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Grease and line lightly an 8x3x3 loaf pan. Set aside.
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In a bowl, cream butter and sugar. Add eggs one at a time.
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Add mocha coffee flavor. Set aside.
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In separate bowl, mix flour, cocoa powder and baking soda. Carefully mix all the ingredients together then whisk for a few seconds until well-blended.
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Thickly spread some of the cake mixture over the bottom and sides of the tin, making sure it is completely covered.
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Arrange the sponge hearts, upright, down the length of the tin, closely together so that they support each other.
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Use a piping bag to pour the remaining cake mixture on top of the hearts, gently tapping the tin on the table to help the mixture settle around the hearts. Make sure the hearts are well covered in cake mixture to help create the surprise.
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Put the tin on a baking tray and cake in the oven for about 30-35 minutes until risen and firm to the touch, and a skewer inserted into center comes out clean.
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Cool for 10 minutes before removing from the tin, and leave to cool completely on a wire rack. Freeze for about 2-3 hours.