Description
This charming Heart Chocolate Loaf Cake hides a surprise pink heart in every slice, wrapped in moist chocolate sponge and topped with rich buttercream. A sweet and romantic bake perfect for Valentine’s Day, anniversaries, or to simply share some love.
Ingredients
Units
Scale
- 350g baking spread (or softened butter)
- 350g caster sugar
- 6 large eggs
- 325g self-rising flour
- 2 tsp vanilla extract
- Pink food colouring
- 1/2 tsp baking powder
- 35g cocoa powder
- 50g dark chocolate, melted
- 100g unsalted butter, softened (for buttercream)
- 200g icing sugar (for buttercream)
- 2 1/2 tbsp milk (for buttercream)
- 1 tsp vanilla extract (for buttercream)
- 2 tbsp cocoa powder (for buttercream)
Instructions
- Preheat oven to 180°C (350°F). Grease and line a loaf tin.
- Make the pink heart sponge: Beat together 175g baking spread, 175g caster sugar, 3 eggs, 1 tsp vanilla extract, 162g self-rising flour, and pink food colouring until smooth. Pour into loaf tin and bake for 25 minutes. Let cool, then cut into slices and use a heart-shaped cutter to make pink heart pieces. Set aside.
- Prepare the chocolate cake batter: Beat remaining baking spread and sugar with remaining eggs, 1 tsp vanilla, remaining flour, cocoa powder, and baking powder until smooth. Stir in melted dark chocolate.
- Spoon a little chocolate batter into a greased loaf tin to cover the base. Line up pink heart cutouts in the center. Carefully cover with remaining chocolate batter, making sure the hearts are fully enclosed.
- Bake for 45–50 minutes at 180°C (350°F), or until a skewer inserted comes out clean. Let cool completely.
- Make the buttercream: Beat softened butter until creamy. Gradually add icing sugar, cocoa powder, vanilla extract, and milk. Beat until smooth and fluffy.
- Spread or pipe the buttercream over the cooled loaf cake.
- Decorate with heart-shaped sprinkles and slice to reveal the hidden heart center.
Notes
- Use gel food coloring for a vibrant pink sponge.
- Ensure pink hearts are lined up tightly to maintain shape during baking.
- Let the cake cool completely before frosting to avoid melting the buttercream.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 95 mg
