With the rack in the middle position, preheat the oven to 350°F (180°C). Butter the sides of two 8-inch (20 cm) springform pans with removable bottoms. Line the bottoms with parchment paper.
In a bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In another bowl, combine the buttermilk, hot coffee, food colouring, vinegar and vanilla extract.
In a third bowl, beat the eggs and sugar with an electric mixer for 2 minutes. With the mixer running, add the oil in a steady stream. With the mixer on low speed, add the dry ingredients alternating with the buttermilk mixture and beat until smooth. Divide the batter between the prepared cake pans.
Bake for 40 minutes or until a toothpick inserted into the centre of each cake comes out clean. Let cool on a wire rack. Unmould and let cool completely.
Cream Cheese Whipped Cream
In a bowl, beat the cream cheese with the sugar, vanilla seeds and lemon juice until the sugar has dissolved.
While whisking, gradually add the cream until semi-firm peaks form. Do not overbeat or the mixture may become gritty. Transfer 1/3 cup (75 ml) of the whipped cream into a pastry bag fitted with a plain tip. Set aside for decorating the cake.
Cut off the rounded top of each cooled cake to make them as flat as possible. Using the thickest part of the cake scraps, cut a few small cubes and set aside for decorating the cake.
Cut each cake in half horizontally to have a total of 4 cake layers.
Place one cake layer on a serving dish. Spread with one-quarter of the cream cheese whipped cream. Repeat with the remaining layers of cake and remaining cream. With the pastry bag, decorate the top of the cake with dots of the cream cheese whipped cream, small cubes of cake and cranberries. Refrigerate until ready to serve. The cake with keep for 3 days, covered, in the refrigerator.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.