Surprise hearts inside chocolate cake - For the love of baking!

I did this cake as a part of Fondbites - Bake Along group in facebook. 

With Valentine's day round the corner, I wanted to try something special and when this recipe came along my way, I immediately tried it!!

The original recipe used eggs. I have tried an eggless version and wanted a dash of pink in my cake, hence made cute vanilla-strawberry marble hearts for the surprise center. It is a double process of baking but not difficult at all. Try it out and surprise your near and dear ones, in this season of Love!

With this method, we can vary the flavor combinations according to our choice. A chocolate cake with red-velvet heart, Chocolate cake with vanilla heart or vice-versa and sky is limit for the combinations!!

Wishing you all a very sweet and lovable Valentine's Day!

Recipe source: Fondbites and My Food Lab

For mini hearts cake: (Makes one thin layered 8" square cake)

• Flour - 100g
• Corn flour - 20g
• Sugar - 60g
• Baking powder - 1/2 teaspoon
• Baking Soda - 1/4 teaspoon
• Milk - 100 ml (at room temperature)
• Vinegar - 1/2 tablespoon
• Oil - 50 ml
• Vanilla extract - 1/2 teaspoon
• Strawberry emulsion - 1/4 teaspoon (optional) or red/pink food coloring (optional)

METHOD:

1. Line an 8" square tin with butter paper and grease the sides
2. Pre-heat oven to 175 C
3. Sieve all dry ingredients except the sugar
4. Add sugar to the sieved dry ingredients and mix well
5. Add vinegar to milk and keep aside for 5 minutes, for it to curdle
6. Once it curdles, add oil and vanilla
7. Pour this to the dry ingredients and mix till they are combined
8. Add strawberry emulsion/food coloring (if adding) and gently mix. You can leave it half mixed for marble effect, or mix it till entire batter is evenly colored (Make sure not to over beat the mixture)
9. Pour the batter into the prepared pan (batter will be thick) Spread evenly and bake at 175 C
10. After 10 minutes, reduce temperature and bake for 15-20 minutes, until a tooth pick inserted comes out clean
11. Cool completely and refrigerate before cutting them into heart shapes
12. Once you feel the cake is firm enough, (I refrigerated it over night - atleast an hour or 2 would do) cut it into hearts using a cookie cutter or into any desired shape. Keep aside

For the chocolate cake: (Makes one 8" loaf)

• Flour - 165g
• Cocoa powder - 25g
• Corn flour - 20g
• Baking powder - 1 teaspoon
• Baking Soda - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Butter - 100g (at room temperature)
• Icing Sugar - 125g
• Milk - 250 ml (at room temperature)
• Vinegar - 1 tablespoon
• Vanilla extract - 1 teaspoon
• Cream - 60 ml

METHOD:

1. Grease an 8" loaf pan and pre-heat oven to 175 C
2. Sieve and mix all dry ingredients together
3. Add vinegar to milk and keep aside for 5 minutes, for it to curdle
4. In another bowl, beat butter and sugar till they are light and fluffy
5. Add half of the dry ingredients and curdled milk to the the butter-sugar mixture. Mix well
6. Add the remaining dry ingredients and curdled milk and mix well till combined
7. Fold in the vanilla and cream
8. Pour one cup of the batter in the prepared loaf pan and spread evenly
9. Place the mini-hearts as shown, stacking them close to each other. Make sure NOT to insert them too much into the bottom layer of batter 
   
10. Pour the remaining batter to the sides and top of the hearts, covering them fully and spread evenly. You might be left with some chocolate batter, that can be made into cupcakes 
    
11. Bake at 175C for 5 minutes, reduce the temperature to 160C and bake for 30-40 minutes
12. Switch off the oven and let it sit inside the oven for 10 minutes and then cool completely on a wire rack
13. Wrap the cake in cling film and refrigerate for 4-5 hours or free for 1 hour
14. Slice and enjoy the surprise :) 

Linking this recipe to fondbites- Bake Along weekly event