Creating a chocolate pound cake with a hidden pink heart is a fun and lovely way to surprise your loved ones for Valentine’s Day. This chocolate cake is moist and has the perfect crumb of pound cake. Covered in a sweet cream cheese glaze and topped with fresh raspberries. The perfect balance between the sweet chocolate crumble and tangy glaze.
This post is part of the Home Hardware sponsored program. I received compensation as a thank you for my participation. All thoughts and opinions expressed in this post reflects my personal opinion about the information provided by the sponsors.
Why should you bake this Chocolate pound cake for Valentine’s Day
Charming surprise – This popular recipe has gained affection for its charming surprise element – a pink heart baked within the rich chocolate layers around. it The anticipation of discovering the hidden heart while cutting the slices adds an extra touch of romance to celebrate love on this special occasion. Whether shared with a significant other, family, or friends, this chocolate pound cake with a hidden heart brings joy to Valentine’s Day celebrations.
Rich chocolate pound cake – This sweet delight is all about moist chocolate crumb infused with cocoa and espresso powder in rich velvety texture. Plus, enjoy the extra delicious cream cheese glaze generously drizzled on top of the pound cake and tangy fresh raspberries. The perfect combo for chocolate pound cake.
Share the love with a slice, and let the hidden heart make your celebration extra sweet!
What size of loaf pan is best for this recipe?
When it comes to size, this recipe is written for a loaf pan measuring 9 x 5 inches. I always rely on Mosaic non-stick bakeware from Home Hardware.
For this recipe, I have used the Mosaic Non-Stick Loaf Pan, which allows for the loaf to slide out easily after baking. I don’t need to grease or flour my loaf pan, beacause of its non-stick coating. This loaf pan also has a diamond pattern for even distribution of heat, so my chocolate pound cake was baked to the perfection.
Ingredients
Butter: Provides richness and flavour to the cut-out hearts and to the chocolate pound cake. It contributes to the tender and moist texture of the crumb.
Granulated Sugar: Sweetens the cake, balancing the deep cocoa flavour. It also contributes to the cake’s structure and helps achieve the desired texture. For brownie texture of the cake, you can use brown sugar.
Eggs: Add moisture, structure, and richness to the cake. This helps to bind the ingredients together and contributes to the overall texture and stability of the cake.
Vanilla Extract: Enhances the flavour and adds a warm, aromatic note to the cake.
All-Purpose Flour: Provides structure to the cake. Sift the flour prior to adding it to the batter. This will make the cake fluffier, and you won’t have any flour spots in the cake.
Unsweetened Cocoa Powder & Instant Coffee Powder: Adds rich chocolate flavour and colour. Use Dutch-processed cocoa powder for less acid flavour.
Baking Powder: A leavening agent that helps the cake rise by producing carbon dioxide gas.
Salt: Enhances the overall flavour of the cake, and it helps to balance the sweetness and intensify the chocolate taste.
Sour Cream & Whole Milk: Adds moisture to the cake, resulting in a tender and moist texture.
Pink Gel-Food Colouring (for hidden heart): Use a high-quality gel-food colouring for bright rich pink colour.
Cream Cheese, Powdered Sugar, and Heavy Cream: With this combo, you will have a creamy and luscious finishing glaze, that makes the cake even more decadent.
How to make Chocolate pound cake with hidden heart
Step 1 – Prepare the batter for Pink Hearts
Preheat oven to 350F / 177 C, middle rack position. If you are using a Mosaic non-stick loaf pan, no need to grease the pan. Otherwise, grease and flour a standard loaf pan.
In a medium bowl, whisk together sifted all-purpose four, baking powder, and salt. Set aside.
In another large bowl, cream room temperature butter with granulated sugar until light and fluffy. Add one egg at a time, fully incorporate each egg before adding the next one. Scrape down the mixing bowl with a spatula and add the vanilla extract and pink gel-food colouring. Whisk it all in, until well combined.
Gradually add the milk to the butter and sugar mixture, alternating with the dry ingredients. Mixing just until combined, using a spatula at the end. Be careful not to overmix. Transfer the batter into the loaf pan. Smooth the top with a spatula and give the pan a good tap on the counter to eliminate any air pockets.
Step 2 – Bake and cut out pink hearts
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for about 15 minutes before transferring it onto a wire rack to cool completely.
