Ingredients:

FOR THE CHOCOLATE CAKE :

Ingredients for a 25x10cm| 10×4″ loaf
Dry
190g | 1 1/2 cups white spelt or all purpose flour
20g | 1/4 cup raw cacao powder
80g | 1/2 cup moscovado sugar or coconut sugar
80g | 1/2 cup light brown sugar
1 teaspoon baking soda
1/2 teaspoon sea salt
Wet
65g | 1/3 cup coconut oil, melted, room temp
80ml | 1/3 cup espresso, warm
1 teaspoon vanilla extract
1 teaspoon white vinegar
240ml | 1 cup water

Instructions:

Preheat the oven to 175C| 350 F degrees.

Line a  25x10cm| 10×4″ loaf pan with parchment paper. 

In a medium bowl, sift together the dry ingredients.

In a separate bowl, mix together the wet ingredients.

Stir in the wet ingredients into the dry ingredients and stir until just combined. 

Pour the batter into the baking pan and bake for 50 – 55 minutes, or until a toothpick inserted in the middle comes out clean. 
Remove from the oven and let cool into pan for 5 minutes before transferring to a cooling rack.
Cool completely before slicing.

FOR THE PINK CAKE

Ingredients for a 25x10cm| 10×4″
Dry
250g | 2 cups spelt or all purpose flour, sifted
170g | 1,5 cup + 1 tbsp light brown sugar
5g | 2 teaspoons baking powder
1/2 teaspoon pink salt
16g | 1 tbsp purple sweet potato powder
Wet
240ml |1 cup plant milk (I used soy)
65g |1/3 cup coconut oil, melted
40ml | 2 tbsp lemon juice
Combine the dry ingredients.

In another bowl, combine the wet ingredients and pour over the dry. Fold to combine. Bake at 175C for about 55 minutes.

Cool completely before slicing.
Using a cookie cutter, cut out a heart from each chocolate slice and replace with the pink cake. Place the sliced cake back into the pan and cover with melted chocolate.