Hidden Heart Chocolate Cake

I was recently contacted by the team at BakingMad.com to try out one of their Valentine’s recipes. BakingMad.com is a very helpful website that is full of not only many recipes, but also lots of helpful tips to aid you with your baking. They partner with Billingtons Sugar, Allinson’s Flour and Nielsen Massey flavour extracts. They sent me some flour, sugar and vanilla extract to make my chosen recipe with. I chose this Hidden Heart Chocolate Cake as I’ve wanted to try out this technique for a while, it looks so impressive and clever! There are lots of different ideas out there of what image to hide inside. I think this is a good one to start off with if you want to give hidden designs a go for the first time.

Jump straight to the recipe!

To make the pink sponge I creamed together butter and golden caster sugar.

I then added eggs and vanilla extract and whisked in.

Finally I folded in self raising flour, baking powder and enough Pink food colouring to get a strong shade.

I poured it into a loaf tin and baked for 45 minutes. Leave it to cool completely before cutting (I left it overnight). When fully cool I cut off the ends of the sponge, then scored marks along it the same thickness as my heart shaped cutter.

I cut the sponge into pieces and then used my heart shaped cutter to cut out hearts from each piece. BakingMad.com recommends making cake pops with the leftovers. They also make good snacks! I made some easy no bake Pink Velvet Cake Truffles with mine.

I made the chocolate sponge by creaming together butter and golden caster sugar. I then added eggs, milk and vanilla extract and whisked in.

Finally I folded in self raising flour, baking powder and cocoa powder.

I put some mixture into the bottom of the tin, about 3cm high, and set the heart shaped pink cake into it as neatly as I could in a row.

Then I spooned the remaining mixture around and on top of the pink sponge.

It baked for 45 minutes.

To make the buttercream I mixed together icing sugar, vanilla extract and butter. I then added in melted dark chocolate and mixed until smooth.

I spread the buttercream over the fully cooled sponge and sprinkled on some pink heart sprinkles I found in the Tesco baking aisle.

Now came the moment of truth! Did the Hidden Heart Chocolate Cake design technique work for me? As you can see, yes it did! I thought it looked great and I was really pleased with the effect. I do think I could’ve used a larger heart shape, but I’m glad I was cautious on my first go on this. It’s such a cool effect and will certainly provide a surprise for whoever you bake it for!

Hidden Heart Cake

Ingredients

For the pink sponge

  • 175 g Butter or baking spread
  • 175 g Golden caster sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 175 g Self raising flour
  • 1/2 tsp Baking Powder
  • Pink food colouring

For the chocolate sponge

  • 175 g Butter or baking spread
  • 175 g Golden caster sugar
  • 3 Eggs large
  • 1 tsp Vanilla extract
  • 150 g Self raising flour
  • 35 g Cocoa powder
  • 1/2 tsp Baking Powder
  • 1 tbsp Milk

For the buttercream

  • 150 g Butter or baking spread
  • 300 g Icing sugar
  • 75 g Dark chocolate melted

For decoration

  • Heart sprinkles optional

Instructions

  1. Pre heat the oven to 170C/150C Fan/350F/Gas Mark 4 and grease and line a 1lb loaf tin

  2. Make the pink sponge first. Cream together the butter and golden caster sugar

  3. Add eggs and vanilla extract and whisk in

  4. Fold in the self raising flour, baking powder and enough pink food colouring to get a strong shade

  5. Pour the mixture into a loaf tin and bake for 45 minutes. Leave it to cool completely, then cut off the ends of the sponge, then scored marks along it the same thickness as your heart shaped cutter

  6. Cut the sponge into slices following the scored lines and then used your heart shaped cutter to cut out hearts from each piece
  7. Make the chocolate sponge by creaming together the butter and golden caster sugar. Add the eggs, milk and vanilla extract and whisk in

  8. Fold in the self raising flour, baking powder and the cocoa powder

  9. Put some of the mixture into the bottom of the tin, about 3cm high, and set the heart shaped pink cake into it neatly in a row
  10. Spoon the remaining mixture around and on top of the pink sponge
  11. Bake for 45 minutes, allow to cool fully

  12. To make the buttercream mix together the icing sugar, vanilla extract and butter. Then added the melted dark chocolate and mix until smooth

  13. Spread the buttercream over the fully cooled sponge and sprinkle on some pink heart sprinkles

Hidden Heart Cake Recipe from BakingMad.com. I was sent flour, sugar and vanilla extract to make this recipe with. All opinions are my own.

You can find more of my Cake recipes by clicking here!

9 comments / Add your comment below

  1. I too have always wanted to attempt a hidden cake, but haven't taken the time to do so! This cake looks great! I bet anybody would be thrilled to find a heart in their cake this Saturday!! :0) I like the pink with the chocolate cake combo as well… yum!!

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