Hidden Heart Cake

Hidden chocolate heart cake with Jamco banana & strawberry spread

Prep: 1hr

Bake: 1h50

Servings: 10

Ingrédients for the chocolate sponge

© 3 eggs

© 175g self-raising flour

© 160g of brown sugar

© 170g unsalted butter

© 3 tbsp cocoa powder

© 90ml milk

© Cinnamon (optional)

© Nutmeg (optional)

© Vanilla extract

Ingrédients for the cake dough

© 3 eggs

© 175g self-raising flour

© 160g of brown sugar

© 170g unsalted butter

© 90ml milk

© Cinnamon (optional)

© Nutmeg (optional)

© Vanilla extract

For the filling

© Jamco banana & strawberry spread

For the icing

© 150ml double cream

© 200g dark chocolate, finely chopped

© 80g unsalted butter

Préparation

© Preheat oven. Grease a loaf tin. Mix the butter and the sugar until light and fluffy. Beat the eggs and pour in, a little at a time, mixing after each addition. Sift together flour, and cocoa powder, and then fold into the butter mixture. Combine milk, vanilla extract, all the spices, add to the batter, and then mix.

© Pour the cake dough into the loaf tin and bake for 40-45 mins or until well risen. Cool for 10 mins in the tin, and then transfer to a wire rack. When cool, cut the cake into 3cm slices. Using a heart cutter, stamp out the hearts.

© Make a second cake mixture: same as the first cake – you won’t have cocoa. Pour 3⁄4 of the mixture into the prepared loaf tin. Push the bottoms of the hearts into the batter in a tightly packed row. Spread some Jamco banana &strawberry on each side of the packed hearts. Add the remaining cake mixture, covering as much of the hearts as possible.

© Bake for 40-45 mins or until well risen. Cool for 10 mins in the tin, then transfer to a wire rack to cool completely.

© For the icing: melt the chocolate, combine, and mix the icing sugar into the softened butter. Finally, mix in the melted chocolate.

© Serve Voilà and Bon appétit ©