For Red Cake: Pre heat O.T.G at 180 Degree centigrade for 10 minutes. Beat butter and sugar together until mixed. Sieve maida and baking powder.
Mix the dry ingredients with wet ingredients. Whisk well until mixed. Add milk and vanilla essence, beat well. Grease and dust a loaf pan. Pour the batter in the pan and tap well to remove any air bubbles.
Bake for 25 minutes at 180 degree centigrade or until a toothpick comes out clean. Cool it on a wire rack and then refrigerate it for at least 3 hours in a cling wrap.
For the chocolate cake: Preheat the OTG at 180 degree centigrade for 10 minutes. Melt the butter and chocolate in a microwave for 1 minute. Sieve maida, cocoa powder and baking soda and then add sugar.
Mix all the dry ingredients to ensure no lumps. Gradually pour hot water in dry ingredients. Add chocolate mixture , vanilla essence and vinegar, then beat well.
Slice the red cake evenly and then use heart shaped cookie cutter to cut required pieces. Pour a little chocolate batter in the pan and tap gently.
Place the heart shaped pieces horizontally above the batter so that there is no space in between each piece. Gently pour the remaining batter on sides of the heart pieces and above them. Do not tap the pan.
Bake in a preheated OTG for 35 minutes or until a toothpick comes out clean. Transfer it on a wire rack and let it cool. Melt dark and milk chocolate along with butter in the microwave. Pour it on the cooled cake and decorate as per your choice with sprinklers.