Mix all of the dry ingredients for the cakes and stir well. In a separate bowl, beat the eggs, buttermilk, butter and vanilla until homogeneous.
Gradually, add the dry ingredients to them. Once the batter becomes smooth, pour in the hot coffee and the alcohol you've chosen. Lay out the resulting mixture evenly onto baking paper and bake about 20 min.
Then use a heart-shaped cookie cutter to cut out bases. You're going to get about 12. Beat the cream with a mixer. Once it's ready, carefully add the raspberries and beat again.
Use a pastry bag to spray this cream onto half of the bases (you're going to cover them with the other half later). Cover with foil and put them in the fridge while you get to work on the ganache.
Melt the apricot jam in a water bath. Add the cream and milk and mix well. Once it starts to boil, remove from the stove.
Add the crumbled chocolate and stir until you get an aromatic, homogeneous mixture. Put a cup of the ganache in the fridge long enough to cool but so it's still spreadable.
The rest of it needs to remain runny. Cover the heart-shaped bases with the other halves and press lightly. Put them on a grill.
Smear the cooled ganache along the edges of the cakes, the goal being to fill in any empty spaces. Pour the runny ganache on top. Leave the cakes at room temperature for about 20 min.
When serving them, you can decorate with a red rose bud.