Procedure

1. Mix the water, egg, and oil in the mixer using the paddle attachment for one minute on low speed.
2. Next, we add the Red Velvet Mix and continue mixing until it is fully incorporated into the liquids. We scrape down the sides with a rubber spatula and mix on medium speed for 6 minutes.
3. Once the time is up, turn off the blender and pour 500 g of the mixture into a heart-shaped mold.
4. To bake, set the oven temperature to 150 °C for 40 minutes. Remove from the pan and let cool.

Procedure and Assembly

1. Beat the cream cheese until smooth, then add the butter using the paddle attachment for about 4 minutes on medium-high speed.
2. Add powdered sugar and coffee liqueur, and continue whipping for 1 more minute.
3. Cut the bread into 3 layers and spread a little cheese spread on each one; cut 1 chocolate bar into pieces and place them as a filling; repeat the process with the remaining layers.
4. Cut the cake in a zigzag pattern and spread the cheese frosting evenly over it; cover each half—one with shredded coconut and the other with red velvet powder.
5. Join each end as shown in the photo and place 3 pieces of chocolate on top as a garnish.