Chocolate Heart Bundt Cake

published on 9 May, 2018 at 15:48
Ingredients:
For the Rainbow Heart Cake.
450g Caster Sugar
80ml Cooking Oil
2 Tsp Vanilla Extract
500g Butter
6 eggs
120ml milk
6 Tsp Baking Powder
525g Sieved Plain Flour
Food Colouring: 6 colours *
For the Chocolate Bundt Cake.
115g Chocolate
100ml Cream
340g Flour
315g Caster Sugar
55g Cocoa Powder
4 Tsp Baking Powder
40ml Cooking Oil
2 Tsp Vanilla Extract
225g Butter
225ml Water
3 Eggs
For the Chocolate Ganache Topping:
300g Chocolate
200ml Cream
 
Instructions:
For the Rainbow Heart Cake.
Beat together the sugar, cooking oil, butter and vanilla extract for the rainbow heart cakes until light and fluffy.
Add in the eggs and again beat until combined.
Gradually combine in the flour and baking powder taking care not to work too much.
Separate this batter into 6 equal amounts and add in the food colouring to make 6 vidbrant colours, I chose red, orange, yellow, green, blue and purple.
Place these six coloured batter mixes into 6 sandwich bags or piping bags.
Line a 38cm by 27cm baking tray with baking parchment and spray with baking spray.
Then alternate lines of each colour into the baking tray.
Repeat with the same colours on a second layer.
Bake in the oven at 170°C or 340°F for 14-16 mintues.
Flip out of the tray onto another sheet of baking parchment, remove the baking parchment from the bottom and then freeze for an hour.
Remove from the freezer and trim off the golden layer caused by the cooking to show the vibrant colours.
Then cut into heart shapes that fit inside your Bundt tin.
For the Chocolate Bundt Cake.
Melt together the cream and chocolate for the Bundt cake and set aside.
Beat together the flour, sugar, baking powder, cocoa powder, oil, water, eggs and butter for the bundt cake until light and fluffy.
Add in the  ganache we made and again beat to combine.
Take a 25cm Bundt tin and spray with baking spray.
Add 200g of the chocolate batter to the bottom and spread out.
Bake in the oven at 170°C or 340°F for 10 mintues.
Spread a little more of the chocolate batter to the baked cake and then arrange the rainbow hearts in upside down.
Place the remaining chocolate batter in a piping bag and fill around the hearts being careful not to dislodge or leave air gaps.
Tap gently and flatten then bake in the oven at 170°C or 340°F for 40 mintues.
Allow to rest after removing from the oven for 15 minutes then remove from the bundt tin.
For the Chocolate Ganache Topping:
Melt together the cream and the chocolate for the ganache topping and nap over the top oof the cake
 

*Different food colours require differing amounts so work it based on your eye.
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