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Valentines Hidden Heart Cake

27 Jan

Black Forest Hidden Heart Loaf Cake!

Black Forest Hidden Heart Loaf Cake!

After the success of my Battenberg with the hidden Union Jack inside  I thought it would be fun to make a hidden heart cake for Valentines Day. I found some amazing Cherry Essence and used Black Forest Gateau as the flavour inspiration. There are a few hidden heart cake recipes on the web, but here’s how I made my Black Forest Valentines Hidden Heart Loaf Cake (now that’s a mouthfull!!)

January Recipe: Valentines Hidden Heart Loaf Cake

First pre-heat the oven to 180ºC and grease & line a 1lb loaf tin (to ensure neat corners, lightly grease the tin then cross over two strips of measured baking parchment)

You need to make two sponges, one red & one chocolate. Each Sponge will be a three egg recipe – this is the easiest cake recipe ever! You weigh the whole eggs and that weight is the weight you need for all the other ingredients.

Cake One: Mix together using an electric whisk or mixer: Butter (or cooking margarine) and Caster Sugar

Add your Eggs one at a time, beating each one in fully before adding the next

Add a few drops of Red or Pink Food Colouring & Cherry Essence (I use red colouring paste to get a bright pink colour)

AN IMPORTANT NOTE ABOUT FOOD COLOURING: As a general rule pastes and gels are better than liquid colourings. Make sure you start with a little and gradually as you can always add but you can’t take away! Make sure you have a definite colour that you are happy with before you bake.

Gently stir in Self-raising Flour

Bake in the oven for approx 20 minutes or until an inserted skewer comes out clean. Then leave for 10 minutes before removing from the tin and cooling completely – then put it in the fridge for half an hour to firm up.

When the cake is completely cold & firm, stand it on it’s end and carefully draw your heart shaped cookie cutter down the length of the sponge. You can cut the cake into smaller sections if it makes it easier. When you have done this it is time to prepare Cake Two:

heart cake cutting heart cake cut through

Cake Two:

Re-line your loaf tin with parchment paper as before

Mix together using an electric whisk or mixer: Butter (or cooking margarine) and Caster Sugar

Add your Eggs one at a time, beating each one in fully before adding the next

Gently stir in Self-raising Flour & Cocoa Powder you need to substitute 25g of the weight for Cocoa Powder

Pour about 1/4 – 1/3 of the mixture into the lined tin then carefully place the heart cut out sponge lengthwise. Cover with the remaining mixture.

Bake in the oven for approx 20 minutes or until an inserted skewer come out clean. Then leave for 10 minutes in the tin before turning out. Dust with icing sugar or drizzle with pink coloured water icing.

Wait for your loved ones to be watching before you amaze then by cutting the first slice!

You could of course use Raspberry or Strawberry Essence instead of Cherry & bake with a lemon sponge – not substituting any flour for cocoa, and adding Vanilla Essence & Lemon Zest

hidden heart hidden heart cake

TIP: Turn your pink cake cut-offs into Truffle Pops!

Just crumble up and mix with enough buttercream (icing sugar & butter beaten together) to bind it together, then shape into balls. Refrigerate for an hour before covering in melted chocolate. You can make these into traditional cake pops too, my favourite Valentines themed ones are dipped in pink chocolate melt (which you can buy in Lakeland) & covered in sprinkles with a Love Heart attached.

making cake popstruffle ball cake pops

Love Heart Cake Pops

Love Heart Cake Pops

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2 Comments

Posted by on January 27, 2014 in Recipes

 

Tags: , , , , , , , , , ,

2 responses to “Valentines Hidden Heart Cake

  1. sophiebowns

    January 27, 2014 at 3:07 pm

    This is so pretty.

     
  2. Charisma

    January 28, 2014 at 1:47 pm

    That is adorable! I love the pink on the chocolate

     

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