Ingredients:

• 2½ cups (310g) all-purpose flour
• 2 tablespoons (16g) Cocoa powder
• 1 teaspoon Baking soda
• 1 teaspoon Salt
• 1½ cups (300g) Sugar
• 1 cup (240ml) buttermilk, room temperature
• 1 cup – 1 tbsp (200g) Vegetable oil
• 1 teaspoon white Vinegar
• 2 Eggs
• 1/2 cup (115g) butter, room temperature
• 1-2 tablespoons Red food coloring
• 2 teaspoons Vanilla extract
• For the frosting:
• 1¼ cups (300ml) Heavy cream, cold
• 2 cups (450g) Cream cheese, room temperature
• 1½ cups (190g) Powdered sugar
• 1 teaspoon Vanilla extract

Directions:

1. Preheat oven to 350F (175C).
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Stir and set aside.
3. In a separate large bowl, beat butter and sugar until smooth..
4. Make the frosting: in a large bowl, beat cream cheese with powdered sugar and vanilla extract..
5. Cut 8-12 heart shapes from the top layer of the cakes.
6. Place one cake layer with flat side down.
7. Refrigerate for at least 2-3 hours before serving.