Preheat your oven to 160°C fan/180°C/350°F and prepare a 2lb loaf tin by greasing and lining it with parchment paper.

In a mixing bowl, beat the softened baking spread and caster sugar together until light and fluffy, about 3 minutes.

Add the eggs and vanilla extract, mixing until well incorporated. Fold in the self-raising flour and pink food coloring.

Pour the pink heart batter into the prepared loaf tin and bake for approximately 50 minutes.

Once baked, allow it to cool completely in the tin.

Trim the ends of the loaf and cut out heart shapes from the pink sponge using a heart-shaped cutter.

In a separate bowl, beat the baking spread and caster sugar until fluffy. Add eggs and milk, then fold in flour, cocoa powder, and baking powder.

Layer a small amount of chocolate batter in the bottom of the tin, place the heart shapes evenly on top, and cover with remaining chocolate batter.

Bake for another 50 minutes, checking with a toothpick for doneness. Cool in the tin before transferring to a wire rack.

To prepare the buttercream, beat unsalted butter until creamy, add icing sugar, and eventually melted dark chocolate.

Spread or pipe the buttercream on top of the cooled cake and decorate with heart sprinkles.