Fill their hearts with sweet strawberries and buttercream frosting.
1/3cupboiling water
3/4cup(6 oz.)
salted butter, softened
4 1/2cups(about 18 oz.)
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Grease (with butter) and flour 1 (8-inch) round cake pan.
Line bottom of pan with parchment paper; lightly grease parchment paper with butter.
Whisk until chocolate is melted and smooth.
Credit:Caitlin Bensel; Food Stylist; Torie Cox
Let stand until cooled to room temperature, about 15 minutes.
Gradually add granulated sugar, beating until light and fluffy, 3 to 4 minutes.
Add egg yolks, 1 at a time, beating just until blended after each addition.
Credit:Caitlin Bensel; Food Stylist; Torie Cox
Add vanilla and cooled melted chocolate, beating until blended.
Whisk together flour, cocoa, baking soda, and salt in a separate bowl.
Gently fold egg whites into batter.
Credit:Caitlin Bensel; Food Stylist; Torie Cox
Pour batter evenly into prepared pans.
Cool in pans on wire racks 10 minutes.
Beat in desired amount of soft pink food coloring gel until desired color is reached.
Credit:Caitlin Bensel; Food Stylist; Torie Cox
Cut round cake in half crosswise, creating 2 perfect half-moon shapes.
Position halves against the 2 top angles of the square, forming a heart shape.
Arrange strawberry slices around top edge of cake
Credit:Caitlin Bensel; Food Stylist; Torie Cox
Credit:Caitlin Bensel; Food Stylist; Torie Cox
Credit:Caitlin Bensel; Food Stylist; Torie Cox
Credit:Caitlin Bensel; Food Stylist; Torie Cox
Credit:Caitlin Bensel; Food Stylist; Torie Cox
Credit:Caitlin Bensel; Food Stylist; Torie Cox
Credit:Caitlin Bensel; Food Stylist; Torie Cox
Credit:Caitlin Bensel; Food Stylist; Torie Cox
Credit:Caitlin Bensel; Food Stylist; Torie Cox
