• For the Cake:
  
  Preheat oven to 350 F. Grease and flour heart-shaped cake tin.
• In a large bowl whisk together sugar, flour, baking powder, and salt.
• Add in the softened butter and beat for 1-2 minutes. Add in the vanilla extract and milk and beat for 30 seconds, increase the speed and beat for an additional minute.

For the Filling:

• In a separate large glass bowl add in chocolate chips and butter. Melt in the microwave in 30-second increments until smooth and melted.
• Stir in vanilla extract.
• The longer the chocolate mixture sits at room temperature, the thicker it will become.
  

For the Buttercream:

• In a large bowl fitted with a stand or hand mixer, beat butter until light and fluffy, about 3-5 minutes.
• Add vanilla extract, salt, and 1/3 of the powdered sugar to butter mixture until fluffy.
• Add in a tablespoon of milk at a time after powdered sugar. If frosting is stiff or you live in a dry climate, add two at a time. If you live in a humid climate, you may need less. Continue to add powdered sugar and milk in two separate increments and mix until light and fluffy.
• Add in the desired amount of pink food coloring last.

*Note: Cake was made with two separate sponge layers for extra height. If this look is desired, double the cake recipe or split into two cake tins.