Ingredients
Cake:
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4-1/2 tablespoons (67.5 milliliters) natural cocoa powder
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4-1/2 tablespoons (67.5 milliliters) red food colouring
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3/4 cup (180 milliliters) butter
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3/4 cup (180 milliliters) shortening
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2-1/4 cups (540 milliliters) sugar
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1-1/2 teaspoons (7.5 milliliters) vanilla extract
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5 eggs
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3-3/4 cups (900 milliliters) flour
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3 tablespoons (45 milliliters) cornstarch
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1 tablespoons (15 milliliters) baking powder
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1-1/2 teaspoon (7.5 milliliters) baking soda
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1-1/2 teaspoon (7.5 milliliters) salt
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1 tablespoon (15 milliliters) white vinegar
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1-1/2 cup (360 milliliters) buttermilk
Icing:
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2 cups (480 milliliters) butter
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7 cups (1.7 liter) icing sugar
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1 cup (240 milliliters) cream cheese
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1 teaspoon (5 milliliters) vanilla
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2 tablespoons (30 milliliters) red food colouring
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2 tablespoons (30 milliliters) natural cocoa powder
Directions
- Preheat oven to 350 F (180 C). In a small bowl, mix together cocoa powder and food colouring. In another bowl, cream together butter, shortening, and sugar. Add vanilla and eggs to the butter mixture and beat. Add cocoa mixture to butter mixture and beat until mixed through. In a separate bowl, add flour, cornstarch, baking powder, baking soda, and salt. Whisk flour mixture to aerate and combine. Slowly add flour mixture to the butter mixture and mix through. In a small bowl, combine vinegar and buttermilk and mix in. Slowly add buttermilk mixture to batter and fold in. Pour into 15 centimeter square and 15 centimeter round greased cake tins. Bake for 40-45 minutes or until a toothpick inserted into the centre comes out clean. Let cool completely. Level each cake and discard the tops.
- To make the icing, whip together butter and icing sugar until light and fluffy. Add cream cheese and whip until combined. Add vanilla and combine. Add food colouring and cocoa powder and whip thoroughly until colour is even.
- To assemble, place one square cake on a cake board. Cut one circle cake in half and place beside two cornering sides of the square cake to form a heart. Cover the top of the heart with red icing and build a second layer with the remaining cakes. Cover the top and sides of the cake with red icing. Smooth the edges using an offset spatula or dough cutter. Add remaining red icing to a piping bag with a rose-shaped piping tip (fluted star tip). Pipe rosettes of red icing over the entire cake. Refrigerate for one hour.
