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A playful twist on classic red velvet cake: a heart‑shaped two‑layer cake baked with liquid red food coloring, filled with a creamy mascarpone‑peanut butter‑chocolate mixture, and frosted with silky Swiss meringue buttercream. The recipe follows the chaotic but fun dice‑roll method from The Icing Artist, giving you enough detail to recreate the elegant yet whimsical cake at home.
