Preheat the oven to 180C and line 2 x 22-23-cm springform cake tins with baking paper (bottom and sides).

Sift the flour, cocoa, baking soda, powder and salt into the bowl of your stand mixer fitted with a paddle attachment. Then add the sugar and briefly mix to combine.

In a separate bowl, lightly beat the buttermilk, oil, eggs and vanilla. While the mixer is running on slow, add the wet ingredients to the dry and mix briefly until combined.

Add the cup of red wine slowly and lightly mix to combine once more. Take the bowl off the stand mixer and scrape down the sides and ensure all the batter is well mixed. It will be quite runny.

Divide the batter evenly between the two pans and bake for 45– 55 minutes until firm to the touch and when a knife is inserted into the middle of the cake comes out clean. If necessary, loosely cover the cakes with tin foil from about 20 minutes into the baking to prevent over-browning.

Cool in the pans for about half an hour, and then cool them on a cooling rack.

Place the chocolate, butter, vanilla and syrup into a double boiler and allow the chocolate to melt. Mix until everything is smooth and well incorporated.

Add the icing sugar to a bowl and then add the chocolate mixture. Fold through to combine. Allow this to cool and set enough before whisking it with an electric beater until fluffy. You can put the bowl in the fridge until it firms up enough to whisk. If it should harden too much, heat it in a microwave for a few seconds.

To ice the cake, place one layer with the dome facing up on a cake plate or stand.

Scoop a very generous amount of chocolate frosting on the first layer and spread it evenly over the surface. Add the second layer of cake, again with the dome facing upwards and use the remainder of the icing to cover the sides and top.