part of the cake.

Add the cocoa to half of the cake batter. Mix well to incorporate.
Add the cocoa to the remaining half of the cake batter. Mix well to incorporate.
You are now ready to start building your Marbled Chocolate Bundt Cake.
You are now ready to start building your Marbled Chocolate Bundt Cake.
Place scoops (I used a dessert spoon) of alternating vanilla/chocolate batter in the Bundt tin.
Place scoops (I used a dessert spoon) of alternating vanilla/chocolate batter into the Bundt tin.
Now place a scoop of chocolate batter on top of the vanilla, repeating with both batters so they alternate throughout the cake.
Now place a scoop of chocolate batter on top of the vanilla, repeating with both batters so they alternate throughout the cake.
Using a wooed spoon handle, gently swirl it through the batter. This will give the marbled effect once baked.
Using a wooden spoon handle, gently swirl it through the batter. This will give the marbled effect once baked.

 

Please don’t worry if you think there is not enough batter for the pan (I worried!!), this cake rises beautifully.

Place the cake pan in the middle of the oven and bake for 50-55 minutes.

Test with a skewer (I used a bamboo BBQ one!) by inserting it through the deepest part of the cake. The cake is baked when a skewer comes out clean. Once cooked remove the cake pan from the oven.

Marbled Chocolate Bundt Cake - allow to cool in the tin for 15 mins.
Marbled Chocolate Bundt Cake – allow to cool in the tin for 15 mins.

 

After cooling for 15 minutes turn your cake out onto a cooling rack. Stand back and admire your beautiful piece of art, I mean cake!! Allow to fully cool.

Melt the white and milk chocolate in separate bowls. I use the microwave, use whichever method you feel most comfortable with.

NOTE : White chocolate is easy to over heat. So go easy on the nuking! I speak from experience!!

Marbled Chocolate Bundt Cake - once cooled melt the chocolate ready to decorate your cake!
Marbled Chocolate Bundt Cake – once cooled melt the chocolate ready to decorate your cake!
Marbled Chocolate Bundt Cake - drizzle over the melted chocolate.
Marbled Chocolate Bundt Cake – drizzle over the melted chocolate.

 

Using a teaspon gently drizzle, first the white and then the milk chocolate over the cake – soo pretty.

Marbled Chocolate Bundt Cake - for extra sparkle I showered the cake with edible gold stars!
Marbled Chocolate Bundt Cake – for extra sparkle I showered the cake with edible gold stars!

 

This Marbled Chocolate Bundt Cake is a real show stopper – I had to stop myself adding gold candles, but that would totally work.

Perfect for birthdays, celebrations, get-me-through-the-day, this cake has the WOW factor and demands to be shared amongst friends, family, neighbours, work colleagues – in fact anyone would have their day brightened with the gift of this cake.

Do you bake cakes to share – just because it’s a wonderful thing to do?

Happy baking.

Sammie x

 

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