Valentines - Vintage Piped Heart Cake

6x Layer Chocolate Sponge:
6x 8" Round Sandwich Tins
975g Plain Flour
1035g Caster Sugar
180g Cocoa Powder
3 tsp Bicarbonate Of Soda
1.5tsp Sea Salt
9 Large Eggs
675g Instant Coffee, Cooled
675g Buttermilk
585g Vegetable Oil

Chocolate Cream Cheese Icing:
25g Unsalted Butter, Softened
Pinch Sea Salt
115g Full-Fat Cream Cheese
187g Icing Sugar, Sifted
85g Dark Chocolate (70% Cocoa Solids) Melted and Cooled

Swiss Meringue Buttercream:
900g Caster Sugar
12 Large Egg Whites (360g)
1200g Soft, Unsalted Butter
1tsp Sea Salt

Food Colouring: Colour Mill RED Colour Mill HOT PINK