Cake: Preheat the oven to 350F and butter a 12-cup mini muffin tin and line a loaf tin. Sift flour, baking powder, baking soda, salt and set aside.
In a medium sized bowl, beat together butter and sugar until pale and creamy. Add in the eggs one by one and beat till well incorporated, 30 seconds each. Add in the vanilla and beat to mix. Add the dry ingredients and yogurt alternately, starting and ending with flour and beat on low speed till everything comes together. Take 3/4 cup of batter and add a few drops of red food colour.
Pour the red cake batter into the muffin tins and bake them for 8-10 mins or until they are done. Trim the domed tops off and arrange them in a single line, in the centre of the prepared loaf tin. They will fit in snuggly.
Pour the remaining cake batter gently over it and bake for another 40-45 minutes or until it is done. When the cake is warm to touch, turn it out of the pan and cool it completely.
Frosting: Melt together the chocolate chips and heavy cream in a small saucepan over medium heat. Take it off the heat and add the food colour. Let it cool completely. It will thicken as it cools. Frost the cake as desired.
By Ria Samuel