This hidden heart cake is not just impressive for Valentine's Day but any celebration. It's super simple to make and you can mix flavours and shapes once you know how. Drizzled with melted chocolate and with a fluffy sponge, everyone will want a slice!
Prep time: approx 1 hour
Freezer time: 3 hours or overnight
Bake time: 15 - 20 mins and .20 - 25 mins
Total time: 4.5 hours
Equipment: heart cookie cutter, bundt cake tin
For the red velvet hearts
150g Risen Super White Spelt Flour
140g caster sugar
50g unsalted butter, cubed
1 tbsp cocoa powder
1 large egg
50ml vegetable oil
1 tsp white wine vinegar
1 tsp bicarbonate of soda
1/2 tube of red food colouring
1 tsp vanilla extract
For the vanilla cake
320g Risen Super White Spelt Flour
250g golden caster sugar
250g salted butter, cubed
5 large eggs
100g greek yogurt
3 tbsp milk
1 tsp vanilla essence
For the icing
400g white chocolate
1 tsp pink food colouring
Make the red velvet cake a few hours before as it needs to be frozen.
Preheat the oven to 180C and line a cake tray with parchment paper.
Using a stand mixer, beat together the butter and sugar until light and fluffy, then beat in the egg, vanilla, buttermilk, oil and vinegar until combined.
Gradually mix the flour into the mixture until fully combined. Add the red food colouring until you have a deep red mix.
Pour the cake batter into a square cake tin. The depth should be 3cm deep as the hearts will need to be that thick. Bake for 15 - 20 mins.
Cool on a wire rack, remove from the tin and using a heart cookie cutter, cut out 12 hearts. Pop them in a bag and put them in the freezer for 3 hours or overnight.
Next, make the vanilla cake batter. Using a standmixer, beat the butter, sugar, vanilla together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next.
Beat in the yogurt and then add the flour, folding it in slowly, followed by the milk.
Grease the bundt tin with an oil spray or melted butter. Take the frozen hearts out of the freezer and place them upside-down all around the tin.
Pour the vanilla cake batter over the frozen hearts, filling up the bundt tin. Bake for 20 - 25 minutes until golden at the edges.
Leave to cool and then overturn and remove from the tin.
Melt the white chocolate in a bowl over heat and drizzle half over the top. Add pink food colouring to the remaining chocolate and drizzle over too. Decorate with red velvet dusting, edible glitter or anything that takes your fancy.