Ingredients:
100g softened butter
175g light brown soft sugar
175g self-raising flour
2 large eggs
150ml Greek-style natural yoghurt
1 tsp vanilla extract
30g cocoa powder
1 tube (15g) red food gel

For the topping:
75g softened butter
150g full-fat soft cheese
300g icing sugar
1 tsp vanilla extract
1 tube (15g) red food gel
1 packet of chocolate hearts

You will also need a duo piping bag plus a single bag, or three single piping bags.

Method:
1. Preheat the oven to 180°C (fan 160°C/gas mark 4) then grease and line a 2lb loaf tin.

2. Put the softened butter in a bowl with the sugar and beat with a mixer until light and fluffy.

3. Add the eggs one at a time with a spoonful of flour.

4. Using a wooden spoon, stir in the red food gel, yoghurt and vanilla.

5. Sieve the cocoa powder and fold into the mixture with the flour until smooth.

6. Spoon into the loaf tin and bake for 50-55 minutes. Check after about 40-45 minutes that it is not browning too much – if it is, cover it with tinfoil. Use a skewer in the middle to check if it is cooked – it should come out clean.

7. Leave to cool then remove baking paper.

For the topping:
8. Beat the softened butter then beat in the soft cheese, vanilla extract and enough icing sugar to make a stiff paste.

9. Put half of the mixture in a bowl and stir in as much red gel as you like to get to your desired colour.

10. Depending on which piping bags you have, spoon the red icing into one bag/side and the white into the other bag/side. Cut the end/s off then place both bags or duo bag into the third bag fitted with a nozzle of your choice.

11. Pipe onto the top of the cake making a two-tone pattern and add chocolate hearts to decorate.

Alternative decorations could be fresh strawberry slices, icing roses or icing red hearts.