Description
Delightful hidden heart chocolate loaf cake reveals a surprising love-themed center when sliced. Rich chocolate batter and tender crumb showcase a sweet surprise that will charm dessert enthusiasts and romantic bakers alike.
Ingredients
Scale
- 3 large eggs
- 175 grams (¾ cup) unsalted butter, softened
- 175 grams (1 ½ cups) self-raising flour
- 175 grams (¾ cup) caster sugar
- 1 tsp vanilla extract
- Pink gel food coloring
- 3 large eggs
- 175 grams (¾ cup) unsalted butter, softened
- 175 grams (1 ½ cups) self-raising flour
- 35 grams (⅓ cup) cocoa powder
- 150 grams (¾ cup) caster sugar
- ½ tsp baking powder
- 1 ½ tbsps milk
- 100 grams (7 tbsps) unsalted butter, softened
- 200 grams (1 ⅔ cups) icing sugar
- 50 grams (1 ¾ oz) dark chocolate, melted and cooled
- 1 tsp vanilla extract
- 12 tbsps milk
- Heart-shaped sprinkles
Instructions
- Pink Sponge Preparation: Cream butter and sugar until light and airy, then integrate eggs and vanilla, blending until silky smooth. Introduce pink gel food coloring to create a vibrant hue, gently folding in self-raising flour.
- Pink Sponge Baking: Transfer batter to a lined loaf tin and bake at 180C for approximately 50 minutes. Once fully cooked, allow to cool completely.
- Heart Cutting: Slice the cooled pink sponge into 2cm thick pieces and use a small heart-shaped cookie cutter to extract precise heart shapes.
- Chocolate Batter Creation: Cream butter and sugar, then incorporate eggs and milk. Sift cocoa powder, self-raising flour, and baking powder into the mixture, folding gently to maintain a smooth consistency.
- Cake Assembly: Grease and line the loaf tin, spreading a thin chocolate batter layer at the bottom. Arrange pink heart cut-outs in a tight, precise line down the center, then carefully cover with remaining chocolate batter, ensuring complete heart coverage.
- Baking the Layered Cake: Bake at 180C for 50 minutes, verifying doneness with a skewer inserted away from the heart section. Cool briefly in the tin before transferring to a wire rack.
- Chocolate Buttercream Preparation: Whip butter until creamy, gradually incorporating icing sugar. Blend in melted dark chocolate, vanilla extract, and milk until achieving a smooth, spreadable consistency.
- Final Decoration: Once completely cooled, lavishly cover the cake with chocolate buttercream. Optionally, sprinkle heart-shaped decorations on top.
- Serving Reveal: Slice the cake to unveil the hidden pink heart surprise nestled within the rich chocolate layers.
Notes
- Maintain Precise Temperature: Keep oven consistently at 180C to ensure even baking and prevent uncooked centers or burnt edges.
- Protect Heart Cut-Outs: Chill pink sponge before cutting hearts to prevent crumbling and maintain clean, sharp edges.
- Careful Batter Layering: Spread chocolate batter gently around heart shapes to avoid displacing them, using a spatula with soft, slow movements.
- Moisture Control: Check cake’s moisture by inserting skewer near non-heart section to prevent overcooking and ensure a tender, soft texture.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 11
- Calories: 367
- Sugar: 27 g
- Sodium: 100 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 78 mg