This Love Heart Loaf Cake has a luscious chocolate cake with a hidden love heart centre. Chocolate Buttercream, Chocolate Geometric Hearts and freeze-dried strawberries because I am a little obsessed with them at the moment.

I have been so excited to share this recipe with you. I mean just look at it! This is also the first load cake I have shared on my blog and I am so glad I am starting with this one.

If you want to check out some other Valentine’s Day treats why not try my Chocolate & Strawberry Cupcakes.

Geometric Hearts

Okay, so these are completely optional. If you don’t want to make them just skip ahead to the pink love heart cake section.

These geometric hearts have been everywhere recently and these ones I originally seen and feel in love with on Iced Jems Facebook Page. After I seen there post I immediately bough the geometric heart mould, lustre dust and a dusting brush to make them.

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I made the chocolate hearts using dark chocolate. You could make them milk if you or white chocolate, just head down to the alternative section for the instructions.

You can also make these with a cake or cookie centre but I decided to make them solid chocolate to match the chocolate cake.

How do I Temper Chocolate?

I would recommend making these the night before you intend to make the loaf cake to give the chocolate enough time to set.

To make these you need to temper the chocolate first. Don’t worry it isn’t as difficult as it sounds all you need to do is bring a pan of water to a simmer. Break up the chocolate into small chunks and add three quarters of it to the heatproof bowl. Set your bowl over the pan and make sure the water isn’t touching the bottom.

Stir the chocolate continuously until it melts to 48C. Remove the bowl from the heat and stir in the remaining chocolate. Stir the chocolate until it reaches 27C. Place the bowl back onto the pan of simmering water and reheat the chocolate to 31C. Pour the chocolate into your moulds and smooth the tops.

Place in the fridge to set over night. Once the hearts are completely set remove from the moulds and pop them on a flat tray. Dust them with the lustre dust and leave to one side.

Pink Love Heart Loaf Cake

To make the love heart cake I started by lining my loaf tin with butter and parchment paper and leaving o one side. Next, I creamed together the butter and sugar until it was pale and creamy. Then adding in the flour, eggs, vanilla and baking powder and mixing until they are completely incorporated and smooth.

Add in the food colouring gradually. I use Pro Gel. The best way is to add a little food colouring at a time and mix. Repeat this until you reach the desired colour. Pour the mixture into your pre-prepared load tin and bake in the oven until a skewer entered into the centre of the cake comes out clean. Leave to cool completely in the tin.

Once your cake has completely cooled cut off the edges of the sponge, then score marks along the top of the cake the same thickness as your cookie cutter. Cut the sponge into slices following the score lines and then use your heart shaped cutter to cut out hearts from each piece. Place them on a flat baking tray and leave to one side.

Chocolate Cake

To make the chocolate cake first line your load tin with baking parchment and leave to one side.

Just as you did with the previous cake start by creaming together the butter and sugar until light and fluffy. Add in the remaining ingredients and mix until they are completely combined. Now pour some of the mixture into the bottom of your loaf tin around 2-3cm high.

Set your heart shaped pink cake into the centre in a neat row. Leave a small gap around 1cm at the front and back of the loaf tin.

Fill the tin with the rest of the chocolate cake mixture. Ensuring that the love hearts are completely hidden. Remember and fill the gaps at the front and back of the loaf tin with chocolate mixture.

Bake in the oven for the same out of time as your pink cake around 45-50 minutes or until your skewer inserted into the centre comes out clean.

Leave to cool fully in the tin.

Chocolate Buttercream

To make the buttercream, in a heatproof bowl melt the chocolate in the microwave for 20-second bursts stirring in between until it is completely melted.

In a separate bowl mix together the icing sugar and butter until combined. Add in the melted chocolate and mix again.

If the buttercream is too thick add 1tbsp of milk at a time and mix in between each addition until it reaches the desired consistency.

Add the buttercream to your piping bag. I use these piping bags and a 1M Piping Tip.

Putting It All Together

Remove your cake from the loaf tin and pop it onto your serving plate. Pipe the buttercream on top of your cake. I piped it on in horizontal lines but you could do any pattern on top.

Sprinkles over your freeze-dried strawberries or sprinkles and finish with geometric hearts.

Alternatives

To make white or milk chocolate hearts is exactly the same as making dark chocolate hearts only the temperatures are slightly different. Break up the chocolate into small chunks and add three quarters of it to the heatproof bowl. Set your bowl over the pan and make sure the water isn’t touching the bottom.

