Love Sucks: Break-Up Cake

By margiekyle

Ingredients

• cooking spray, for pan
• 1/2 cup all-purpose flour
• 5 tablespoons cocoa powder
• 1/2 teaspoon baking soda
• 1/3 cup canola oil
• 1/2 cup granulated sugar
• 1/3 cup sour cream
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 tablespoon warm water (or brewed coffee)
• handful freeze dried raspberries, crushed to a powder
• powdered sugar for sprinkling on top (Icing Sugar Mill by T-Sugars pictured)

Details

Servings 1
Preparation time 15mins
Adapted from dessertfortwo.com

Preparation

Step 1

1. Preheat the oven to 350.

2. Spray a 6" cake pan with cooking spray, and line the bottom with a circle of parchment paper.

3. In a small bowl, whisk together the flour, cocoa powder, and baking soda. Set aside.

4. In a medium-size bowl, stir the oil and sugar together. Add the sour cream and stir until well blended.

5. Next, add the egg and vanilla. Stir until combined.

6. Sprinkle half of the flour mixture on the wet mixture. Stir until blended. Stir in the water or coffee, followed by the remaining flour mixture. Stir until no streaks of flour remain.

7. Scrape the batter into the prepared pan, and bake on a cookie sheet for 30 minutes. The cake is done with a toothpick inserted only has moist crumbs clinging to it, and the sides of the cake start to pull away from the edge of the pan.

8. Let cool in the pan for 15 minutes, and then rum a knife around the edge of the pan. Gently remove the cake form the pan and place on a small cake stand.

9. Place a heart cookie cutter in the center of the cake. Fill the center with raspberry powder.

10. Cover the heart with paper, and sprinkle powdered sugar on top of the rest of the cake. Remove the paper and cookie cutter. Insert knife!