Heart Chocolate Cake

• 360 G Gluten Free Flour
• 60 ML Low Fat Milk
• 350 G Light Butter
• 530 G Cane Sugar
• 1/2 Tsp Natural Coloring From Raspberries
• 2 Tsp Dry Yeast
• 6 Eggs
• 4 Tsp Vanilla Extract
• 20 CL Water
• 2 Tsp Salt
• 50 G Cocoa Powder

Instructions:

Preheat The Oven To 180°C.

Red Cake:

• Whisk 190g of the butter with 200g of cane sugar.
• Add 3 Eggs One At A Time, Whisking Till Well Incorporated.
• Add 2 tsp of Vanilla Extract Then Slowly Add The Other Ingredients(30 ml of milk, 200g of gluten free Flour, 1 tsp of Yeast, ¾ tsp of Salt).
• Add 10 cl of Water And Mix Well.
• Prepare The Red Natural Coloring By Transferring Some Raspberries To A Blender Then Blending Them Till They Take A Liquid Form. Filter The Red Liquid Then Use 1/2 Tsp To Color The Cake.
• Add This Mix To A Mould And Bake For 50 Minutes.
• Once Cooled, Slice The Cake And Cut Each Piece Into A Heart Shape Using A Heart-Shaped Cookie Cutter.
• Set Aside.

Chocolate Cake:

• Whisk 160g of Butter And 230g of cane Sugar.
• Add 3 Eggs One At A Time, Whisking Till Well Incorporated.
• Add The Vanilla Extract Then Slowly Add The Other Ingredients(30 ml of Milk, Cocoa Powder, 160g of Flour, 1 tsp of Yeast, ¾ tsp of Salt).
• Add 10 cl of Water And Mix Well.
• Add A Little Bit Of The Mix To A Greased Mould Then Add The Previously Cut Heart Shaped Bites Vertically.
• Add The Rest Of The Chocolate Mix Then Bake For 50 Minutes.
• Cool Then Serve!