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1
Please make sure you follow imperial or metric measures precisely.
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Butter a 20cm round cake tin (7.5cm deep) and line the base.
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Preheat the oven to fan 140C (285F)/conventional 160C (320F)/gas 3.
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Break the chocolate in pieces into a medium, heavy-based pan.
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Tip in the butter, then mix the coffee granules into 125ml/4fl oz cold water and pour into the pan.
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Warm through over a low heat just until everything is melted-don't overheat.
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Or melt in the microwave on Medium for about 5 minutes, stirring half way through.
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While the chocolate is melting, mix the two flours, bicarbonate of soda, sugars and cocoa in a big bowl, mixing with your hands to get rid of any lumps.
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Beat the eggs in a bowl and stir in the buttermilk.
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Now pour the melted chocolate mixture into the flour mixture, stirring just until everything is well blended and you have a smooth, quite runny consistency.
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Pour this into the tin and bake for 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).
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Leave to cool in the tin (don't worry if it dips slightly), then turn out onto a wire rack to cool completely.
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When the cake is cold, cut it horizontally into three.
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Make the GANACHE:.
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Chop the chocolate into small pieces and tip into a bowl.
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Pour the cream into a pan, add the sugar, and heat until it is about to boil.
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Take off the heat and pour it over the chocolate.
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Stir until the chocolate has melted and the mixture is smooth.
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ASSEMBLING:.
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Sandwich the layers together with just a little of the ganache.
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Pour the rest over the cake letting it fall down the sides and smoothing to cover with a palette knife.
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22
You may want to decorate with grated chocolate or a pile of chocolate curls.
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The cake keep moist and gooey for 3-4 days.