Cut off the ends of the cake and slice the cake around the same thickness as your heart-shaped cookie cutter (mine is 1 inch thick). Cut out hearts from each piece of cake. Set aside in a small bowl, covered with food foil.
What to do with the leftover pink cake? Turn them into these beautiful Valentine’s Day Cake Pops.
Step 3 – Make the Chocolate Pound Cake Recipe
Preheat oven to 350F / 177 C, middle rack position. If you are using a Mosaic non-stick loaf pan, no need to grease the pan. Otherwise, grease and flour a standard loaf pan.
In a medium bowl, whisk together sifted all-purpose flour, sifted cocoa powder, salt, and baking powder. Set aside.
In another large bowl, cream room temperature butter with granulated sugar until light and fluffy. Add one egg at a time, fully incorporate each egg before adding the next one. Scrape down the mixing bowl with a spatula and add the vanilla extract. Whisk it all in, until well combined.
Take another medium bowl and whisk together sour cream, milk, and instant espresso. Gradually add the dry ingredients to the butter and sugar mixture, alternating with the sour cream and espresso mixture. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
Step 4 – Add the pink hearts in the chocolate batter
Spoon a few scoops of chocolate batter on the bottom of the loaf pan and smooth it out. Set the heart-shaped pink cake cut-outs in the middle of the chocolate batter, neatly in a row. Cover the hearts with the remaining mixture by scooping the chocolate batter around the hearts and on top of the hearts. Make sure the pink hearts are well covered with the cake batter. Smooth the top with a spatula.
Step 4 – Bake and drizzle with cream cheese glaze
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for about 15 minutes before transferring it onto a wire rack to cool completely and before decorating with the cream cheese glaze.
To make the cream cheese glaze, mix the cream cheese with half of the powdered sugar and vanilla extract, on a medium speed, until smooth. Add another half of the powdered sugar and mix until smooth and combined.
Add the heavy cream (spoon by spoon) and mix on medium speed until get a pouring consistency. Use a spoon to drizzle the icing on top of the fully cooled chocolate pound cake.
Decorate the cake with fresh raspberries. Slice the cake in 1 inch thick slices and serve.
Serving and decoration suggestions
Serve this Chocolate Pound Cake on white plates or serving platter from Home Hardware
This Chocolate Pound Cake is drizzled with Cream Cheese Glaze and topped with fresh raspberries, which is perfectly balancing the flavours. But here are some more options on how to serve and decorate this Valentine’s cake.
- Chocolate Shavings – Create chocolate shavings using a vegetable peeler and sprinkle them over the cream cheese glaze for an elegant and textured finish.
- Edible Flowers – Garnish the glazed cake with edible flowers, such as pansies, to add a touch of natural beauty.
- Powdered Sugar Dusting – Dust the cake with a light sprinkle of powdered sugar instead of drizzling with cream cheese glaze.
- Fresh Berries – Use different berries, like strawberries or blueberries, on top of the glazed cake for a burst of colour and freshness.
- Coloured Sprinkles – Add a playful touch by decorating the cake with coloured sprinkles that complement the theme of Valentine’s Day. For example, red hearts, red coloured sprinkles, etc.
Variations
- Raspberry Ripple Surprise: Add raspberry purée into the pink heart batter before baking to create a marbled effect. This will add an extra burst of fruity flavour.
- Orange-Chocolate Bliss: Add orange zest to the chocolate batter for a zesty kick. Incorporate orange juice into the cream cheese glaze instead of the heavy cream for a citrusy contrast.
- Hazelnut Indulgence: Fold chopped hazelnuts into the chocolate batter for a crunchy texture. And drizzle the cream cheese glaze with melted chocolate and sprinkle with additional hazelnuts.
- Mint Chocolate Surprise: Infuse the chocolate batter with a touch of mint extract. Add crushed peppermint candies to the cream cheese glaze, creating a refreshing twist.
- Chocolate Bomb Pound Cake: Mix pieces of dark chocolate into the chocolate batter for extra flavour. Glaze with chocolate ganache made from: 1 cup of semi-sweet chocolate and 1/2 cup of whipping cream. Pour heated whipping cream (microwave for 1 minute) over the chocolate chips, and stir well. Pour the chocolate ganache over the cake.
