Ingredients:

  • 170g unsalted butter, softened
  • 150g granulated sugar
  • 3 large eggs, room temperature
  • 210g all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 15ml whole milk
  • 2 tsp pure vanilla extract
  • 1/2 tsp pink or red gel food coloring
  • 200g granulated sugar
  • 125g all-purpose flour
  • 45g dark cocoa powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 large egg
  • 120ml buttermilk
  • 60ml vegetable oil
  • 120ml hot coffee

Instructions:

  1. Preheat your oven to 350°F (175°C). Cream the butter and 150g sugar until pale and aerated. Add 3 eggs one at a time, followed by 210g flour, baking powder, 1/4 tsp salt, milk, vanilla, and gel coloring.
  2. Spread the pink batter into a lined baking sheet at 1 inch thickness. Bake for 18–20 minutes until firm. Cool completely in the freezer for 20 minutes.
  3. Using a small heart cutter, punch out shapes from the cooled pink cake. Stack these hearts tightly together to form a solid horizontal log.
  4. Prepare the outer batter by whisking 200g sugar, 125g flour, cocoa, baking soda, and 1/2 tsp salt. Whisk in 1 egg, buttermilk, and oil, then stir in hot coffee to bloom the cocoa.
  5. Pour a small layer of chocolate batter into a lined 9x5 inch loaf pan. Place the heart log down the center. Pour the remaining chocolate batter over the top to enclose the hearts.
  6. Bake for 45-50 minutes at 350°F. Allow to cool completely on a wire rack before slicing to reveal the hidden heart.