Description
Moist, fudgy chocolate loaf cake with a hidden row of adorable red heart centers. Perfect for Valentine’s Day or any special occasion!
Ingredients
Scale
- 2 cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 (12-ounce) package white chocolate chips
- ¼ cup heavy cream
- Red food coloring gel
Instructions
- In a heatproof bowl set over a saucepan of simmering water (double boiler), combine the white chocolate chips and heavy cream. Make sure the bottom of the bowl doesn’t touch the water. Stir frequently until the chocolate is completely melted and smooth (5-7 minutes).
- Remove from heat. Add red food coloring gel, a little at a time, until desired shade is achieved.
- Line an 8×8 inch square baking pan with parchment paper, leaving an overhang. Pour the melted white chocolate mixture into the prepared pan and spread it evenly.
- Place the pan in the refrigerator and chill for at least 2 hours, or until the white chocolate is completely firm and solid.
- Lift the white chocolate out of the pan using the parchment paper overhang. Use a small heart-shaped cookie cutter (1-1.5 inches) to cut out as many hearts as possible.
- Place the cut-out hearts on a parchment-lined plate or tray and return them to the refrigerator until you’re ready to assemble the loaf.
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, buttermilk, vegetable oil, eggs, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined.
- Gradually pour in the boiling water while mixing on low speed. The batter will be very thin.
- Pour half of the chocolate batter into the prepared loaf pan, spreading it evenly.
- Take the chilled white chocolate hearts out of the refrigerator. Arrange them in a single row down the center of the loaf pan, pressing them gently into the batter.
- Carefully pour the remaining chocolate batter over the hearts, making sure to cover them completely. Use a spatula to spread the batter evenly and smooth the top.
- Bake in the preheated oven for 55-65 minutes, or until a wooden skewer inserted into the center comes out with a few moist crumbs attached.
- Let the loaf cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Once the loaf is completely cool, slice it with a serrated knife and serve.
Notes
- Don’t overmix the batter.
- Use good quality cocoa powder. Dutch-processed is recommended.
- Don’t overbake.
- Let the loaf cool completely before slicing.
- Variations: Add chocolate chips, nuts, or other mix-ins. Use different colors of food coloring for the hearts.
- Storage: Store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. Freeze for longer storage.
- Troubleshooting:
- Dry Loaf: Overbaked.
- Dense Loaf: Overmixed.
- Hearts Sank: Batter too thin, or hearts not chilled enough.
- Hearts Melted: Oven too hot, or low-quality white chocolate.
- Prep Time: 45 minutes
- Cook Time: 55 minutes