Description
This charming Hidden Heart Chocolate Loaf Cake features a delightful surprise inside—a vibrant pink heart made of sponge hidden within a rich chocolate loaf. Perfect for special occasions or to impress loved ones, this cake combines fluffy pink and chocolate sponges with a smooth dark chocolate buttercream frosting, finished with optional heart sprinkles for an extra romantic touch.
Ingredients
Scale
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
Chocolate Buttercream
- 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/350°F/Gas Mark 4. Grease and line a 2lb loaf tin to ensure the cake releases easily after baking.
- Make the pink sponge base: Cream the baking spread and caster sugar together for about 3 minutes until light and fluffy using an electric mixer for best results.
- Add eggs and vanilla: Beat in the eggs one at a time along with the vanilla extract until well combined.
- Incorporate dry ingredients and colour: Gently fold or whisk in the self-raising flour, then add enough pink food colouring to achieve a strong, vibrant shade.
- Bake pink sponge: Pour the pink sponge batter into the prepared loaf tin and bake for about 50 minutes, or until a skewer inserted in the centre comes out clean.
- Cool and prepare pink hearts: Allow the pink sponge to cool completely, then trim off the thinner ends. Score slices along the top of the cake the thickness of your heart-shaped cutter and cut the sponge into slices following the lines. Use the heart cutter to cut out hearts, setting these aside.
- Prepare chocolate sponge batter: Cream the baking spread and sugar together for 3 minutes until fluffy. Add eggs and milk, mixing well. Gently fold in the self-raising flour, baking powder, and cocoa powder until just combined.
- Assemble chocolate cake with hidden hearts: Spread about 2 tablespoons of chocolate batter evenly on the bottom of the loaf tin. Arrange the pink heart cut-outs neatly in a row on top.
- Enclose pink hearts: Spoon or pipe the remaining chocolate batter around and over the pink hearts to completely cover them, ensuring the heart shape stays intact inside.
- Bake the assembled cake: Bake for approximately 50 minutes until a skewer inserted in the centre comes out clean. Remove from oven and allow cake to cool fully.
- Make chocolate buttercream: Beat softened butter alone for a couple of minutes, then add icing sugar, vanilla extract, and milk. Mix until combined and smooth. Blend in melted dark chocolate and mix until the buttercream is silky. Add extra milk if the consistency is too stiff.
- Decorate: Spread or pipe the chocolate buttercream evenly over the cooled cake. Optionally, sprinkle heart-shaped decorations on top.
- Serve and store: Slice the cake to reveal the hidden heart design. Store leftovers in an airtight container in a cool place for up to 3 days.
Notes
- Use good quality food grade pink colouring to achieve vibrant pink hearts.
- Ensure sponges are completely cooled before cutting and assembling to avoid crumbling.
- Using a piping bag to apply chocolate batter ensures full enclosure of the pink hearts, preserving the design.
- Buttercream consistency can be adjusted with milk to make spreading or piping easier.
- Store cake in a cool, dry place to maintain freshness for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Keywords: hidden heart cake, chocolate loaf, pink sponge, chocolate sponge, buttercream frosting, Valentine's cake, surprise cake, loaf cake recipe