Stir the chocolate continuously until it melts to 40C. Remove the bowl from the heat and stir in the remaining chocolate. Stir the chocolate until it reaches 27C. Place the bowl back onto the pan of simmering water and reheat the chocolate to 29C. Pour the chocolate into your moulds and smooth the tops.

To make cake or cookie geometric hearts you want to start by tempering your chocolate as above now place a small amount of chocolate in the moulds until they are thinly coated with chocolate. Pop the in the fridge until set. Once the first layer has set re-temper your chocolate add a second coat again pop that in the fridge to set.

Add in your leftover cake batter and re-temper your chocolate for a final time. Smooth the chocolate over the top of your cake mixture and again pop in the fridge to set. Remove from the fridge and decorate.

Equipment

Heart mould

Lustre Dust

Dusting Brush

Thermometer

Loaf tin

Scales

Mixing bowl

Spatula

Food Colouring

Piping tip

Piping bag

I earn a small amount of money if you buy any of these products. You will not be charged anything extra for this. Thank you for supporting A Spoonful of Vanilla.

Pin it For Later!

Love Heart Loaf Cake

Sarah Mark
This Love Heart Loaf Cake has a luscious chocolate cake with a hidden love heart centre. Chocolate Buttercream, Chocolate Geometric Hearts and freeze-dried strawberries because I am a little obsessed with them at the moment.
5 from 4 votes
Prep Time 2 hrs
Cook Time 1 hr 20 mins
Decorating Time 45 mins

Ingredients
  

For the Geometric Hearts

  • 400 g Dark Chocolate
  • Edible Colour Lustre Dust

For the Pink Love Heart Cake

  • 200 g Unsalted Butter or Stork
  • 200 g Caster Sugar
  • 200 g Self-Raising Flour
  • 4 Large Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • Pink Food Colouring

For the Chocolate Loaf Cake

  • 200 g Unsalted Butter or Stork
  • 200 g Caster Sugar
  • 175 g Self-Raising Flour
  • 25 g Cocoa Powder
  • 4 Large Eggs
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • 30 ml Whole Milk

For the Buttercream

  • 200 g Dark Chocolate
  • 300 g Icing Sugar
  • 150 g Unsalted Butter
  • 1-3 tbsp Whole Milk

For Decoration

  • Freeze Dried Strawberries or Sprinkles

Instructions
 

To Make the Geometric Hearts (optional)

  • Make this the night before the loaf cake as it will need to set in the fridge.
  • Bring a pan of water to a simmer. Break the chocolate up into small chunks and add three quarters of it to a heat proof bowl.
  • Set the bowl over the pan, make sure the water isn’t touching the bottom of the bowl. Stir the chocolate continuously until it melts to 55C.
  • Remove the bowl from the heat and add in the remaining chocolate. Stir the chocolate until it melts and reaches 27C.
  • Place the bowl back onto the pan of simmering water. Reheat the chocolate to 31C.
  • Pour the chocolate into your moulds and smooth the tops.
  • Place in the fridge to set overnight.
  • Once the chocolate has set, remove from the moulds and dust with edible lustre dust. Place them on a flat baking tray and leave to one side.

To Make the Love Heart Cake

  • Preheat the oven to 180C (160Fan) and line a loaf tin with parchment paper. Leave to one side.
  • In a bowl mix together the butter and sugar until pale and creamy. Add in the flour, eggs, vanilla extract and baking powder and mix again until combined.
  • Add the pink food colouring a little at a time. Mix in between each addition until you reach the desired colour.
  • Pour the mixture into your loaf tin and bake in the oven for 45-50 minutes or until golden brown.
  • Remove from the oven and leave to cool completely.
  • Cut off the ends of the sponge, then score marks along the top of the cake the same thickness as your heart cutter.
  • Cut the sponge into slices following the score lines and then use your heart shaped cutter to cut out hearts from each piece. Put them on a flat baking tray and leave to one side.

To Make the Chocolate Loaf Cake

  • Preheat the oven to 180C (160CFan) and line a loaf tin with baking parchment. Leave to one side.
  • In a bowl mix together the butter and sugar until pale and fluffy. Add in the flour, cocoa powder, eggs, vanilla extract, baking powder and milk and mix again until combined.
  • Pour some of the mixture into the bottom of your loaf tin around 2-3 cm high.
  • Set your heart shaped pink cake into the centre in a neat row. Leave a small gap around 1cm at the front and back of the loaf tin.
  • Fill the tin with the rest of the chocolate cake mixture. Ensuring that the love hearts are completely hidden. Remember and fill in the gaps at the front and back of the loaf tin with chocolate mixture.
  • Bake in the oven for 45-50minutes or until a skewer inserted into the centre comes out clean.
  • Leave to cool fully in the tin.

