Cake

1. Preheat the oven to 350⁰F (180⁰C).
2. Grease two 20 cm round cake tins with non-stick spray, then lightly dust with cake flour. Set them aside.
3. Beat the 4 eggs in a large bowl until well combined.
4. Add the 1 1/2 cups brown sugar gradually and beat until the mixture is noticeably lighter, thick and fluffy.
5. Sift the 2 cups cake flour, 4 tsp baking powder, 1/4 tsp salt and 5 tbsp cocoa powder into a separate large bowl.
6. Add the 4 tbsp unsalted butter to the 1 cup full-cream milk in a saucepan. Heat gently until the butter has melted and the milk is very hot, but don’t let it come to a rolling boil.
7. Remove from the heat and stir in the 2 tsp vanilla extract.
8. Add the beaten egg and brown sugar mixture to the sifted cake flour mixture. Fold gently until just combined. The batter will be thick at this point.
9. Slowly pour in the hot milk, butter and vanilla mixture, stirring gently as you go. Keep mixing just until the batter is smooth. Don’t overmix it.
10. Divide the batter evenly between the two prepared 20 cm cake tins. Give each tin one or two gentle taps on the counter to release any large air bubbles.
11. Bake at 350⁰F (180⁰C) for about 20 minutes. Start checking at 18 minutes because ovens vary.
12. The cakes are ready when the centres spring back lightly when touched and a skewer inserted into the middle comes out clean or with a few moist crumbs.
13. Let the cakes cool in the tins for about 10 minutes, then carefully turn them out onto a wire rack. Let them cool completely before cutting or frosting.

Chocolate Frosting

1. Beat the 150 g softened butter until pale and fluffy.
2. Add the 1/2 tsp vanilla extract and beat briefly to combine.
3. Gradually beat in the 2 cups icing sugar, about 1 cup at a time. Scrape down the bowl as needed so everything mixes evenly.
4. Add the 1/4 cup cocoa powder and beat until incorporated.
5. Add the 2 to 3 tbsp milk gradually, beating until the frosting is smooth, creamy and easy to pipe. If it feels too stiff, add another small splash of milk. If it becomes too soft, add a little more icing sugar.

Assemble the Heart Cakes

1. Once both cakes are completely cool, use a heart-shaped cookie cutter to cut out individual cake hearts. Press the cutter straight down rather than twisting it for cleaner edges.
2. Transfer the chocolate hearts to a serving plate or tray.
3. Pipe the chocolate frosting around the edges of each heart, leaving the centre open.
4. Fill the centre with sanding sugar, sprinkles or decorations of your choice. You can also pipe a small swirl of frosting in the middle if you’d like them a little more decadent.