Hidden Heart Cake
Hidden chocolate heart cake with Jamco banana & strawberry spread
Prep: 1hr
Bake: 1h50
Servings: 10
Ingrédients for the chocolate sponge
© 3 eggs
© 175g self raising flour
© 160g of brown sugar
© 170g unsalted butter
© 3 tbsp cocoa powder
© 90ml milk
© Cinnamon (optional)
© Nutmeg (optional)
© Vanilla extract
Ingrédients for the cake dough
© 3 eggs
© 175g self raising flour
© 160g of brown sugar
© 170g unsalted butter
© 90ml milk
© Cinnamon (optional)
© Nutmeg (optional)
© Vanilla extract
For the filing
© Jamco banana & strawberry spread
For the icing
© 150ml double cream
© 200g dark chocolate, finely chopped
© 80g unsalted butter
Préparation
© Preheat oven. Grease a loaf tin . Mix the butter and the sugar until light and fluffy. Beat the eggs and pour in, a little at a time, mixing after each addition. Sift together flour, cocoa powder, and then fold into the butter mixture. Combine milk, vanilla extract, all the spices, add to the batter and then mix .
© Pour the cake dough into the loaf tin and bake for 40-45 mins or until well risen. Cool for 10 mins in the tin, and then transfer to a wire rack. When cool, cut the cake into 3cm slices. Using a heart cutter, stamp out the hearts.
© Make a second cake mixture: same as the first cake – you won’t have cocoa. 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. Spread some Jamco banana &strawberry on each side of the packed hearts. Add the remaining cake mixture, covering as much of the hearts as possible.
© Bake for 40-45 mins or until well risen. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely.
© For the icing: melt the chocolate, combine and mix the icing sugar into the softened butter. Finally mix in the melted chocolate.
© Serve Voilà and Bon appétit ©