Pre heat the oven to 170 C/ 325 F. Line and grease 2 x 23 cm / 10 inch springform tins.
Spray and paper line 2 x 23 cm / 9-inch round cake pans.
In a medium bowl, whisk together flour, baking soda, baking powder, cocoa powder, and salt. making sure there are no lumps. Set aside.
In another larger bowl, combine the sugar and vegetable oil then add the coffee, vinegar, vanilla and food colouring. Add the eggs to the buttermilk and mix with a fork to break the yolks before mixing all together.
Pour the dry ingredients into the red wet ingredients mixture and whisk together well. It's a lovely glossy mixture that is reasonably runny.
Pour the mixture evenly into each tin.
Bake in the middle rack for 30-40 minutes or until a toothpick inserted in centre comes out pretty clean.
Cool on a cooling rack. To remove run a knife gently around the outside of the tin and release.
Cool completely. These are best refrigerated till cold or overnight. You can make to here and freeze till needed.