Preheat your oven by setting it to 350°F (175°C). This is crucial for achieving that perfect rise in your cake.

Grease and flour two heart-shaped cake pans. Cover all surfaces evenly to ensure your cakes release beautifully after baking.

Cream together the unsalted butter and sugar in a bowl until it's light and fluffy, about 3-5 minutes.

Add the eggs one at a time, mixing well after each addition until fully incorporated.

Stir in the milk and vanilla extract, mixing just until combined.

Combine in a separate bowl the flour, baking powder, and cocoa powder. Gradually add this dry mixture to the wet ingredients, stirring until just combined without over-mixing.

Pour the batter into the prepared heart-shaped pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.

Whip the heavy cream until soft peaks form before adding powdered sugar to create a light and airy frosting.

Let the cakes cool completely on a wire rack before frosting.

Frost the cooled cakes, and stack them carefully, ensuring each layer is even.

Decorate as desired with fresh berries or chocolate shavings.