Two heart-shaped layers of rich chocolate cake, glossy chocolate frosting, and a swirl of pink buttercream.
Method
- 1
Stir the cocoa and boiling water together until smooth; set aside.
- 2
Cream the butter, sugar and vanilla until light and fluffy; beat in the eggs and cocoa mixture.
- 3
Combine the flour, baking soda and salt; add alternately with the buttermilk to the creamed mixture.
- 4
Divide between two wax-paper-lined heart pans and bake at 350°F for 30 to 35 minutes, until a tester comes out clean. Cool 10 minutes, then turn out and cool completely.
- 5
Frost with a glossy chocolate sour cream frosting and pipe pink buttercream accents as desired. Serves 8 to 10.
