• 250g chocolate (125g dark chocolate, 125g milk chocolate)
• 250g butter
• 1 teaspoon instant coffee granules/powder
• 188ml (3/4 cup) water
• 325g (2 cups + 2T) plain flour
• ½ teaspoon baking soda
• 550g (2 ½ cups) caster sugar
• 4 large eggs
• 2 tablespoons (40ml) oil (peanut oil if possible)
• 1 teaspoon (5ml) vanilla essence
• 125ml (1/2 cup) buttermilk
• 150g milk chocolate
• 150g dark chocolate
• 84ml (1/3 cup) thickened cream (35% fat)
• Preheat the oven to 160°C/320°F.
• Grease the side and base of a deep 23cm or 24cm diameter round cake pan. Line base and side of the pan with non-stick baking paper, extending the paper a few centimetres above the top rim of the pan.
• Place 250g chocolate, butter, coffee and water in a large saucepan over low heat, stirring occasionally. When chocolate and butter have melted, remove from heat and allow to cool to lukewarm/room temperature.
• Sift the flour, cocoa powder and baking soda together into a very large bowl.
• Add the caster sugar to the bowl with the flour mixture, and stir the ingredients together with a whisk until well combined.
• In a medium bowl, place eggs, oil, vanilla and buttermilk.
• Whisk the wet ingredients together until well combined.
• Add the egg mixture to the flour mixture and stir until well combined.
• Add the chocolate mixture to the egg and flour mixture in three batches, stirring until combined after each addition
• Pour mixture into prepared pan.
• Bake for 1 hour 15 min (24cm pan) or 1 hour 30 min (23cm pan).
• When cooked, remove cake from the oven, cover with a clean tea towel and allow it to cool in the pan.
• When the cake has cooled to room temperature, remove it from the pan. The top surface of the cake will probably have a crunchy crust, which you may wish to trim off. You may want to turn the cake upside down to give a flat surface for icing.
• Make ganache. Spread ganache over cake using a palette knife or flat-bladed knife.
• Place chocolate and cream in a medium heavy-based saucepan over very low heat. Stir frequently, and remove from heat when chocolate has just melted and mixture is smooth. If necessary, allow the ganache to cool slightly at room temperature to obtain a spreadable consistency.