For the chocolate cake

• 200g dark chocolate (about 60% cocoa solids), chopped
• 200g butter, cubed
• 1 tbsp instant coffee granules
• 85g self-raising flour
• 85g plain flour
• ¼ tsp bicarbonate of soda
• 200g light muscovado sugar
• 200g golden caster sugar
• 25g cocoa powder
• 3 medium eggs
• 75ml buttermilk
• 50g grated chocolate or 100g curls, to decorate

For the ganache

• 200g dark chocolate (about 60% cocoa solids), chopped
• 300ml double cream
• 2 tbsp golden caster sugar

• STEP 1

  Heat the oven to 160C/fan 140C/gas 3. Butter and line a 20cm round cake tin (7.5cm deep).

• STEP 2

  Put 200g chopped dark chocolate in a medium pan with 200g butter.

• STEP 3

  Mix 1 tbsp instant coffee granules into 125ml cold water and pour into the pan.

• STEP 4

  Warm through over a low heat just until everything is melted – don’t overheat. Or melt in the microwave for about 5 minutes, stirring halfway through.

• STEP 5

  Mix 85g self-raising flour, 85g plain flour, ¼ tsp bicarbonate of soda, 200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder, and squash out any lumps.

• STEP 6

  Beat 3 medium eggs with 75ml buttermilk.

• STEP 7

  Pour the melted chocolate mixture and the egg mixture into the flour mixture and stir everything to a smooth, quite runny consistency.

• STEP 8

  Pour this into the tin and bake for 1hr 25 – 1hr 30 mins. If you push a skewer into the centre it should come out clean and the top should feel firm (don’t worry if it cracks a bit).

• STEP 9

  Leave to cool in the tin (don’t worry if it dips slightly), then turn out onto a wire rack to cool completely. Cut the cold cake horizontally into three.

• STEP 10

  To make the ganache, put 200g chopped dark chocolate in a bowl. Pour 300ml double cream into a pan, add 2 tbsp golden caster sugar and heat until it is about to boil.

• STEP 11

  Take off the heat and pour it over the chocolate. Stir until the chocolate has melted and the mixture is smooth. Cool until it is a little thicker but still pourable.

• STEP 12

  Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smooth over any gaps with a palette knife.

• STEP 13

  Decorate with 50g grated chocolate or 100g chocolate curls. The cake keeps moist and gooey for 3-4 days.