Chocolate Heart Cake

Step 1: Pink cake 

1. Using an electric mixer, beat the butter, sugar, salt and vanilla sugar for 3 minutes until the mixture is white.
2.  Add the eggs one by one while mixing with the electric mixer.
3.  Add the flour and baking powder by sieving and mix using a spatula.
4.  In a bowl, mix the milk and the red dye and add them to your mixture.
5.  Pour your preparation into a rectangular cake pan (29 cm x 13 cm) covered with parchment paper and bake at 170°C for about 35 to 40 minutes.
6.  Once out of the oven, unmold the cake and let it cool completely.

Step 2: Chocolate cake 

1. Using an electric mixer, beat the butter, sugar, salt and vanilla sugar for 3 minutes until the mixture is white.
2. Add the eggs one by one while whisking with the electric mixer
3. Add the flour, the Aiguebelle Cocoa Powder and the baking powder by sieving them and mix using a spatula.

Step 3: Assembly 

1. Cut the pink cake into 1cm thick slices, then using a heart cookie cutter, cut pink hearts.
2. Stick the hearts one by one until you have the same length as the cake pan.
3. In a mold covered with parchment paper, spread a thin layer of chocolate cake batter.
4. Place the pink hearts with the pointy side of the heart facing up.
5. Pour over the remaining chocolate batter.
6. Bake at 170°C for about 35 minutes until the cake is completely baked.
7. Once out of the oven, unmold the cake and let it cool completely.

Step 4: Chocolate cream

1. In a bain-marie, melt Aiguebelle Dark Chocolate 72% and let it cool down.
2. In a bowl and using an electric mixer, beat the cream fresh well until you obtain a creamy thick texture.
3. Add the melted chocolate all at once while mixing using a whisk until incorporated.
4. Turn over the cake, cover it with the chocolate cream, decorate and place in the refrigerator for at least 1 hour before serving.