For the Cake:

1) Preheat the oven to 325 degrees

2) Whip your Egg yolks and sugar together until fluffy and pale yellow. Add your vegetable oil, vanilla and whole milk.

3) In a separate bowl, mix your dry ingredients together. Add this to your egg yolk mixture and set aside.

4) Whip the egg yolks to medium peaks. They should be fluffy but still pourable. Fold this into the egg yolk mixture.

4) Place 1/3 of your cake batter into a separate bowl and dye the color of the hearts. Add the extra flour so this won’t run on the pan and you will have blobs instead of hearts. Pipe the hearts on your prepared pan. Put this pan into the freezer while you complete the next step.

5) Dye your other bowl of cake batter the color you are using for your background.

6) Remove the hearts from the freezer and gently pour the ready of the batter over the hearts.

7) Place in the oven and bake for 12-17 minutes.

8) When it’s finished baking, sprinkle powdered sugar over the top and put a piece of wax paper over that. Depan your cake and roll into a spiral. Place this into the freezer while you make the filling.

For the filling;

1)Heat your heavy cream to a simmer and steep the chocolate truffle tea for 5 minutes. Strain and allow to cool a bit.

2) Place the sugar, butter and Nutella in a mixer and whip until fluffy.

3) Add the truffle tea cream to adjust the consistency.

To finish the cake:

1) Gently unroll the cake spiral and spread the filling on the inside.

2) Roll back up with the filling inside.

3) Cut and serve (or allow to set and save for service later).