200g dark chocolate
200g butter
130g brown sugar
130g caster sugar
125ml water
170g plain flour
25g cocoa powder
¼ tsp bicarbonate of soda
1¼ tsp baking powder
3 eggs
5 tbsp Milk
1 tbsp Coffee granules

Ganache
200g dark chocolate
280ml double cream
2 tbsp caster sugar

Very chocolaty. Smooth and indulgent.

Break 200g dark chocolate in pieces into a microwave bowl.

Add the 200g butter as pieces.

Add 125ml cold water mixed with 1 tbsp instant coffee granules.

Warm in microwave that everything gets melted, don’t overheat.

Mix 85g self-raising flour, 85g plain flour, ½ tsp bicarbonate of soda, 200g brown sugar, 200g caster sugar and 25g cocoa powder in a bowl.

In a separate bowl beat 3 medium eggs then add 5 tbsp of milk.

Now pour the melted chocolate mixture and the egg mixture into the flour mixture.

Mix and stir until everything is blended together.

Grease baking tin and pour mixture into tin. Bake for 80 – 90min at 160’C.

If you push a skewer in the centre it should come out clean and the top should feel firm.

Leave to cool in the tin, then take out to cool completely.

When the cake is cold, cut it horizontally into three.

For the ganache:

Heat 280ml of double cream with 2 tbsp caster sugar until it is about to boil.
Take off the heat and add 200g chopped dark chocolate.
Stir until the chocolate has melted and the mixture is smooth.

Sandwich the layers together with just a little of the ganache. Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife. Decorate with grated chocolate or a pile of chocolate curls