Description
This charming Hidden Heart Chocolate Loaf Cake is a delightful dessert featuring a surprise pink heart shape baked inside rich chocolate sponge. Perfect for special occasions, the cake consists of a lightly colored pink vanilla sponge cut into heart shapes embedded within a moist cocoa-flavored loaf. Finished with a luscious dark chocolate buttercream frosting and optional heart-shaped sprinkles, this recipe creates a visually stunning and delicious treat that will impress family and friends.
Ingredients
Pink Sponge
- 175 g Baking spread (softened)
- 175 g Caster sugar
- 3 Large eggs
- 1 tsp Vanilla extract
- 175 g Self-raising flour
- Pink food colouring (professional food grade e.g. Sugarflair, Colour Mill or Pro Gel)
Chocolate Sponge
- 175 g Baking spread (softened)
- 175 g Caster sugar
- 3 Large eggs
- 1 1/2 tbsp Milk
- 150 g Self-raising flour
- 35 g Cocoa powder
- 1/2 tsp Baking powder
Buttercream Frosting
- 100 g Unsalted butter (softened)
- 200 g Icing sugar
- 1 tsp Vanilla extract
- 1-2 tbsp Milk
- 50 g Dark chocolate (melted)
- Heart sprinkles (optional)
Instructions
- Preheat and Prepare Tin: Preheat the oven to 160°C Fan (180°C conventional / 350°F / Gas Mark 4). Grease and line a 2lb loaf tin with baking paper to prevent sticking.
- Make Pink Sponge Batter: Beat the baking spread and caster sugar together for about 3 minutes using an electric mixer until fluffy. Add the eggs and vanilla extract, mixing thoroughly. Gently fold in the self-raising flour and enough pink food colouring to achieve a vivid pink shade.
- Bake Pink Sponge: Pour the pink sponge batter into the prepared loaf tin and bake for approximately 50 minutes, or until a skewer comes out clean. Let the sponge cool completely before proceeding.
- Prepare Pink Sponge Hearts: Trim the thinner ends of the pink sponge loaf. Score the top of the cake into slices the thickness of your heart cutter. Slice along the scored lines and cut out hearts with a heart-shaped cutter. Set these hearts aside for the filling.
- Make Chocolate Sponge Batter: Beat the baking spread and caster sugar together until fluffy. Add eggs and milk, mixing well. Gently fold in the self-raising flour, baking powder, and cocoa powder until well incorporated.
- Assemble Loaf with Hearts: Spoon about 2 tablespoons of chocolate batter into the bottom of the prepared loaf tin and smooth out evenly. Arrange the pink sponge hearts neatly in a row on top of this layer. Spoon or pipe the remaining chocolate batter around and over the pink hearts to fully enclose them.
- Bake Assembled Loaf: Bake the entire loaf for another 50 minutes or until a skewer inserted in the center comes out clean. Allow the cake to cool completely in the tin.
- Make Chocolate Buttercream: Beat the softened butter alone for a couple of minutes until creamed. Gradually add the icing sugar, vanilla extract, and milk, mixing until combined. Stir in the melted dark chocolate and mix until smooth. Adjust consistency with additional milk if needed.
- Frost Cake: Once cooled, spread or pipe the chocolate buttercream evenly over the top of the loaf. Optionally, decorate with heart-shaped sprinkles for a festive touch.
- Serve and Store: Slice the cake to reveal the hidden heart shapes inside. Store any leftovers in an airtight container in a cool place for up to 3 days.
Notes
- Use professional-grade pink food colouring for the best vibrant color in the pink sponge hearts.
- Ensure the pink sponge is completely cool before cutting to avoid crumbling.
- When enclosing the pink hearts in chocolate batter, gently press to avoid deforming the shapes.
- For neat edges, pipe the chocolate batter around the pink hearts using a piping bag if preferred.
- The buttercream texture can be adjusted by adding more milk to make it spreadable or stiffer for piping.
- Store the cake in a cool place, do not refrigerate as it may dry out the sponge.
- Prep Time: 40 minutes
- Cook Time: 1 hour 40 minutes
- Category: Cake
- Method: Baking
- Cuisine: British
