Start by lining the base of 2 heart shaped cake tins. It is important that they DO NOT have a spring bottom and this cake batter is very runny. In a bowl, mix together all the dry ingredients for the cake batter. In a jug, mix together the oil, milk, vanilla and eggs then mix this into the dry ingredients, beating for 2minutes. Finally, mix in the hot coffee. Divide the batter between the 2 cake tins and bake in the oven at 180°C for 25-30 minutes or until cooked through.

Meanwhile, make the cream cheese frosting.  Beat together the butter and vanilla till light and fluffy then mix in the icing sugar and beat till light. Finally, mix in the cream cheese. To assemble, spread the chocolate cream onto one of the heart shaped cakes and cover with a little of the frosting. Use the remaining frosting to cover the sides and top of the cake and smooth out perfectly using a scraper and palette knife. Allow to set in the fridge for 30 minutes before decorating the top with fresh flowers, leaves and berries.