Preheat oven to 350 degrees.

Grease one large casserole dish or two cake pans.

Mix together flour, sugar, cocoa, baking soda, and salt.

Using a mixer or beater, add eggs, buttermilk, melted butter and vanilla extract to the dry ingredients and beat until smooth. Carefully stir in hot coffee.

Batter will be very runny.

Pour batter into the pan/s and bake on middle rack of oven for about 35 minutes, or until toothpick inserted in centre comes out clean.

Allow cake to cool completely.

Once cooled, crumble cake into fine pieces into a large bowl.

Add chocolate hazelnut spread or frosting and mix with a wooden spoon until completely combined.

Line a small jelly roll pan with wax paper.

Press cake into an even layer (about 1 ½ in thick).

Using a heart shaped cookie cutter, cut out mini cakes and place on a clean wax paper lined cookie sheet.

Continue until all cake has been used.

Place heart cut outs into the freezer for at least 2 hours.

Before removing hearts from the freezer, start melting dark chocolate wafers.

Using a double boiler (or a small pan with a heat proof glass bowl on top) begin to heat the water on medium low.

Add the 2 cups of dark melting wafers to the top of the boiler or to the glass bowl and stir with wooden spoon until melted.

Once melted, dip the frozen heart cakes into the melting wafers and place on a wax paper lined cookie sheet or a cooling rack.

Continue process with the rest of the hearts.

Repeat melting process with the white melting wafers.

Using a spoon, drizzle melted white wafers over chocolate hearts and decorate with sprinkles.

Allow cakes to harden at room temperature for at least an hour or in the refrigerator for 30 minutes.