Ingredients:
175 g butter or spread for the pink sponge
Caster sugar, 175 g
three huge eggs
1 tablespoon vanilla extract
175 g Flour that rises on its own
Food coloring in the color pink
To make the chocolate cookie:
175 g Spread or butter
Caster sugar, 175 g
three huge eggs
150 g plain self-rising flour
Cocoa powder (35 g)
12 tsp baking powder
12 tablespoons milk
100g butter _ 200g icing sugar for the buttercream
1 tablespoon vanilla extract
50 g dark chocolate, melted
1 teaspoon of milk
For embellishment:
Sprinkled heart is optional.
Instructions:
Preheat the oven to 160°C Fan/180°C/350°F/Gas Mark 4 and grease and line a 2lb loaf pan with parchment paper.
Prepare the pink sponge first. Mix the butter and sugar together until frothy, preferably with an electric mixer, but you may do it in a bowl with a wooden or silicone spoon.
Whisk in the eggs and vanilla essence.
Whisk in the self-rising flour and enough pink food coloring to make a vibrant color.
Pour the batter into the prepared cake pan and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
Allow it cool completely before cutting the sponge ends and scoring markings along the same thickness as your heart cookie cutter.
Cut the sponge into slices along the suggested lines, then cut out hearts from each piece using your heart cookie cutter.
Construct the chocolate sponge cake. Mix the butter and sugar together until frothy, preferably with an electric mixer, but you may do it in a bowl with a wooden or silicone spoon.
Whisk in the eggs and milk.
Combine self-rising flour, baking powder, and cocoa powder in a mixing bowl.
arrange a small amount of the mixture in the bottom of the mold and carefully arrange the pink heart-shaped cake on top.
Spread the remaining mixture around and on top of the pink sponge hearts, or pipe the cake batter with a piping bag.
Allow to cool entirely after baking for about 50 minutes, or until a knife inserted into the center comes out clean.
To prepare the buttercream, combine the icing sugar, vanilla extract, milk, and butter in a mixing bowl. Then stir in the melted dark chocolate until smooth. If the buttercream is too stiff, a little milk can be added.
Spread or pipe the buttercream onto the sponge and, if desired, sprinkle with heart sprinkles.
To uncover the hidden heart pattern, slice! Leftovers can be stored in an airtight container in a cool place for up to 3 days.
