Heart-shaped cake pans are ideal. You can trim a circle into a heart, but it's complicated.
¾ c cocoa
2/3 c boiling water
¾ c butter, softened
2 c sugar
1 t vanilla
2 eggs
2 c unsifted cake flour or 1-3/4 c unsifted all-purpose flour
1-1/4 t baking soda
¼ t salt
¾ c buttermilk or sour milk (2 t vinegar plus milk to equal 3/4 c)
Stir together cocoa and boiling water until smooth; set aside. Cream butter, sugar, and vanilla in large bowl until light and fluffy. Beat in eggs and cocoa mixture. Combine flour, baking soda, and salt; add alternately with buttermilk to creamed mixture.
Line bottom of two heart-shaped pans with wax paper pour batter into prepared pans and bake at 350 for 30-35 minutes. Cool 10 minutes, remove from pans and cool completely. Frost with glossy frosting and decorate with buttercream.
Glossy chocolate sour cream frosting
1-1/2 c semisweet chips
¾ c sour cream
2 c powdered sugar
1 t vanilla
Melt chips in double boiler, stirring constantly until completely melted; remove from heat and beat in all other ingredients.
Creamy buttercream frosting
2 c powdered sugar
¾ c butter
2-1/2 T milk
½ t vanilla
Food coloring if desired.
Combine all in bowl and beat until smooth and creamy.
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