How to make
Sift the flour, cocoa, baking powder, vanilla and salt and set it aside.
Beat the softened butter with the sugar until you get a fluffy cream. Add the eggs one by one and beat into a homogeneous mixture. Begin to add the flour mixture and milk, alternating between them. In other words, pour in 1/3 of the flour and 1/3 of the milk and stir. Repeat until out of ingredients.
Place the mixture into a 9″ (23 cm) diameter cake form with removable sides that has been laid out with baking paper. Bake in a preheated 360°F (180 °C) oven until ready.
The layer is ready when you put a skewer in it and it comes out dry. Remove the baked layer from the form and leave it to cool completely, then cut it into two layers. Beat the cream and add the finely chopped chocolate.
Assemble the cake in the form in which you baked the layers by placing a layer, adding cream and finishing off with the second layer. Leave in the refrigerator for 30 minutes. Remove from the form by swiping a knife along the edge and then open the form.
For the decoration, beat the cream and use half of it to smear along all sides of the cake. Make rosettes with an icing piping syringe on the edge of the cake with the remaining cream.
Decorate the sides with finely cut chocolate and sprinkle hearts on top.
