Ingredients
- 225g/8oz plain flour
- 350g/12½oz caster sugar
- 85g/3oz cocoa powder
- 1½ tsp baking powder
- 1½ tsp bicarbonate of soda
- 1 tsp instant coffee
- 2 free-range eggs
- 250ml/9fl oz milk
- 125ml/4½fl oz vegetable oil
- 2 tsp vanilla extract
- 200ml/9fl oz boiling water
- 1x dark chocolate ganache
Method
- Preheat the oven to 180C/160C Fan/Gas 4. Grease and line two 20cm/8in sandwich tins. If you only have springform tins, make sure you line the bases with a double layer of baking paper which is too big so comes out the sides. The mixture is very liquidy so will spill out otherwise.
- Place all of the cake ingredients, except the boiling water, into a large mixing bowl. Using a wooden spoon, or electric whisk, beat the mixture until smooth and well combined.
- Add the boiling water to the mixture, a little at a time, until smooth. (The cake mixture will now be very liquid.)
- Divide the cake batter between the sandwich tins and bake in the oven for 30-40 minutes, or until the top is firm to the touch and a skewer inserted into the centre of the cake comes out clean.
- While the cakes are in the oven, make your ganache so that it can sit and cool alongside the cakes.
- Remove the cakes from the oven and allow to cool completely, still in their tins, before icing.
- Spread a thin layer of the frosting on top of one cake and sandwich the other one on top.
- Transfer to a plate or a board and top the cake with the remaining ganache.