Hidden heart loaf cake recipe
Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper.To make the pink sponge, cream together the butter and caster sugar until light and fluffy in a large mixing bowl using an electric hand mixer. Gradually add the eggs and vanilla extract while whisking. Mix until well combined.Mix in the gluten-free self-raising flour, xanthan gum and gluten-free baking powder, followed by enough pink food colouring gel to make a bright pink batter.Spoon the mixture into the loaf tin ensuring it's even.Bake for around 45–50 minutes until golden and cooked through. To check it's ready, slide a skewer into the sponge – if it comes out clean then it's done.Leave to cool in the tin briefly before turning it out onto a cooling rack.Once fully cool, cut a thin slice off each of the two ends of the cake to reveal the bright pink sponge. Use a heart shaped cookie cutter to measure and cut the cake into slices the same thickness as the cutter. Then use the cutter on each slice to make pink heart shaped sponges (keep the offcuts as they can be used for decoration later). Put to one side while making the chocolate sponge.To make the chocolate sponge, ensure the oven is preheated once more to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper again.Cream together the butter and caster sugar until light and fluffy in a large mixing bowl, using an electric hand mixer. Gradually add the eggs, mixing until combined.Mix in the gluten-free self-raising flour, xanthan gum, gluten-free baking powder and cocoa powder.Spoon 2–3 tablespoons of the cake mixture into the prepared tin and spread to cover the base. Then place the pink sponge hearts standing up in a line down the centre of the tin and carefully spoon the rest of the chocolate mixture around the hearts so they are covered. Bake for around 45–50 minutes until cooked through. Insert a skewer again to check that it's ready. Leave to cool in the tin briefly before turning it out onto a cooling rack.While it cools, make the icing. Melt the dark chocolate carefully in the microwave or in a bowl set over a pan of gently simmering water. Once it's melted, let it cool a little. Beat the butter until light and fluffy in a medium-sized bowl with an electric whisk or in a stand mixer, then add the icing sugar gradually followed by the cocoa powder. Once fully combined, mix through the melted dark chocolate.Spread the chocolate icing all over the top of the cake and finish with some of the offcuts of pink sponge crumbled up and extra chocolate sprinkles. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper. To make the pink sponge, cream together the butter and caster sugar until light and fluffy in a large mixing bowl using an electric hand mixer. Gradually add the eggs and vanilla extract while whisking. Mix until well combined. To make the pink sponge, cream together the butter and caster sugar until light and fluffy in a large mixing bowl using an electric hand mixer. Gradually add the eggs and vanilla extract while whisking. Mix until well combined. Mix in the gluten-free self-raising flour, xanthan gum and gluten-free baking powder, followed by enough pink food colouring gel to make a bright pink batter. Mix in the gluten-free self-raising flour, xanthan gum and gluten-free baking powder, followed by enough pink food colouring gel to make a bright pink batter. Spoon the mixture into the loaf tin ensuring it's even. Spoon the mixture into the loaf tin ensuring it's even. Bake for around 45–50 minutes until golden and cooked through. To check it's ready, slide a skewer into the sponge – if it comes out clean then it's done. Bake for around 45–50 minutes until golden and cooked through. To check it's ready, slide a skewer into the sponge – if it comes out clean then it's done. Leave to cool in the tin briefly before turning it out onto a cooling rack. Leave to cool in the tin briefly before turning it out onto a cooling rack. Once fully cool, cut a thin slice off each of the two ends of the cake to reveal the bright pink sponge. Once fully cool, cut a thin slice off each of the two ends of the cake to reveal the bright pink sponge. Use a heart shaped cookie cutter to measure and cut the cake into slices the same thickness as the cutter. Then use the cutter on each slice to make pink heart shaped sponges (keep the offcuts as they can be used for decoration later). Put to one side while making the chocolate sponge. Use a heart shaped cookie cutter to measure and cut the cake into slices the same thickness as the cutter. Then use the cutter on each slice to make pink heart shaped sponges (keep the offcuts as they can be used for decoration later). Put to one side while making the chocolate sponge. To make the chocolate sponge, ensure the oven is preheated once more to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper again. To make the chocolate sponge, ensure the oven is preheated once more to 180C/160C Fan/Gas 4 and grease and line a 900g/2lb loaf tin with non-stick baking paper again. Cream together the butter and caster sugar until light and fluffy in a large mixing bowl, using an electric hand mixer. Gradually add the eggs, mixing until combined. Cream together the butter and caster sugar until light and fluffy in a large mixing bowl, using an electric hand mixer. Gradually add the eggs, mixing until combined. Mix in the gluten-free self-raising flour, xanthan gum, gluten-free baking powder and cocoa powder. Mix in the gluten-free self-raising flour, xanthan gum, gluten-free baking powder and cocoa powder. Spoon 2–3 tablespoons of the cake mixture into the prepared tin and spread to cover the base. Then place the pink sponge hearts standing up in a line down the centre of the tin and carefully spoon the rest of the chocolate mixture around the hearts so they are covered. Spoon 2–3 tablespoons of the cake mixture into the prepared tin and spread to cover the base. Then place the pink sponge hearts standing up in a line down the centre of the tin and carefully spoon the rest of the chocolate mixture around the hearts so they are covered. Bake for around 45–50 minutes until cooked through. Insert a skewer again to check that it's ready. Bake for around 45–50 minutes until cooked through. Insert a skewer again to check that it's ready. Leave to cool in the tin briefly before turning it out onto a cooling rack. Leave to cool in the tin briefly before turning it out onto a cooling rack. While it cools, make the icing. Melt the dark chocolate carefully in the microwave or in a bowl set over a pan of gently simmering water. Once it's melted, let it cool a little. While it cools, make the icing. Melt the dark chocolate carefully in the microwave or in a bowl set over a pan of gently simmering water. Once it's melted, let it cool a little. Beat the butter until light and fluffy in a medium-sized bowl with an electric whisk or in a stand mixer, then add the icing sugar gradually followed by the cocoa powder. Once fully combined, mix through the melted dark chocolate. Beat the butter until light and fluffy in a medium-sized bowl with an electric whisk or in a stand mixer, then add the icing sugar gradually followed by the cocoa powder. Once fully combined, mix through the melted dark chocolate. Spread the chocolate icing all over the top of the cake and finish with some of the offcuts of pink sponge crumbled up and extra chocolate sprinkles. Spread the chocolate icing all over the top of the cake and finish with some of the offcuts of pink sponge crumbled up and extra chocolate sprinkles.