Ingredients

​

1-1/3 cup all-purpose Flour
2/3 cup Cocoa Powder (unsweetened)
1/2 cup (1 stick) Butter (softened)
1-2/3 cup Granulated Sugar
1-1/2 cup Chocolate Mini Baking Bits (divided)
1 container (16 oz) White Frosting
1 Egg (large)
3/4 tsp Vanilla Extract
1 tsp Baking Soda
1/8 tsp Salt
2/3 cup Sour Cream
1/4 cup Buttermilk

​

Method :

​

* Lubricate bottoms of a (8-inch) round cake pan and a (8×8×2-inch) baking pan.
* With the help of waxed paper line the pan; slightly lubricate it and flour pans and set aside.
* In a large bowl mix butter and sugar till it becomes light and fluffy.
* Mix egg and vanilla.
* In medium bowl mix flour, baking soda, salt and cocoa powder.
* In small bowl mix sour cream and buttermilk; add to creamed mixture alternately with dry ingredients, beginning and ending with flour mixture.
* Pour the prepared batter evenly in the prepared pans.
* Drizzle batter in each pan with 1/2 cup chocolate mini baking bits.
* Now bake it in a preheated oven at 350°f for about 35 minutes.
* Let it cool on wire racks completely.
* Reduce round cake into two half to make semi-circles.
* Keep square cake layer on serving plate.
* Place one semi-circle cake along one side of square cake.
* Bridge the gap between them with little frosting.
* Place remaining semi-circle cake along adjacent side of square cake, to make heart shape.
* Bridge the gap between them with little frosting.
* frost entire cake with remaining frosting.
* Decorate with remaining chocolate mini baking bits.
* Store it in tight cover container.