Butter a 20cm round cake tin (7.5cm
deep) and line the base. Preheat the
oven to fan 140C/conventional 160C/
gas 3. Break 200g good quality dark chocolate in pieces into
a medium, heavy-based pan. Cut 200g butter into pieces and tip in with the chocolate, then mix 1 tbsp instant coffee granules into 125ml cold water and pour into the
pan. Warm through over a low heat just
until everything is melted – don’t overheat.
Or melt in the microwave on Medium for
about 5 minutes, stirring half way through.
While the chocolate is melting, mix
85g self-raising flour, 85g plain flour, ¼ bicarbonate of soda,
200g light muscovado sugar, 200g golden caster sugar and 25g cocoa powder in a big bowl,
mixing with your hands to get rid of
any lumps. Beat 3 medium eggs in a bowl
and stir in 75ml (5 tbsp) buttermilk.
Now pour the melted chocolate
mixture and the egg mixture into the flour
mixture, stirring just until everything is
well blended and you have a smooth,
quite runny consistency. Pour this into
the tin and bake for 1 hour 25-
1 hour 30 minutes – if you push a
skewer in the centre it should
come out clean and the top
should feel firm (don’t worry if it cracks a
bit). Leave to cool in the tin (don’t worry if
it dips slightly), then turn out onto a wire
rack to cool completely.
When the cake is cold, cut it horizontally
into three. Make the ganache: chop 200g good quality dark
chocolate into small pieces and tip into a
bowl. Pour a 284ml carton of double cream into a pan, add 2 tbsp golden caster sugar, and heat until it is about to boil.
Take off the heat and pour it over the
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. The cake keeps moist and
gooey for 3-4 days.