Valentines Cake Ready in 30 Min

Instructions:

1. Preheat oven to 350°F. Line a small square baking pan with parchment.
2. Cream 115g softened unsalted butter with 150g granulated sugar until pale and fluffy.
3. Beat in 2 large eggs, one at a time, then stir in 1 tsp strawberry extract and 2 drops pink gel food coloring.
4. Fold in 175g all purpose flour and 1 tsp baking powder, alternating with 60ml whole milk.
5. Spread into the square pan and bake for 25 minutes until a toothpick comes out clean.
6. Let it cool completely, then use your heart cutter to stamp out as many hearts as possible. Set aside.
7. In a large bowl, whisk 200g all purpose flour, 250g granulated sugar, 65g Dutch processed cocoa, 1.5 tsp baking soda, and 1 tsp salt.
8. Add 120ml sour cream, 120ml vegetable oil, and 2 large eggs. Mix until a thick paste forms.
9. Gradually pour in 120ml boiling water (approx 140°F), whisking gently until the batter is thin and glossy.
10. Pour about 1 inch of chocolate batter into the bottom of your lined 9x5 loaf pan.
11. Line up your pink hearts standing upright, packed tightly together in a row down the center.
12. Carefully pour the remaining chocolate batter over and around the hearts.
13. Bake for 50 minutes until the top springs back when touched.
14. Heat 120ml heavy cream and 1 tbsp corn syrup until steaming but not boiling.
15. Pour over 150g semi sweet chocolate chips and let sit for 5 minutes.
16. Whisk gently until silky, then pour over the cooled cake, letting it drip down the sides.