How to store Chocolate Pound Cake with Cream Cheese Glaze
Proper storage helps maintain the freshness and texture of a chocolate loaf cake. Here’s how to store a pound cake:
Room Temperature : You can store the cake, without the cream cheese glaze, for one or two days, placed in an airtight container, to prevent it from drying out.
Refrigeration: If you want to store the pound cake with the cream cheese glaze, you have to store it in the refrigerator. Place the cake in an airtight container to prevent it from drying out or absorbing other odours in the refrigerator. Before serving, allow the refrigerated cake to come to room temperature for the best texture and flavour.
Freezing: Pound cake freezes well (without the cream cheese glaze), making it a convenient option for longer storage. Place the cake into an airtight container or wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn and odours. The pound cake can be stored in the freezer for 3 months.
Thaw the frozen pound cake: In the refrigerator overnight before serving. Bringing it to room temperature gradually helps maintain its texture.
Expert tips
Heart shaped cutter: Use a heart cutter measuring 2.5 inches wide and 2.5 inches long and 1 inch high (no smaller than 1 inch). This will ensure the heart is well visible at every slice.
Scoop the chocolate batter: Use an ice cream scoop or piping bag to pipe around the pink hearts.
Room Temperature Ingredients: This always applies to butter, eggs, sour cream, milk, bring all these to room temperature before starting. Room temperature ingredients incorporate more easily, resulting in a smoother batter.
Precise Measurements: This recipe is provided in US customary and metric measurements. For better results, we recommend using metric measurements, especially for dry ingredients like flour and cocoa powder. This helps maintain the correct balance of flavours and textures.
Quality Cocoa Powder: Choose good-quality unsweetened cocoa powder (Dutch processed) for a richer and more intense chocolate flavour. The quality of cocoa greatly impacts the final taste of the cake.
Prepare Pink Heart cake in advance: We recommend preparing the hidden pink heart cake a day in advance. This helps a faster process, due to using one pan for both cakes.
Baking Time Accuracy: Keep a close eye on the baking time, as overbaking can result in a dry cake. Use a toothpick to check for doneness, and remove the cake from the oven as soon as it comes out with a few moist crumbs. If the cake starts browning too much on top, but the batter is still wet, make an aluminum hat and place it over the cake to prevent burning the top.
Cooling Before Glazing: Allow the cake to cool completely before adding the cream cheese glaze. This prevents the glaze from melting and ensures a smooth, thick consistency.
FAQ
Yes, feel free to experiment with various flavours. Red velvet is a popular choice, but you can also try strawberry, raspberry, or any other colourful and flavourful batter.
Absolutely! This chocolate pound cake freezes well, but without the cream cheese glaze. Wrap it tightly in plastic wrap and aluminum foil or place it in airtight container before freezing. Thaw it in the refrigerator when ready to enjoy.
Yes, you can substitute sour cream with an equal amount of plain yogurt. This replacement maintains moisture in the cake while offering a slightly different tangy flavour.
Ensure the hidden heart is thoroughly frozen before incorporating it into the batter. This helps it maintain its shape during baking and prevents bleeding.
No, you don’t have to use it. But it will enhance the chocolate flavours. So if you love more pronounced chocolate flavours in the cake, then use it. I promise you will not taste the espresso flavour at all.
Yes, you can make Chocolate Pound Cake gluten free. Use your favourite gluten free flour and you are good to go!
More recipes
- CHOCOLATE CUPCAKES FOR VALENTINES DAY
- VALENTINE’S STRAWBERRY PUFF HEARTS
- VALENTINE’S CAKE POPS RECIPE
- VALENTINE’S CHOCOLATE CHIA SEED PUDDING
- THE BEST LEMON POUND CAKE
CHOCOLATE POUND CAKE WITH HIDDEN HEART
Equipment
- Mosaic Non-Stick Loaf Pan 9"x5"
- Mosaic Silicone Spatula
- Mosaic Whisk
- Marble & Wood Cake Stand
Ingredients
Pink Hearts
- 2 cups (250 g) all-purpose flour sifted
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup (225 g) unsalted butter room temperature
- 1 cup (200 g) granulated sugar
- 3 large eggs room temperature
- ¾ cup (178 ml) whole milk room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon pink gel-food colouring
Chocolate Pound Cake
- 1 cup (126 g) all-purpose flour sifted
- ¾ cup (75 g) cocoa powder Dutch-processed
- 1 teaspoon baking powder
- ¼ salt
- 1 cup (225 g) unsalted butter room temperature
- 1 cup (200 g) granulated sugar
- 4 large eggs
- ½ cup whole milk room temperature
- ¼ cup (60 g) sour cream room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon instant coffee
Cream Cheese Glaze
- 3 cups (300 g) powdered sugar sifted
- ½ cup (120 g) cream cheese room temperature
- ½ teaspoon vanilla extract
- 8-10 tablespoons heavy cream
Instructions
Pink Hearts
- Preheat oven to 350F / 177 C, middle rack position. If you are using a Mosaic Non-Stick Loaf Pan, no need to grease the pan. Otherwise, grease and flour a standard loaf pan.
