大象传媒

• 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, 录 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.

Ingredients

• 200g good quality dark chocolate , about 60% cocoa solids
• 200g butter
• 1 tbsp instant coffee granules
• 85g self-raising flour
• 85g plain flour
• 1鈦�4 tsp bicarbonate of soda
• 200g light muscovado sugar
• 200g golden caster sugar
• 25g cocoa powder
• 3 medium eggs
• 75ml buttermilk (5 tbsp)
• Grated chocolate or curls, to decorate

FOR THE GANACHE

• 200g good quality dark chocolate , as above
• 284ml carton double cream (pouring type)
• 2 tbsp golden caster sugar