Preheat oven (electric 175°C / circulated air 155°C). Grease a loaf pan and line with parchment paper.
For the vanilla cake:
Whisk the eggs and milk together in a small bowl. Combine together the flour, baking powder, salt and sugar. Cream the butter with half of the egg mixture, before mixing it into the dry ingredients. Slowly mix in the rest of the egg mixture, stirring until everything is well combined. When desired add food colouring.
Pour the dough into the loaf pan and spread smooth. Bake the cake for ca. 55 minutes. The cake is finished when a toothpick inserted comes out clean. Remove the cake from the oven, and allow to cool for 10 minutes in the pan. Carefully remove the cake from the pan and allow to cool fully on a wire rack.
When the cake is cooled, cut it into slices, and using a heart cookie cutter cut out hearts.
For the chocolate cake:
Preheat oven (electric 175°C / circulated air 155°C). Grease a loaf pan and line with parchment paper.
Mix the cocoa with the boiling water until smooth, and allow to cool. Mix together the flour, baking powder and salt in a different bowl.
Using an electric mixer cream the butter. Add the sugar and vanilla sugar and beat until light and frothy. Add the eggs one at a time, mixing well with each addition. Now stir in the cocoa and mix well. Using a wooden spoon, slowls fold in the flour mixture.
Pour 1/3 of the chocolate batter into the prepared loaf pan. Tightly line the vanilla hearts against each other in the pan, before carefully covering them with the rest of the chocolate batter. Bake the cake for ca. 55 minutes (toothpick test on the edges).
Remove the cake from the oven, and allow to cool briefly in the pan. Using a knife carefully free the cake from the pan and allow to cool on a wire rack. When desired decorate the cake with powdered sugar, cocoa or melted chocolate.
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