I made this cake for my Mum’s birthday after being inspired by @gfblogger’s hidden heart cake! I’ve used a more basic sponge recipe for my sponges and, although I originally used natural pink food colouring for the vanilla sponge, it magically disappeared during the baking process but the flavour and effect were still great!
Ingredients
For the vanilla heart-shaped sponge I used: 95g Caster Sugar, 95g Margarine, 95g Gluten-Free Self-Raising Flour, 1 tsp Xantham Gum, 1 tsp Vanilla Extract and 2 Eggs.
For the chocolate sponge I used: 145g Caster Sugar, 145g Margarine, 130g Gluten-Free Self-Raising Flour, 15g Cocoa Powder, 1 1/2tsp Xantham Gum, 1 1/2tsp Vanilla Extract and 3 Eggs.
For the icing I used: 100g Margarine, 170g Icing Sugar and 10g Cocoa Powder.
Method
To make the heart-shaped sponge, mix the sugar and margarine together.
Then add the eggs and then the flour, xantham gum and vanilla extract.
Pour into a lined, square baking tin and put in the oven for 20 minutes at 180 degrees Celcius.
Take out of the oven and wait to cool on rack before cutting the hearts.
Use a heart-shaped cutter to cut as many sponge hearts out as possible.
To make the chocolate sponge, mix the sugar and margarine together.
Then add the eggs and then the flour, cocoa powder, xantham gum and vanilla extract.
Pour in a third of the mixture to the bottom of a lined loaf tin.
Line up your vanilla sponge hearts in the centre of the mix.
Pour the rest of the chocolate cake mixture on top of and to the sides of the tin, making sure not to move the heart formation.
Bake in the oven for 45 minutes at 180 degrees Celcius.
Make the chocolate buttercream with the above ingredients and pipe onto the cake, adding strawberries to finish!
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