28ml bottle red food colourings or ½ tsp red food colouring gel
For the icing
100ml double cream
200g dark chocolate, finely chopped
50g unsalted butter
pink sprinkles (optional)
Prep:50 minsCook:2 hrs, 20 minsplus cooling
Cuts into 8-10 slices
oven to 160C/140C fan/gas 3. Grease a 900g loaf tin and line with a
long strip of baking parchment. Cream 175g butter and 175g sugar until
light and fluffy. Beat 3 of the eggs and pour in, a little at a time,
mixing after each addition. Sift together 140g flour, 1⁄2 tsp baking
powder and the cocoa, then fold into the butter mixture along with the
almonds. Combine 100ml milk, 11⁄2 tsp vanilla and all the food colouring
and add to the batter, then mix until evenly coloured.
into the prepared loaf tin and bake for 1 hr 10 mins until a skewer
comes out clean. Cool for 10 mins in the tin, then transfer to a wire
rack. When cool, cut the cake into 4cm slices. Using a 5cm cutter, stamp
out the hearts (save any remaining cake for another treat).
step 1 to make a second cake mixture – you won’t have cocoa or food
colour in this batch. 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. Spoon over the remaining cake mixture, covering as much of the
hearts as possible. bake for 1 hr or until a skewer comes out clean.
Cool for 10 mins in the tin, then transfer to a wire rack to cool
the icing, gently heat all the ingredients over a low heat until
combined. Leave to cool, then chill until needed. Spread over the cooled
cake and decorate with the sprinkles, if using. Will keep for 3 days
stored in a cake tin.