Mother's Day Heart-Shaped Chocolate-Vanilla Cake with Pistachio, Berries & Edible Gold

A beautifully crafted heart-shaped cake that combines rich chocolate and creamy vanilla layers, adorned with fresh berries, crunchy pistachios, and delicate edible gold sheets – perfect for celebrating Mother's Day with elegance and love.

Steps

1. Preheat oven to 175°C (350°F) and grease a small heart-shaped cake mold. 2. Prepare the chocolate cake batter: sift flour, cocoa, and baking powder. Whisk in sugar, egg, oil, and milk until smooth. 3. Prepare vanilla cake batter: sift flour and baking powder. Whisk sugar, egg, oil, milk, and vanilla until smooth. 4. Pour chocolate batter into half of the heart mold and vanilla batter into the other half, creating a half-and-half effect. 5. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool. 6. Whip heavy cream with powdered sugar and vanilla until soft peaks form to make vanilla cream. 7. Once cooled, slice the cake horizontally in half to create two layers. 8. Spread whipped vanilla cream over the chocolate half layer, then sandwich with the vanilla half layer. 9. Decorate the top with chopped pistachios, fresh mixed berries arranged artistically. 10. Carefully place small edible gold sheets on the berries and pistachios for a luxurious finish. 11. Using chocolate or vanilla icing, pipe "Happy Mother's Day" on the top surface. 12. Chill for 30 minutes before serving for best flavor and texture.

For Chocolate Cake Half: - 25g all-purpose flour - 15g cocoa powder - 20g sugar - 1/4 tsp baking powder - 1 egg - 15ml vegetable oil - 15ml milk For Vanilla Cream Cake Half: - 25g all-purpose flour - 20g sugar - 1/4 tsp baking powder - 1 egg - 15ml vegetable oil - 15ml milk - 50ml heavy cream - 10g powdered sugar - 1/4 tsp vanilla extract Decoration: - 15g shelled pistachios, chopped - 30g mixed fresh berries (strawberries, blueberries, raspberries) - Small edible gold sheets - Chocolate or vanilla icing for "Happy Mother's Day" writing