This was my first time making a cake within a cake! And I think it turned out pretty well. What should I make next? This was a Valentines inspired cake for my favourite guy Simon (who doesn’t like sweets, but still let’s pretend it was for him). It takes a bit of time, but cutting into it was so exciting!
Make sure you have a love heart cookie cutter before starting, it will be much easier!
1. Pre heat the oven to 180C/160C Fan. Grease and line a small loaf tin.
Ingredients
Instructions
2. Make the pink sponge first. Using an electric mixer cream together the butter and caster sugar, until light and fluffy. Add eggs one at a time beating after each addition and vanilla extract. Fold in the sifted gluten free self raising flour. Add enough pink food coloring to get a strong shade.
3. Pour the mixture into the loaf tin and bake for around 40 minutes or until a skewer inserted in the centre comes out clean. Leave to cool in tin.
4. Cut off the ends of the sponge, then score marks along it the same thickness as your heart shaped cutter. Cut the sponge into slices following the scored lines and then use your heart shaped cutter to cut out hearts from each piece.
5. Make the chocolate sponge by creaming together the butter and caster sugar, until light and fluffy. Add the eggs and milk, and beat in. Fold in the sifted self raising flour, baking powder and the cocoa powder.
6. For Assembly: grease and line the loaf tin again. Put some of the chocolate mixture into the bottom of the tin, about 3cm high, and set the heart shaped pink cake into it neatly in a row. Spoon the remaining chocolate mixture around and on top of the pink sponge hearts.
7. Bake for around 45 minutes or until a skewer inserted comes out clean, allow to cool fully.
8. To make the buttercream cream together the icing sugar, vanilla extract and butter. Then add the melted dark chocolate and beat until smooth. Spread the buttercream over the sponge and sprinkle on some pink heart sprinkles
9. Slice to reveal the hidden heart design! Store leftovers in an airtight container in a cool place for up to 3 days
