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Heart Chocolate Loaf Cake

Heart Chocolate Loaf Cake: A Sweet Surprise Inside!

The Heart Chocolate Loaf Cake combines rich dark chocolate with a fluffy pink interior, creating a delightful and romantic dessert experience.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Cooling Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pink Sponge
  • 125 g Baking Spread Substitute with unsalted butter if unavailable.
  • 200 g Caster Sugar Can be swapped with granulated sugar.
  • 3 large Eggs Use egg substitutes for a vegan version if needed.
  • 1 tsp Vanilla Extract Opt for high-quality vanilla for the best taste.
  • 200 g Self-Raising Flour Can substitute with plain flour and additional baking powder (2 tsp per 200g).
  • 1 tbsp Pink Food Colouring Choose professional-grade gel for vibrant color.
For the Chocolate Sponge
  • 150 ml Milk Substitute with any non-dairy milk for a dairy-free version.
  • 50 g Cocoa Powder Ensure it's unsweetened.
  • 1 tsp Baking Powder Ensure it's fresh.
For the Buttercream
  • 100 g Unsalted Butter Use dairy-free butter for a vegan option.
  • 250 g Icing Sugar Confectioners' sugar can be a suitable alternative.
  • 50 g Dark Chocolate Select dairy-free chocolate for a vegan option.
For Decoration
  • to taste Heart Sprinkles Optional, for decoration.

Equipment

  • 2lb loaf tin
  • mixing bowl
  • heart-shaped cutter

Method
 

Preparation Steps
  1. Preheat your oven to 160°C Fan/180°C/350°F/Gas Mark 4. Grease and line a 2lb loaf tin with parchment paper.
  2. In a mixing bowl, whip the softened baking spread and caster sugar together until fluffy, about 3 minutes. Incorporate the eggs and vanilla extract until smooth. Fold in the self-raising flour and pink food coloring.
  3. Pour the mixture into the prepared tin and bake for 50 minutes. Let it cool completely.
  4. Trim the ends off the pink sponge and use a heart-shaped cutter to cut out heart-shaped cutouts.
  5. In another bowl, combine baking spread and sugar until fluffy. Add eggs and milk, mixing well. Fold in self-raising flour, cocoa powder, and baking powder. Spoon a small amount of mixture into the prepared tin, place the pink hearts on top, and cover with remaining chocolate mixture.
  6. Bake for another 50 minutes and allow it to cool thoroughly.
  7. Make the buttercream by beating the softened butter, icing sugar, vanilla extract, and a splash of milk until smooth. Fold in melted dark chocolate.
  8. Once the cake is cool, spread the buttercream on top and decorate with heart sprinkles. Slice to reveal the hidden heart!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 28gVitamin A: 600IUCalcium: 20mgIron: 2mg

Notes

Optional: Dust with cocoa powder for extra elegance. Ensure room temperature ingredients for a smoother batter. Use precise measurements for the best results.

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