2 cups flour
1 tsp baking powder
A pinch of salt
2 tbsp cocoa powder, sifted
½ cup oil
1 can Goody Velor Canned Cream
1 ½ cups sugar
1 tsp vanilla
1 tbsp good quality red food coloring
½ cup yogurt
1 tsp Cofique instant coffee dissolved in 1 tbsp hot water
1tsp baking soda
1 tbsp Goody white vinegar
For the Frosting:
400 grams cream cheese, at room temperature
100 grams butter stick, at room temperature
80 grams box Goody Top Whip
1/4 cup water
2 cups powdered sugar
2 tsp vanilla
1.For the cake: Grease a heart-shaped baking pan with butter. Line the baking pan with parchment paper (cut to the shape of the pan bottom) making sure to cover the edges, and brush the paper with butter.
Tip: Use a baking pan preferably, with a removable bottom.
2.Pre-heat oven to 150°C (350°F).
3.Mix the first 4 dry ingredients in a bowl.
4.In a separate bowl, mix the liquid ingredients as follows: Whisk the oil, cream, sugar. Add the eggs one at a time, mixing well after each addition. Then add the vanilla.
Tip: Do not use an electric mixer; use a whisk or a wooden spoon.Add the dry flour mix to the batter alternately with the yogurt until ingredients are well combined. Add the dissolved coffee and mix well.
5.In a small cup, mix the baking soda and vinegar (the mix will foam). Add quickly to the cake batter and mix gently.
6.Pour batter into the heart-shaped pan. Bake in the oven for 45-60 minutes, depending on the pan size. Or until a toothpick inserted in center comes out clean. Take out cake from oven and place on a cake rack. Cool for 15 minutes then pass a knife around the edges to make sure the cake doesn’t stick. Remove the sides of the baking pan and turn over the cake on the cooling rack. Leave to cool for 2 hours.
7.Preparing the Topping Cream: In a blender, blend cream cheese with butter on high speed until it doubles in size and becomes fluffy. Meanwhile, dissolve Top Whip in 1/4 cup of water then add it to the mixer. Add vanilla and powdered sugar.
8.For the Frosting; Using a serrated knife, cut off the top layer of the cake to level it. Grate the cake scraps to get red crumbs. Using the same serrated knife, cut the cake into 3 layers (If difficult, cut it into 2 layers). Place the first layer on cake plate, spread frosting onto it. Place the second layer and repeat process until the last layer is placed. Cover the top and sides of the cake with the frosting. Place the remaining frosting in a pastry bag and pipe flowers around the edges of the heart. Sprinkle the red crumbs in the center of the frosted heart. Chill cake and serve. You can also prepare it as cupcakes.