- In a medium bowl, whisk together sifted all-purpose flour, baking powder, and salt. Set aside.2 cups (250 g) all-purpose flour, 1 teaspoon baking powder, ¼ teaspoon salt
- In another large bowl, cream room temperature butter with granulated sugar until light and fluffy.1 cup (225 g) unsalted butter, 1 cup (200 g) granulated sugar
- Add one egg at a time, fully incorporate each egg before adding the next one. Scrape down the mixing bowl with a spatula and add the vanilla extract and pink gel food colouring. Whisk it all in, until well combined.3 large eggs, 1 teaspoon vanilla extract, 1 teaspoon pink gel-food colouring
- Gradually add the milk to the butter and sugar mixture, alternating with the dry ingredients. Mixing just until combined, using a spatula at the end. Be careful not to overmix.¾ cup (178 ml) whole milk
- Transfer the batter to the loaf pan. Smooth the top with a spatula and give the pan a good tap on the counter to eliminate any air pockets.
- Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 15 minutes before transferring it onto a wire rack to cool completely.
- Cut off the ends of the cake and slice the cake around the same thickness as your heart-shaped cookie cutter (mine is 1 inch thick). Cut out hearts from each piece of cake. Set aside in a small bowl, covered with food foil.
Chocolate Pound Cake
- Preheat oven to 350F / 177 C, middle rack position. If you are using a Mosaic Non-Stick Loaf Pan, no need to grease the pan. Otherwise, grease and flour a standard loaf pan.
- In a medium bowl, whisk together sifted all-purpose flour, sifted cocoa powder, salt and baking powder. Set aside.1 cup (126 g) all-purpose flour, ¾ cup (75 g) cocoa powder, 1 teaspoon baking powder, ¼ salt
- In another large bowl, cream room temperature butter with granulated sugar until light and fluffy.1 cup (225 g) unsalted butter, 1 cup (200 g) granulated sugar
- Add one egg at a time, fully incorporate each egg before adding the next one. Scrape down the mixing bowl with a spatula and add the vanilla extract. Whisk it all in, until well combined.4 large eggs, 1 teaspoon vanilla extract
- Take another medium bowl and whisk together sour cream, milk, and instant espresso.½ cup whole milk, ¼ cup (60 g) sour cream, ½ teaspoon instant coffee
- Gradually add the dry ingredients to the butter and sugar mixture, alternating with the sour cream and espresso mixture. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
- Spoon a few scoops of chocolate batter on the bottom of the loaf pan and smooth it out. Set the heart-shaped pink cake cut-outs in the middle of the chocolate batter, neatly in a row.
- Cover the hearts with the remaining mixture by scooping the chocolate batter around the hearts and on top of the hearts. Make sure the pink hearts are well covered with the cake batter. Smooth the top with a spatula.
- Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs.
- Allow the cake to cool in the pan for about 15 minutes before transferring onto a wire rack to cool completely and before decorating with the cream cheese glaze.
Cream Cheese Glaze
- Mix the cream cheese with half of the powdered sugar and vanilla extract, on medium speed, until smooth. Add another half of the powdered sugar and mix until smooth and combined.3 cups (300 g) powdered sugar, ½ cup (120 g) cream cheese, ½ teaspoon vanilla extract
- Add the heavy cream (spoon by spoon) and mix on medium speed until get a pouring consistency. Use a spoon to drizzle the icing on top of the fully cooled chocolate pound cake.8-10 tablespoons heavy cream
- Decorate the cake with fresh raspberries. Slice the cake in 1-inch thick slices and serve.
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