Preheat the oven to 185 °C.
Sift flour and cocoa along with baking powder and baking soda together. Add cinnamon as well.
Cream butter and sugar with an electric whisk, add vanilla paste and eggs, only one at a time whisking after each addition.
Dissolve the instant coffee in the hot water then add to the buttermilk, stir well.
Add buttery cream to the flour mixture along with the coffee buttermilk and stir thorougly.
Pour batter in a 28 cm spring form and bake for 55-60 minutes.
Then take out leave to cool.
For the topping grate the chocolate, meanwhile heat the cream, do not boil. Stir in the vanilla paste and instant coffee, add cinnamon and stir well. Pour creamy mixture onto the grated chocolate and stir until completely dissolves. Leave to cool completely.
Unfold the cake, transfer on a plate and carefully pour on it the chocolate cream.