3 Eggs large
1 tsp Vanilla extract
175 g Self raising flour
Pink food colouring professional food grade e.g. Sugarflair, Colour Mill or Pro Gel
For the chocolate sponge
175 g Baking spread softened
175 g Caster sugar
3 Eggs large
1 ½ tbsp Milk
150 g Self raising flour
35 g Cocoa powder
½ tsp Baking powder
For the buttercream
100 g Butter softened, unsalted
200 g Icing sugar
1 tsp Vanilla extract
1-2 tbsp Milk
50 g Dark chocolate melted
For decoration
Heart sprinkles optional
Instructions
Pre heat the oven to 160C Fan/180C/350F/Gas Mark 4 and grease and line a 2lb loaf tin
Make the pink sponge first. Mix the baking spread and sugar together for around 3 minutes until fluffy, for the best results use an electric mixer – either handheld or a stand mixer
To continue reading, scroll down and click Next 👇👇