To Make the Buttercream

  • While the cake is cooling make the buttercream.
  • In a heatproof bowl melt the chocolate in the microwave in 20-second bursts stirring in between until it is completely melted and smooth. Leave to one side.
  • In a bowl mix together the icing sugar and butter until it is combined. Add in the melted chocolate and mix again.
  • If the buttercream is too thick add 1tbsp of milk at a time and mix in between each addition until it reaches the desired consistency.
  • Put your buttercream into a piping bag.

To Decorate

  • Remove your loaf cake from the tin and place it on your serving plate. Pipe the buttercream over the top of the cake.
  • Place the on top of the cake. Finish with some sprinkles or freeze dried strawberries and then add your geometric hearts.
  • Cut into the loaf to reveal the hidden love heart.

22 Comments

  • Caroline

    31 January 2021 at 4:23 pm

    5 stars
    Omg, I love this! It’s so cool, I am definitely going to try that out. I’ve bookmarked this for next week 🙂 xx

    1. aspoonfulofvanilla

      11 February 2021 at 10:23 pm

      Thank you! I hope you enjoyed it! x

  • Mehsi

    31 January 2021 at 7:05 pm

    OMG! OK, this is just too cute of a cake to eat, and those chocolates too pretty. But I would love to try making it, I can surprise my hubby with it. Though, I guess it will happen once Corona is over as he is working downstairs in the kitchen and it wouldn’t be surprise then. XD

    1. aspoonfulofvanilla

      11 February 2021 at 10:29 pm

      Ah what a great post covid treat!

  • The Zambian Plain Jane

    31 January 2021 at 7:16 pm

    I can’t wait to try these out! Absolutely beautiful

    1. aspoonfulofvanilla

      11 February 2021 at 10:29 pm

      Thank you! I hope you enjoy!

  • Lucy

    31 January 2021 at 7:17 pm

    This loaf cake looks delicious! The heart in the middle is such a cute idea! x

    Lucy | http://www.lucymary.co.uk

    1. aspoonfulofvanilla

      11 February 2021 at 10:29 pm

      Thank you! It is super cute isn’t it and it is surprisingly easy to make.

  • Tiffany McCullough – Metaphysical Mama

    1 February 2021 at 1:32 am

    This looks amazing! I think it may be a little out my league, but I might try it out anyway. Thanks for sharing!

    1. aspoonfulofvanilla

      11 February 2021 at 10:30 pm

      You should 100% try it! It is so much easier than it looks to make!

  • Cristina Rosano

    1 February 2021 at 10:24 am

    I absolutely love this! it looks delicious and such a tasty treat for Valentine’s day! I always wanted to try and to a cake with a different centre, but always thought it would be too far out of my skills. And the hearts on top are just too cute to pass! Thank you so much for sharing x

    1. aspoonfulofvanilla

      11 February 2021 at 10:32 pm

      Thank you! You should definitely give it a go it isn’t as hard as it looks.

  • Merry Sari

    1 February 2021 at 11:23 am

    5 stars
    So lovely! I love chocolate so much and adding a heart inside it would be perfect for Valentine! Thank you for sharing this loveable recipe. I pinned this x

    1. aspoonfulofvanilla

      11 February 2021 at 10:34 pm

      Thank you!

  • Jenny in Neverland

    1 February 2021 at 1:47 pm

    5 stars
    This is bloody amazing! How did you get that heart inside so perfectly! The chocolate on top looks amazing. I thought they were just decoration at first. This belongs in a bakery window!

    1. aspoonfulofvanilla

      11 February 2021 at 10:37 pm

      Ahh thank you so much lovely! It is so much easier than it looks to get the heart in the centre.

  • Jenna Buege

    1 February 2021 at 7:29 pm

    Adorable! Looks delicious too

    1. aspoonfulofvanilla

      11 February 2021 at 10:42 pm

      Thank you!

  • Heidi

    2 February 2021 at 5:48 am

    I love how festive these are! The geometric hearts are everywhere right now and they are so cool. I would love to try and make them. I have always wanted to try baking a shape into a cake; I will have to try this method! Thank you for sharing your recipe! 🙂

    1. aspoonfulofvanilla

      11 February 2021 at 10:43 pm

      Thank you! The heart in the centre of the cake really isn’t as difficult as it looks and the geometric hearts are so effective.

  • Nic | Nic’s Adventures & Bakes

    4 February 2021 at 10:43 am

    5 stars
    Thanks for sharing, this cake looks amazing 🙂

    1. aspoonfulofvanilla

      11 February 2021 at 11:03 pm

      Thank you!

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