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Heart Chocolate Cake by foodie.yuki â â€ïž
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For the chocolate cakeâ
Ingredients for a 25x10cm| 10x4" loafâ
â
Dryâ
190g 1 1/2 cups white spelt or all purpose flourâ
20g 1/4 cup raw cacao powderâ
80g 1/2 cup moscovado sugar or coconut sugarâ
80g 1/2 cup light brown sugarâ
1 teaspoon baking sodaâ
1/2 teaspoon sea saltâ
â
Wetâ
65g 1/3 cup coconut oil, melted, room tempâ
80ml 1/3 cup espresso, warmâ
1 teaspoon vanilla extractâ
1 teaspoon white vinegarâ
240ml 1 cup waterâ
â
Instructionsâ
Preheat the oven to 175C| 350 F degrees. Line a 25x10cm| 10x4" loaf pan with parchment paper. â
In a medium bowl, sift together the dry ingredients.â
In a separate bowl, mix together the wet ingredients.â
Stir in the wet ingredients into the dry ingredients and stir until just combined. â
Pour the batter into the baking pan and bake for 50 - 55 minutes, or until a toothpick inserted in the middle comes out clean. â
Remove from the oven and let cool into pan for 5 minutes before transferring to a cooling rack.â
Cool completely before slicing.â
For the pink cakeâ
Ingredients for a 25x10cm| 10x4"â
Dryâ
250g 2 cups spelt or all purpose flour, siftedâ
170g 1.5 cup + 1 tbsp light brown sugarâ
5g 2 teaspoons baking powderâ
1/2 teaspoon pink saltâ
16g 1 tbsp purple sweet potato powder @suncorefoodsâ
Wetâ
240ml |1 cup plant milk (I used soy)â
65g |1/3 cup coconut oil, meltedâ
40ml 2 tbsp lemon juiceâ
Combine the dry ingredients.â
In another bowl, combine the wet ingredients and pour over the dry. Fold to combine. Bake at 175C for about 55 minutes.â
Cool completely before slicing.â
Using a cookie cutter, cut out a heart from each chocolate slice and replace with the pink cake. Place the sliced cake back into the pan and cover with melted chocolate.
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