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1
Preheat oven to 300u00b0F. Lightly grease and line a 9 inch and an 8 inch cake pan with parchment paper.
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2
In a large, heavy-bottomed saucepan, combine butter, chocolate, sugar, golden syrup and 2 cups hot water. Stir over low heat until smooth. Let cool.
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3
Beat eggs and vanilla into chocolate mixture. Fold in flour until just combined. Transfer 4 cups batter to the 8 inch cake pan and remaining batter to the 9 inch cake pan. Bake for 1 1/4 hours, until a skewer inserted in the center of the smaller cake comes out clean. Cook larger cake for another 15-20 mins, until a skewer inserted in the center comes out clean. Let cakes cool in pans for 10 mins then turn out onto a wire rack to cool completely.
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4
Use a serrated knife to level cakes and trim sides. Place larger cake on a cake board, upside down. Insert 6 wooden dowels inside cake.
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5
Meanwhile, for the whipped ganache, place chocolate in a heatproof bowl. Scald heavy cream then pour over chocolate. Set aside for 5 mins, stirring until smooth. Cover and chill for 30 mins, until just set. Beat for 30 seconds until light and fluffy. Spread top and sides of larger cake with ganache. Place a small cake board on top. Spread with a little ganache and top with smaller cake. Spread sides and top with remaining ganache.
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6
For the chocolate collar, cut 2 x 3 inch-wide strips of parchment paper, 26 and 29 inches in length. Place on a flat, clean surface. Spread extra melted chocolate evenly along center of each paper strip. Set aside for 5 mins, until partially set. Carefully lift corners of larger collar and wrap around base of large cake. Repeat with smaller collar and cake. Let chocolate set. Carefully peel paper off chocolate collars once chocolate has set.
