Add eggs and vanilla extract and mix in
Gently fold or whisk in the self raising flour, and enough pink food colouring to get a strong shade
Pour the mixture into the loaf tin and bake for around 50 minutes or until a skewer inserted in the centre comes out clean
Leave it to cool completely, cut off the thinner ends of the sponge, then score marks along the top of the cake 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 of cake. Set aside
Make the chocolate sponge. Mix the baking and sugar together for around 3 minutes until fluffy, for the best results use an electric mixer – either handheld or a stand mixer
Add the eggs and milk, and mix in
Gently fold or whisk in the self raising flour, baking powder and the cocoa powder
Put about 2 tbsp of the mixture into the bottom of the tin and smooth it out, set the heart shaped pink cake cut outs into it neatly in a row
Spoon the remaining mixture around and on top of the pink sponge hearts, or you can pipe the cake batter in using a piping bag. Make sure to fully enclose the pink cake with the chocolate cake batter
Bake for around 50 minutes or until a skewer inserted in the centre comes out clean, allow to cool fully
To make the buttercream, mix the butter on it’s own for a couple of minutes, then add the icing sugar, vanilla extract and milk. Mix until combined. Then add the melted dark chocolate and mix until smooth. For best results use a stand mixer with the paddle attachment or a handheld electric mixer. If the
buttercream is too stiff then you can add a little more milk
Spread or pipe the buttercream over the sponge and sprinkle on some heart sprinkles too if you like
Slice to reveal the hidden heart design! Store leftovers in an airtight container in a cool place for up to 3 days
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