175g butter
1½ cups Chelsea Raw Sugar
2 eggs
2 Tbsp Chelsea Golden Syrup
2 heaped cups flour
2 Tbsp cocoa
2 level tsp baking powder
2 cups warm milk
1 heaped tsp baking soda

Preheat the oven to 180°C. Line the base of 2 x 23cm cake tins with baking paper and grease sides.
Cream together butter and the Chelsea Raw Sugar.
Add eggs, Chelsea Golden Syrup and mix.
Sift the flour, cocoa and baking powder into butter mixture.
Combine warm milk and baking soda.
Put all ingredients together and mix until smooth.
Put into greased tin and cook at 180°C for 45 minutes or until a skewer inserted in the middle comes out clean.
When cool sandwich cakes together with raspberry jam and cut into a heart shape.
Ice all over with Chocolate Buttercream and cover with white fondant and coloured hearts.

From the TV show Chelsea New Zealand's Hottest Home Baker.