Hidden Heart Chocolate Cake

When I was contacted by the team at BakingMad.com to try out one of their Valentine’s recipes I chose this Hidden Heart Chocolate Cake. I’ve wanted to try out the hidden design technique for a while, as 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. Plus it’s perfect for Valentine’s Day! I’ve changed the recipe very slightly, and as well it’s pretty apperance it’s a delicious chocolate cake with a rich buttercream that’s infused with dark chocolate – so yummy!

Step by step…

To make the pink sponge I started by creaming together butter and sugar.

I then added eggs and vanilla extract and whisked in. Finally I folded in self raising flour and enough pink food colouring to get a strong shade.

I poured it into a loaf tin and baked for 50 minutes, then I left it to cool completely.

When it was 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. I made some easy no bake Three Ingredient Leftover Cake Truffles with the leftover cake.

To make the chocolate sponge I creamed together butter and 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 and baked it for 50 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 heart sprinkles.

Now came the moment of truth! Slicing into the Hidden Heart Chocolate Cake I was so happy to see the heart design in the centre.

I thought it looked great and I was really pleased with it. It’s such a cool effect and will certainly provide a romantic surprise for whoever you bake this Hidden Heart Chocolate Cake for!

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Hidden Heart Chocolate Cake

Chocolate cake with a hidden pink heart inside, and chocolate buttercream

Course Dessert

Cuisine British

Keyword Cake

Prep Time 40 minutes

Cook Time 1 hour 40 minutes

Total Time 2 hours 20 minutes

Servings 10

Author thebakingexplorer

Ingredients

For the pink sponge

• 175 g Butter or baking spread
• 175 g Caster sugar
• 3 Eggs large
• 1 tsp Vanilla extract
• 175 g Self raising flour
• Pink food colouring

For the chocolate sponge

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

For the buttercream

• 100 g Butter or baking spread
• 200 g Icing sugar
• 1 tsp Vanilla extract
• 50 g Dark chocolate melted

For decoration

• Heart sprinkles optional

Instructions

1. Pre heat the oven to 180C/160C Fan/350F/Gas Mark 4 and grease and line a 2lb loaf tin

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

3. Add eggs and vanilla extract and whisk in

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

5. Pour the mixture into the loaf tin and bake for around 50 minutes or until a skewer inserted in the centre comes out clean

6. Leave it to cool completely, then cut off the ends of the sponge, then score marks along it the same thickness as your heart shaped cutter

7. Cut the sponge into slices following the scored lines and then use your heart shaped cutter to cut out hearts from each piece

8. Make the chocolate sponge by creaming together the butter and caster sugar
   

9. Add the eggs and milk, and whisk in

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

11. 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
12. Spoon the remaining mixture around and on top of the pink sponge hearts
    

13. Bake for around 50 minutes or until a skewer inserted in the centre comes out clean, allow to cool fully
    

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

15. Spread the buttercream over the sponge and sprinkle on some pink heart sprinkles

16. Slice to reveal the hidden heart design! Store leftovers in an airtight container in a cool place for up to 3 days
    

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

If you like this, check out more of my Cake recipes!

Or check out my Valentine’s Day recipes!

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