Preheat your oven to 160°C/ 325°F.
Melt the chocolate and the butter in a saucepan with the coffee granules and water. Keep the temperature low and turn off the heat when only a few small lumps remain, stirring until these disappear.
Weigh the flours, cocoa, bicarbonate of soda and sugar into a bowl with a pinch of salt. Make a small well in the centre and set aside.
Beat the eggs, oil and buttermilk together in a jug. Add this to the dry ingredients and stir into a thick paste.
Add the chocolate and butter mixture and bring everything together with a wooden spoon until you have one glossy mixture.
Pour this thick batter into two lined sandwich tins (heart shaped if you have them!) and bake for 40 minutes or until a skewer comes out clean (or with only a few tiny crumbs attached to it). Allow the cake to cool completely in its tins.
Beat the butter in a freestanding mixer until smooth and add icing sugar and cocoa to make chocolate buttercream. Once all ingredients are incorporated, add vanilla extract and beat this mixture for a further 3-5 minutes to create a smooth consistency.
Spread 1/3 of your chocolate buttercream on one of your cake layers and spread the other cake with 3-4 tablespoons of seedless raspberry jam (seeds in cake can feel a little odd so we tend to leave these out).
Sandwich these two layers of cake together with the filling in the middle.
Cover the top and sides of your cake with the remaining chocolate buttercream and carefully surround the sides with chocolate cigarellos – pressing each one gently into the buttercream to secure.
Go all around the sides of your cake and tie a ribbon around the cake to finish.
Fill the top of your cake with fresh raspberries and sprinkle these with a little edible red glitter to make them shine.
Recipe courtesy of Charlotte White at Restoration Cake.