Ingredients (makes 1 Loaf size cake)

• FOR THE HEART PART OF THE CAKE
• 1 Egg
• 63g Butter, softened
• 1/2 cup Sugar
• 1 cup SR flour, sifted
• 1/3 cup Milk
• 1/2 tsp Vanilla essence
• Pink food colouring
• FOR THE CHOCOLATE CAKE
• 2 Eggs
• 125g Butter, softened
• 3/4 cup Sugar
• 2 cups SR flour, sifted
• 2/3 cup Milk
• 3 TBS Cocoa powder, sifted
• 1 tsp Vanilla essence
• Icing sugar do decorate the finished cake

Method

1. To make the heart part; combine the egg, butter, sugar, flour, milk, vanilla and food colouring (to your desired colour) together in a small bowl using an electric mixer on low. Once all combined, beat on high for 3 minutes.
2. Line a small slice tin with baking paper and pour the cake into the tin to make a thin layer. Bake in a 180 degree oven for approximately 7-10 minutes or until a toothpick inserted comes out clean. It wont take long to cook because it’s so thin, so keep an eye on it
3. Once cooked, remove from oven and allow to cool down completely. When it’s cooled, using a small heart shaped cutter, cut enough hearts from it to reach the length of a loaf tin. Set aside.
4. To make the chocolate part of the cake, mix all the remaining ingredients) together in a small bowl using an electric mixer on low. Once all combined, beat on high for 3 minutes.
5. Pour 1/3 of the mix into a lined loaf tin, then carefully stand the hearts up in a line the length of the tin. This part is tricky, and while you can do it yourself, it helps if someone is around to help you put them in.
6. Pour the remaining chocolate cake mix carefully over the top of the hearts covering them completely.
7. Bake in a moderate oven for between 45-60 minutes or until a skewer comes out clean. When cooked, remove from the oven and allow to cool in the tin for 5 minutes. Remove from the pan and finish cooling on a wire rack

Notes

Store in an air tight container for up to 4 days. Can be frozen if wrapped well