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–+ servings
Chocolate Loaf Cake

Decadent Chocolate Loaf Cake with a Hidden Heart Surprise

This delightful Chocolate Loaf Cake features a hidden heart surprise, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Cooling Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pink Sponge
  • 150 g Baking Spread Softened for creaming; substitute with unsalted butter if needed.
  • 200 g Caster Sugar Can be replaced with granulated sugar.
  • 3 large Eggs Acts as a binder and adds richness.
  • 1 tsp Vanilla Extract Opt for pure vanilla extract for better taste.
  • 200 g Self-Raising Flour Can substitute with plain flour + 2 tsp baking powder.
  • 1 tbsp Pink Food Colouring Use professional-grade gel colors for best results.
For the Chocolate Sponge
  • 200 ml Milk Dairy-free milk can be used for a dairy-free version.
  • 75 g Cocoa Powder Important for the chocolate flavor.
  • 1 tsp Baking Powder Necessary if using plain flour.
For the Buttercream
  • 200 g Unsalted Butter Needs to be softened.
  • 300 g Icing Sugar Can use powdered sugar as an alternative.
  • 100 g Dark Chocolate Ensure it is dairy-free for a dairy-free version.
For Decoration
  • 50 g Heart Sprinkles Optional for decoration.

Equipment

  • 2lb loaf tin
  • Mixing bowls
  • cookie cutter
  • Electric Mixer

Method
 

Preparation
  1. Preheat your oven to 160C Fan/180C/350F/Gas Mark 4. Grease a 2lb loaf tin thoroughly and line with parchment paper.
Making the Pink Sponge
  1. Cream together the softened baking spread and caster sugar until light and fluffy, around 3–5 minutes. Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. Gradually fold in the self-raising flour and pink food coloring until smooth. Pour into the prepared tin and bake for 50 minutes.
Making the Chocolate Sponge
  1. In another bowl, cream together the baking spread and sugar until fluffy. Incorporate the eggs, and then the milk, mixing until combined. Fold in the cocoa powder, baking powder, and remaining flour until smooth.
Layering and Baking
  1. Once the pink sponge has cooled slightly, create heart shapes using a cookie cutter. Pour a layer of the chocolate sponge batter into the prepared tin, place the heart-shaped pink sponge pieces in a row, then cover with the remaining chocolate batter. Bake for an additional 50 minutes.
Preparing Buttercream
  1. Beat the softened unsalted butter until creamy. Gradually add the icing sugar, mixing continuously. Once combined, add vanilla and a splash of milk, then fold in melted dark chocolate.
Assembling and Decorating
  1. Allow the cake to cool for 10 minutes before transferring to a wire rack. Spread the buttercream over the top and add heart-shaped decorations.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 200mgFiber: 3gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 40mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for even mixing. Use quality gel colors for vibrant results and stick to the recommended tin size for best outcomes.

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