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Hidden Heart Chocolate Loaf Cake

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A Hidden Heart Chocolate Loaf Cake is a delightful surprise for any special occasion, especially Valentine’s Day. This cake features a concealed pink heart shape within a rich chocolate loaf, creating a charming effect when sliced. While it may look intricate, it’s quite achievable with some planning.

Ingredients

Scale

For the Pink Heart Sponge:

  • 175g (1½ cups) self-raising flour
  • 175g (¾ cup) caster sugar
  • 175g (¾ cup) unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • Pink gel food coloring

For the Chocolate Loaf:

  • 175g (1½ cups) self-raising flour
  • 150g (¾ cup) caster sugar
  • 175g (¾ cup) unsalted butter, softened
  • 3 large eggs
  • 35g (â…“ cup) cocoa powder
  • ½ teaspoon baking powder
  • 1½ tablespoons milk

For the Chocolate Buttercream:

  • 100g (7 tablespoons) unsalted butter, softened
  • 200g (1â…” cups) icing sugar
  • 50g (1¾ oz) dark chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 12 tablespoons milk

Optional Decoration:

  • Heart-shaped sprinkles

Instructions

1. Prepare the Pink Heart Sponge:

  • Preheat your oven to 180°C (160°C fan) or 350°F. Grease and line a 2lb loaf tin.
  • In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  • Mix in the vanilla extract.
  • Gradually fold in the self-raising flour until the batter is smooth.
  • Add enough pink gel food coloring to achieve a vibrant shade, mixing thoroughly.
  • Pour the batter into the prepared loaf tin and bake for approximately 50 minutes, or until a skewer inserted into the center comes out clean.
  • Once baked, allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.

2. Create the Heart Shapes:

  • Once the pink sponge has cooled, slice it into pieces approximately 2cm (¾ inch) thick.
  • Using a small heart-shaped cookie cutter, cut out heart shapes from each slice. Set these hearts aside.

3. Prepare the Chocolate Loaf Batter:

  • Preheat the oven again to 180°C (160°C fan) or 350°F. Grease and line the loaf tin once more.
  • In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
  • Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
  • Mix in the milk.
  • Sift in the self-raising flour, cocoa powder, and baking powder. Fold gently until the batter is smooth.

4. Assemble the Cake:

  • Spoon a thin layer of the chocolate batter into the bottom of the prepared loaf tin.
  • Arrange the pink heart cut-outs in a straight line along the center of the tin, ensuring they fit snugly together.
  • Carefully spoon the remaining chocolate batter over the hearts, ensuring they are fully covered. Smooth the top with a spatula.
  • Bake for approximately 50 minutes, or until a skewer inserted into the cake (avoiding the center where the hearts are) comes out clean.
  • Allow the cake to cool in the tin for a few minutes before transferring it to a wire rack to cool completely.

5. Prepare the Chocolate Buttercream:

  • In a mixing bowl, beat the softened butter until creamy.
  • Gradually add the icing sugar, mixing well after each addition.
  • Pour in the melted and cooled dark chocolate, vanilla extract, and 1 tablespoon of milk. Beat until the buttercream is smooth and fluffy. If the mixture is too stiff, add an additional tablespoon of milk.

6. Decorate the Cake:

  • Once the cake has cooled completely, spread or pipe the chocolate buttercream over the top.
  • Decorate with heart-shaped sprinkles if desired.
  • Slice to reveal the hidden heart surprise inside.

 


Notes

 

  • Food Coloring: Use gel food coloring for a more vibrant hue without altering the batter’s consistency.
  • Heart Cutter Size: Ensure your heart-shaped cutter is appropriately sized to fit within the loaf tin, allowing the chocolate batter to surround and conceal the hearts.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days.