Cup of Yum
1. Preheat oven to 400 degrees. Line a 9x13 pan with parchment paper.

Cake

Cup of Yum
1. In a mixing bowl, add in the eggs and sugar. Beat with a hand mixer until the eggs become pale yellow and thick. It will take about 2 - 3 minutes.
2. Add in the vanilla extract and mix just until combined.
3. In a separate bowl, add in the flour, cocoa powder and baking powder. Whisk to break down any clumps of cocoa powder.
4. Fold in a third of the flour mixture using a spatula and a light hand.
5. Once that flour is incorporated, add in another third of flour and fold until just incorporated.
6. Add in the last bit of flour and fold in.
7. Pour the batter into the prepared pan. Spread the batter to all of the edges.
8. Place in the oven and bake for about 8 - 10 minutes or until done. Touch the center of the cake and if it bounces back, it's ready to come out.
9. Remove from the oven and let cool.

Ganache

1. In a microwave-safe bowl, add in the chocolate chips and heavy cream. Microwave for 1 minutes and let sit for about 1 minute. Stir until thick. If there are still lumps, microwave for another 30 seconds. Stir until smooth.
2. Place the ganache in the fridge to thicken up so it's spreadable. It will take about 20 minutes.

Assemble

1. Cut the cake in half so you'll have two pieces of the cake. Make sure it's evenly cut because you'll be laying one on top of the other.
2. On the bottom layer, spread a thin layer of strawberry preserves on it. Just enough to barely coat the cake. If you add a thick layer, it will make it impossible to spread the ganache over top of it.
3. Once the ganache is a spreadable consistency, spread it evenly over top of the thin layer of preserves. You can use all of the ganache or a thin layer, that's up to how decadent you want your cakes.
4. On the bottom side of the top layer, spread a layer of strawberry preserves evenly on the cake. This one can be slightly thicker.
5. Place the top layer of cake on with the strawberry preserves sandwiching the ganache.
6. Place the cake in the freezer until frozen. This will help keep the cake slices neat and tidy.
7. Slice the cakes into 1 1/2 inch by 1 1/2 inch squares.
8. Place the cake bites back into the freezer and prepare the chocolate poured fondant.

Poured Fondant

1. In a double boiler, add in the powdered sugar and cocoa powder, Whisk to break down any lumps of cocoa powder,
2. Add in the corn syrup, water and vanilla. Stir to combine.
3. Heat until the poured fondant is smooth and warmed occasionally stirring.
4. Remove the cakes from the freezer and place on a wire rack. Have a pan that's larger than the wire rack underneath the rack to catch any extra poured fondant. There will be plenty that's runs off.
5. Immediately pour the poured fondant into a large storage bag. Cut a small hole in the corner of the bag.
6. Pour a generous amount of the fondant on each cake. Keep pouring until every bit of the cake is covered. Repeat with all the bite site cakes.
7. Let the cakes set to crust. It will take about 20 minutes.
8. Place the red candy melt coins in a freezer bag. Microwave for 30 seconds. Smush it around with your fingers.
9. Microwave another 30 seconds and smush it with your fingers.
10. Cut out a very small hole. Pipe small hearts on the tops of the petit fours. Let the chocolate dry.