Melt the dark chocolate and butter either in a microwaveable bowl in 20 second bursts until melted, or in a bain marie (bowl over a pot of simmering water), stirring until melted.

Add the coffee to the freshly boiled water (from the kettle) and mix until dissolved.

Add the coffee water to the melted chocolate and butter and mix until fully incorporated. Leave to cool.

In another large bowl, mix together the flour, both sugars, cocoa powder, baking powder and bicarbonate of soda until evenly combined. Set aside.

In another bowl, whisk together the eggs and buttermilk until pale and airy.

Add the dry ingredients to the chocolate and coffee mix and stir well until completely incorporated.

Add the whisked eggs and buttermilk, and fold in gently with a spatula until fully incorporated. Be patient as this may take a few minutes.

Split the cake mixture evenly into the two lined cake tins. It will be quite thin and wet – it’s meant to be!

Bake for 30 – 35 minutes. This will depend on how hot your oven runs. Check after 30 minutes.

Your sponges will be ready when nicely risen; a skewer comes out clean and you hear little to no crackling/bubbling when you listen to them.

Once baked, leave to cool in the tins for 10 or so minutes before transferring to a wire rack upside down to cool completely.

While your cakes are cooling, make your frosting.

Melt the white chocolate in a microwaveable bowl, in the microwave in 20 second bursts, stirring in between.

Beat together the butter and sugar until light and fluffy. If needed, add a splash of milk to loosen and bring together the mix.

Take a couple of tbsp of the buttercream and put it in a separate bowl. This will be your green writing.

Add a few drops of pink food colouring and beat into the remaining buttercream. Start with a little amount and build up the colour if necessary.

Do the same with the green food colouring to the small bowl of buttercream and mix in until an even colour is achieved.

When completely cool, place the first sponge on a plate/cake board/cake stand and smother generously with the pink buttercream.

Place the other sponge on the top and smother the remaining pink buttercream over the entire cake. Do not aim for perfection, it’s meant to look homely!

Carve the characteristic creases into the buttercream.

Spoon the green buttercream into a piping bag or sandwich bag with the end cut off. You want it to be a small hole so that the writing is relatively thin.

Pipe the lettering on using the green buttercream, writing either ‘Harry’ or another name to finish.