Bake 3 cake layers. My form was quite large and 2 were not enough. The cake layers end up about 3/4″ (2 cm) thick. The eggs need to sit at 30 min. at room temperature. Turn the oven on to 320°F (160 °C).
Prepare the mixture for the 1st layer - the eggs and sugar need to be beaten very well to a fluffy mixture. Sift the flour and baking powder and add them to the egg mixture, along with the vanilla. Stir well and pour it into a pre-buttered form (a heart-shaped one, mine was quite large).
Put it to bake at 320°F (160 °C) for about 40 min. Once ready, leave it to cool, so you can take it out of the form. In the meantime, make the mixture for the 2nd layer. Once baked, prepare the 3rd one.
While the 3rd layer is baking, prepare the syrup for pouring over the layers. Put the water to boil and add the sugar. Stir until it melts, keep it on the stove another 3-4 min. and take it off of it. Syrup each layer separately, pouring syrup with a tablespoon a little at a time from the outside going in. Don't syrup them too much so they don't fall apart.
Leave them to absorb the syrup well. Make the filling for in-between the cake layers. Beat the cream to snow, add the chocolate to it and continue stirring until it becomes a chocolaty-cream mixture.
Wash the strawberries and cut them in 2. Put the bottom-most layer in a suitable platter, divide up the cream mixture into 2 parts (eyeball it), in order to smear both layers evenly. Smear the layer, arrange strawberries firmly next to one another.
Place the middle layer, smear with mixture again and arrange strawberries. Once you place the topmost layer, you have to decorate. Beat the cream and color it with the pink confectionery dye (just a pinch).
Smear the entire cake evenly using a spatula or suitable knife. Decorate with sprinkles, flowers and blackberries. Try to space the blackberries evenly from one another.