In a bowl, mix the sifted flour, cocoa powder, baking powder, soda and salt. Put aside.

In a bowl, whisk together the buttermilk, food coloring, vinegar and vanilla. To postpone. Add hot coffee at will.

In the bowl of a mixer, a spatula for mixing put the butter and sugar or powdered sugar and mix on medium speed until pale and fluffy mass, about 3 minutes.

Add the eggs one at a time, whisking after each addition. Mix well. In kefir mass, add hot coffee. Coffee can not add, but if you want more humid the structure of the biscuit, then add.

On low speed, alternately add dry ingredients in 3 pass and wet components in 2 call. Increase speed to high and beat until the dough becomes smooth, about 5 seconds.

Divide the dough into 2 prepared form 21 cm, smooth top with a rubber spatula. Several times flip shape with the dough on the bottom of the table to remove any large bubbles. Bake cakes at a temperature of 180 degrees until toothpick stuck in center comes out dry, about 30 minutes, the Cakes should cool for 20 minutes in the forms, then turn over on a rack and allow to cool.

To prepare the cream beat with a mixer mascarpone with the vanilla and powdered sugar until smooth. Gently mix with whipped in a solid foam cream. Place the cream in the fridge for 1-2 hours to solidify.

Cut each cake in half horizontally to make 4 layers. Cut the cake in the shape of a heart or use the form in the shape of a heart. Sandwiched cream. Decorate as desired. I decorated with fondant. If you decorate a cake with fondant, you need the cake to cover top and sides with ganache. This is done in order to make the mascarpone cream is not in contact with the mastic. More about this is written in the Advice that I gave. Here is the link, just in case http://www.povarenok .ru/advice/show/507/ Next, apply the ganache. Tried a new recipe for the ganache malachit site Cook at home and was not disappointed. Many thanks for a great recipe of ganache. The GANACHE! The author's words: "the Cream bring to the boil and remove from heat. Take this neprikosaemye the saucepan and remember to stir so the cream is not burned. As soon as the cream began to boil, I remove from heat and throw them in chopped up chocolate and mixed with a silicone spatula, the Chocolate will begin to melt in cream and slowly mix. Now it is necessary to cover with cling film, trying to let her go to cream and prigladit to air. This is done in order to not form a crust. To remove the cream in the cold or in the fridge overnight. Ganache cream to cool completely, then he will thicken. So it is better to do for the day and night. And in the morning it will be necessary to pull it out from the refrigerator at least three hours to gain room temperature, otherwise it will be too hard, and you will not be able to cover the cream cake. If it is watery, it can be a little beat with a mixer, ordinary corollas cream to the desired consistency but, look, do not kill!!! But after whipping it will be even thicker, I can tell you from my own experience, as has already churned when I had to."

Apply the cream from mascarpone. On the last cake apply the ganache. And send the cake in the freezer for 1 hour. Next, flatten the cake with a spatula or a spatula.

Prepare the mastic. Recipe mastic. To prepare the sugar mastic we need: 100 gr. marshmallow, 1st L. drain. oil to put in the microwave for 30 seconds, then gradually add 250 gr. icing sugar and knead the mass to a state of detachment from the owner. Put the prepared mixture in the fridge for a couple of hours. Remove from refrigerator and knead again to room temperature. Working with fondant, sprinkle table and hands with cornstarch. Cover the cake with fondant. Mastic leveling and trim off the excess around the perimeter. Putty sculpt roses. With mold make little roses for the edging. Decorate cake.