Let’s Bake: Hidden Heart Cake

Jess McGlynnMarch 25, 2014

This was something I attempted in the run up to Valentine’s Day but as with all my baking posts, it has taken me a while to get around to writing a blog post about it.  I think I might be improving though as this one has taken a mere month, rather than a whole year!

With Mother’s Day just around the corner, this cake is perfect to make to show your appreciation and love for your Mummy!

This is a cake which needs to be made in stages.  First stop, is your basic plain loaf cake.

200g self raising flour
175g butter
175g golden caster sugar
1-2 drops of vanilla extract
3 eggs

Preheat oven to 170C.  Line a 900g loaf tin with greaseproof paper.  Beat the sugar and butter until light and creamy and then add the eggs one at a time, beating until well mixed.  Add the vanilla extract and then gradually mix in the flour until you have a smooth batter.  My guide for knowing when batter is the right consistency is when it drops off the spoon with a gentle shake.

If it’s too thick, add milk.  It’s it’s too runny, add flour.

Pour into the tin and bake for 55mins.  Remove from the oven and leave to cool for 15-20 minutes before peeling off the greaseproof paper.  Leave to cool fully on a wire rack.

Whilst you are waiting for the plain loaf to cool, make up the mixture for the chocolate loaf cake.  This uses exactly the same recipe as above but replaces 50g of the self raising flour with cocoa powder.

When your plain loaf has cooled, slice it fairly thickly and use a cookie cutter to cut out heart shapes.

Line your loaf tin with greaseproof paper again and pour a small amount of mixture onto the bottom.  I went slightly wrong here as I used too much mixture, you really only need a tiny amount, just to cover the bottom of the tin.

Place your cut out hearts in a tight line down the centre of the tin.

Pour the remaining mixture over the top and bake in the oven for 55 mins.

As above, allow to cool for 15 or so minutes before removing the greaseproof paper and leave to cool on a wire rack.

Enjoy watching the surprise when you cut into your cake and reveal the hidden heart inside!

As you can see from the below picture, because I had too much mixture on the bottom of my tin, the hearts rose too much towards the top and became distorted.  You really do only need a tiny amount of mixture.

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