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Hidden Heart Valentine’s Cake
Hidden Heart Valentine’s Cake is a modern British recipe for a classic Valentine's day cake with a secnd red velvet cake cut into heart shapes baked inside. The full recipe is presented here and I hope you enjoy this classic British version of: Hidden Heart Valentine’s Cake.
prep time
30 minutes
cook time
140 minutes
Total Time:
170 minutes
Additional Time:
(+cooling)
Serves:
10
Rating: 
Tags : Baking RecipesCake RecipesBritish Recipes
Here’s a tasty vanilla and chocolate loaf cake for Valentine’s day that conceals a secret --- a red velvet heart running through the centre so that each slice has a heart within it. This cake involves a bit of effort as the red velvet cake is baked first, the hearts are stamped out and then inserted into the batter for the vanilla cake before that is baked.
Ingredients:
For the cakes:
2 x 175g (7/8 cup) unsalted butter, softened
2 x 175g (7/8 cup) golden caster sugar
6 large eggs
2 x 140g (1 1/6 cups) self-raising flour, sifted
2 x ½ tsp baking powder
3 tbsp cocoa powder
2 x 85g (1 cup) ground almonds
2 x 100ml (2/5 cup) milk
3 tsp vanilla extract
Red food colouring
For the Chocolate icing:
100ml (2/5 cup) double cream
200g (1 ½ cups) dark chocolate, finely chopped or grated
50g (1/4 cup) unsalted butter
pink sprinkles (optional)
Method:
Cream together 175g (7/8 cup) butter and 175g (7/8 cup) sugar in a bowl until light and fluffy. Beat together 3 of the eggs and pour into the creamed butter, a little at a time, mixing thoroughly to combine after each addition. Sift together 140g (1 1/6 cups) flour, 1⁄2 tsp baking powder and the cocoa, then fold into the butter mixture along with the almonds. Combine 100ml (2/5 cup) milk, 1 1⁄2 tsp vanilla extract and all the food colouring and add to the batter, then mix until evenly coloured.
Pour into a greased and lined 900g (2lb) loaf tin then transfer to an oven pre-heated to 160°C (140°C fan/320°F/gas mark 3) and bake for 70 mins, or until a skewer comes out clean. Set aside to cool for 10 mins in the tin, then transfer to a wire rack. When cool, cut the cake into 4cm (1 ½ in) slices. Using a 5cm (2 in) cutter, stamp out the hearts (save any remaining cake for another treat).
Repeat step 1 to make a second cake mixture – remember this one is white, so you won’t have cocoa or food colour in this batch. Pour 3⁄4 of the mixture into the prepared loaf tin. Push the bottoms of the hearts into the batter in a tightly packed row along the length of the centre of the cake. Spoon over the remaining cake mixture, covering as much of the hearts as possible. Transfer to an oven pre-heated to 160°C (140°C fan/320°F/gas mark 3) and bake for 1 hr or until a skewer comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
For the icing, gently heat all the ingredients over a low heat until combined. Leave to cool, then chill until needed. Spread over the cooled cake and decorate with the sprinkles, if using.
If stored in an air-tight cake tin, this will keep for up to 3 days so it can be prepared ahead of time.
