For the ganache: Warm the cream until simmering.
Pour over the chopped chocolate.
Allow the mixture to stand for a minute or two. Then mix until the chocolate is melted, and a shiny, smooth mixture forms.
Allow the ganache to sit at room temperature until ready to use.
For the Cake Dough: In a large bowl, dissolve the yeast in the water.
Add the milk, 1/2 cup butter, eggs, sugar, salt, and 2 cups of the flour. Add enough flour for a soft dough to form.
Turn the dough onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes.
Place in a greased bowl and turn once to grease the top.
Cover and let rise in a warm place until doubled, about 1 hour.
Punch the dough down. Divide the dough into 8 pieces.
On a lightly floured surface, roll the dough out into an 8-inch by 10-inch rectangle.
Spread the chocolate ganache in a thin layer over the dough, leaving a 1/4 inch border.
Roll the dough up, jelly-role style, starting with the long side.
Place the role, seem side down, and fold the role in half.
Using a pair of kitchen shears, cut the dough down the middle.
Then shape into a heart. (See photos in the post)
Repeat the process until all 8 pieces of dough are formed in to hearts.
Allow the cakes to rise for 1/2 an hour in a warm place, covered with a clean kitchen towel.
Pre-heat the oven for 350 degrees F.
Bake for 15 to 20 minutes.
Instructions for the Cream Cheese Frosting: Cream the butter and cream cheese in the bowl of a mixer fitted with a paddle attachment.
Add the vanilla and powdered sugar and mix until just combined.
Add the milk and mix until it is light and fluffy.
Once the cakes are cooled completely, ice the cakes.
Yields 8 cakes.